The word "starch" is from a Germanic root with the meanings "strong, stiff, strengthen, stiffen".
Modern German Stärke (strength, starch) is related and refers to the main historical application… See more

Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago. Starch grains from sorghum were found on grind stones in c… See more

Plants produce glucose from carbon dioxide and water by photosynthesis. The glucose is used to generate the chemical energy required for general metabolism as well as a precursor to myriad organic building blocks such as … See more

In addition to starchy plants consumed directly, 66 million tonnes of starch were processed industrially in 2008. By 2011, production had increased to 73 million tons.
In the EU the starch industry produced about 11 million to… See more

Starch is the most common carbohydrate in the human diet and is contained in many staple foods. The major sources of starch intake worldwide are the cereals (rice, wheat, and maize) and the root vegetables (potatoes… See more