History
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.
Pure extracted wheat starch paste was used in Ancient Egypt possibly to glue papyrus. The extraction of starch is first described in the Natural History of Pliny the Elder around AD 77-79. Romans used it also in cosmetic creams, to powder the hair and to thicken sauces. Persians and Indians used it to make dishes similar to gothumai wheat halva. Rice starch as surface treatment of paper has been used in paper production in China, from 700 AD onwards.
In addition to starchy plants consumed directly, 66 million tonnes of starch were being produced per year world-wide by 2008. In the EU this was around 8.5 million tonnes, with around 40% being used for industrial applications and 60% for food uses, most of the latter as glucose syrups.
Read more about this topic: Starch
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