The sweet potato is at present grown in more than 100 of the independent countries of the world. Most of the producer nations are situated in the tropical developing world where a high proportion of the poorest people live. Increasing recognition of the potential which sweet potato holds for combating food shortages and malnutrition has resulted in intensified research efforts to enhance production and consumption. This book reviews the current knowledge about the varied aspects of the sweet potato as a human food and animal feedstuff. In an introductory chapter, the historical spread of the crop from its site of origin in South America is briefly described followed by a general description of the plant and its present production trends. Examination of the chemical composition of the sweet potato and analysis of its nutritional value emphasise the important role that sweet potato can play in combating vitamin A deficiency diseases. Effects of toxic factors and anti-nutritional components are also considered. Descriptions of the curing, storage and cooking methods are complemented by a discussion of their effects on composition and nutritional value. A description of the ways in which sweet potato can be processed, or incorporated, into a wide variety of products will be of particular value to researchers. The value of both roots and vines as animal feed are thoroughly reviewed, followed by a discussion of the possibilities and problems associated with enhanced consumption and utilisation. This volume will be found practical and informative by all those involved in food and nutrition sciences, especially but not exclusively in developing countries. These include research workers in food or agriculture, dieticians, nutritionists, food technologists, students, planners and policy makers.