Sweet potato

The sweet potato is a long-lived Plante of the family of the Convolvulacée S largely cultivated in the tropical and subtropical areas for its edible Tubercule S.

Scientific name: Ipomoea batatas (L.) Lam., family of the Convolvulacée S

Vernacular names: sweet potato, potato

Description

It is a hardy perennial with crawling stems being able to reach 2,5 to 3 m length.

The alternate sheets are whole, with the relatively long petiole and the variable limb of form on sinué or toothed board or lobed, forming 5 to 7 acute lobes, with webbed nervation.

The flowers with corolla welded, of color violet or white, are very similar to those of the Liseron which belongs to the same kind. It appear with the armpit of the sheets, isolated or grouped in cymes from some flowers.

The fructification of this plant is very seldom observed in culture.

It produces Tubercule S of more or less lengthened form, even round, with the fine skin. According to the variety, the color of the skin of the tuber goes from the white to the yellow, orange or the purple one. The tuber is very rich in Amidon; its sweetened savor and its farinaceous texture point out a little those of the Châtaigne.

Distribution

The sweet potato is probably originating in South America. This plant, unknown factor in a wild state, was diffused for a very long time in all the tropical and subtropical zones, as well in America and Oceania as in Asia and Africa.

Its introduction in Europe is posterior with the voyages of Christophe Colomb in America. Its culture in France is gone back only to 1750.


Use

  • human Consumption

The tubers are always eaten cooked, with water or the furnace, or fried, as well in Légume S as serves some thanks to their sweetened savor.

There is a type with dry flesh and another with more aqueous flesh.

The sweet potato is a basic food in the tropical areas where it takes the place of potato.

The sheets can be also consumed with the manner of the spinach S.

  • animal Feeds

The broken into leaf stems can be used for the food of the herbivores, as well of the rabbits as of the cattle; they constitute excellent a Fourrage as well in a fresh state as after dessication.

The tubers are also cultivated for this purpose. One seeks varieties with bulky and high capacity tubers then.

  • Production of alcohol and starch

In addition to the starch, the tubers also containing Saccharose (about 6%) can be used with the production as alcohol by fermentation and distillation, like with the production of Fécule.

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