Processing of Agave vera Cruz Mill.

IT has been known that in some of the distress
affected regions of South India people consumed
the tuberous soft portions of the hedge plant
Agave Vera Cruz Mill., (N.O. Amaryllidaceae),
which has a large rosette of thick fleshy leaves
with spiny margin generally ending in a sharp
point, a tuberous stem and a hard, woody and
fibrous root. While small quantities of the
tuberous portion may be safely consumed, ingestion
of large amounts produces gastro-intestinal
disorders such as diarrhoea, vomiting, stomachache,
etc.
According to the available information, the
method of cooking the stem portion of the plant
varies from place to place. However, the cooking
water is usually drained and discarded. The
present study was undertaken with a view to
devising suitable method or methods of cooking.
Studies on the nutritive value of the material
processed under different conditions have also
been carried out and the results will be published
later.