Starch is a raw material used by the food industry as thickening agent, and non-food industry such as papermaking. Crops such as potatoes, rice, maize and cassava produce starch in large amounts.

The characteristics of starch vary largely among and within crops. Understanding the physicochemical and functional properties of starches is necessary to identify their potential applications.

This dataset contains starch quality data of the cassava germplasm collection conserved at CIAT as described by Sánchez et al. (2009). Please refer to the material_methods.docx file for more information about the methodology applied for each starch property.