Map 1 SOUTH AMERICA

2025b

182

TECHNIQUES OF MANIOCPREPARATION

RAW

193

Map 2 SOUTH AMERICA

TECHNIQUES OF20 MANIOC PREPARATION

14

18052

N

ROASTING

184

103112

13789

Map 3 SOUTH AMERICA

25a 25b 182 182

49

TECHNIQUES OF MANIOC PREPARATION

52

33 6066

N

BOILING 182IN STEW 182

MM 184

J189

103112

13713789

P P

Map 4. SOUTH AMERICA5, 6, 7, 8

25a25b

25b

TECHNIQUES OFMANIOC PREPARATION

BAKED AS "PIES" OR BOILED AS DUMPLINGS OR 25PORRIDGE 25

67

119

190 128

117 114

110

133

137

P

Map 5. SOUTH AMERICA2 3 TECHNIQUES OF

MANIOC PREPARATION20

52 180 179

18249

18762

18360 65

66

192 18

6

CASSAVA

57W 55

N 67 181I

91 194

J

189 108

190X

132163

117

128 112

112P

Map 6. SOUTH AMERICA

TECHNIQUES OF MANIOC PREPARATION

183

N

W91

6566

181I

FARINHA SECA

195

J

108 129

19099

191X

112

137

112

Map 7 SOUTH AMERICA

TECHNIQUES OF MANIOC PREPARATION

187 SUN-DRIED OR SMOKEDBEFORE BAKING

67EATEN UNBAKED 67

6767

194195

129

103 110 X

137

P P

Map 8. SOUTH AMERICA

28 65

57 N

TECHNIQUES OF MANIOC PREPARATION

FARINHA DE AGUA 65CASSAVA DE AGUA 56 SOURDOUGH 28

185

73 56

J108

I

11

9

195

112

133

112

Map 9. SOUTH AMERICA2 TECHNIQUES OF

182187

MANIOC PREPARATION

SIPIPA 182TAPIOCA 57

57 NN 67

I195

108

XX

132112

112

Map 10. SOUTH AMERICA2 3 TECHNIQUES OF

180187

62 192

MANIOC PREPARATION

CASSAREEP 55YARI 55

180 179 183

57NN

55 5556

18667 18167

I

J

190X X

Map 11. SOUTH AMERICA3 TECHNIQUES OF

5,6,7,8

25a20

182 49187

MANIOC PREPARATION

CASHIRI

52 180

28 179183

57 N

62 61

192656667

55 5673 91

J

194

184

112

110

112

Map 12. SOUTH AMERICA

TECHNIQUES OF MANIOC PREPARATION

31 2863 61

65

MANIOCLEAVES

55 56