Languages of hunter-gatherers and their neighbors

manioc (bitter or generic)

Semantic Field
flora-fauna
Part of Speech
Meaning Spanish
yuca brava
Meaning Portuguese
mandioca

Languages

Language Linnean Name Orthographic Form Phonemicized Form Gloss as in Source Etymology Code Proto-Form Proto-Language Loan Source Etymology Notes Wanderwort Status Etyma Set Range of Term Word Structure Word Structure Notes Classifier Classifier Notes Hypernym Source Association with Social Categories Ritual/Mythologically Significant Ritual Notes Food Source Food Notes Medicinal Medicinal Notes How Collected Who Collects How Prepared Psychotropic Psychotropic Notes Traded Trade Notes Distribution Habitat Dangerous Ethnobiology Notes Species Notes General Notes
Akawaio Manihot esculenta eegii egi unique See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Baniwa Manihot esculenta káini káini inheritance Proto-Arawak (North and South) uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Carijona Manihot esculenta wɨi (SM) hara ('general', H&R) unknown cf. Yukuna pari Also hara ('manioc' H&R) Broader (manioc in general) See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Cubeo Manihot esculenta cʉica kʉika, kɨ'í inheritance Proto-Tukanoan Compare Arawak forms w/ ka uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Dâw Manihot esculenta yaák jǎk inheritance underived See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Desano Manihot esculenta quĩ kĩ inheritance Proto-Tukanoan Compare Arawak forms w/ ka Broader (manioc in general) uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Eñepa Manihot esculenta uto (general); utoñe (bitter); u'puru', puru'kutya, u'surai (other types of bitter) (MM) uto (general); utoɲe (bitter); u?puru?, puruʔkutʃa, uʔsurai (other tʃpes of bitter) (MM) bitter manioc unknown Also uto (generic manioc); uʔpuruʔ, puruʔkutya, uʔsurai (other types of bitter) See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Guayabero Manihot esculenta jelwøj; mayne-lon, bao ('manioc', Rivet 1918) halwɨ́ah unique uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Hodï Manihot esculenta ale doubtful loan, direction unknown Carib or Arawak Zent: ale for manioc in general? uncoded Probably yapo-are See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Waorani Manihot esculenta manioc in general? unique uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Hup Manihot esculenta kayák kaják unknown perhaps loan East Tukanoan kii + native form? Tukanoan kii, Arawak ka- underived See Language page 0 1 0 cultivated women processed to make flatbread, tapioca, meal 0 0 attained through exchange with Tukanoans not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kakua Manihot esculenta ~tûj-daʔ ~tûj-daʔ [manioc-cl.round] unique manioc-cl.round Broader (manioc generic) underived daʔ = round See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Macaguan Manihot esculenta nejʉ́ja nehɨ́ha inheritance uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Makushi Manihot esculenta kɨséra (generic manioc) kɨséra (generic manioc) inheritance May be source of Pt macaxeira (sweet manioc); may also be related (old loan?) to Arawak kani- forms Broader (manioc) See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Nheengatu Manihot esculenta maniaka (Mello 2000) maniaka (Mello 2000) inheritance Proto-Tupi-Guarani Reconstructed PTG Mello 2000 Other complex mani 'manioc' + oca See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Ninam Manihot esculenta naškok; hakalakok (ids) naʃ̌kok; hakalakok (ids) inheritance underived kok = "root, tuber" Goodwin-Gomez 90 See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Nukak Manihot esculenta tũĩ; yedn-yíbu, kahiwa (dialectal variants; Cab et al) unique uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Maihiki Manihot esculenta kɨi kɨi inheritance Proto-Tukanoan Compare Arawak forms w/ ka uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Pemon Manihot esculenta kesera (A1981); kɨsee (E1980) keseɾa (A1981); kɨse (E1980) inheritance May be source of Pt macaxeira (sweet manioc); may also be related (old loan?) to Arawak kani- forms. Also keseɾa (A1981) See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Resígaro Manihot esculenta kaání kaání inheritance Proto-Arawak (North and South) uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sanumá Manihot esculenta našikoko (EM72) naʃikoko inheritance uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sikuani Manihot esculenta fulisikai (31), irapanawatsi (36)(red manioc), iwitsulikai (41), jerasi (3), jomowabisi (13), kadenabawasi (35)(Spanish Borrowing), kai (1), kajuyalikaisi (25), kamalipalusi (2), kulipijikai (31), kululiakai (31), kuwaisi (12), limasi (13), makokosi (3), newáhɨ inheritance also fulisikai (31), irapanawatsi (36)(red manioc), iwitsulikai (41), jerasi (3), jomowabisi (13), kadenabawasi (35)(Spanish Borrowing), kai (1), kajuyalikaisi (25), kamalipalusi (2), kulipijikai (31), kululiakai (31), kuwaisi (12), limasi (13), makokosi uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tariana Manihot esculenta káini (dp91) káini (dp91) inheritance Proto-Arawak (North and South) uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tukano Manihot esculenta kií (generic) kí, kií (generic) inheritance Proto-Tukanoan Compare Arawak forms w/ ka Broader (generic manioc) uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kotiria Manihot esculenta dʉkʉ, kʰɨ dʉkʉ, kʰɨ inheritance Proto-Tukanoan Compare Arawak forms w/ ka uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Wapishana Manihot esculenta kanɨʐ kanɨʐ inheritance Proto-Arawak See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yanomam Manihot esculenta naškoko (EM72); aurima ("white"), hayokoari("mythical tapir-like animal"), hutuwisasi("capuchin monkey tail"), puuxirima("short"), wakërima ("red"), yanaema ("ant") (all WM99, nom. Class.: koko); kõaimirima (WM99, bitter manioc general term, nom. Class: naʃkoko, auɾima, hajokoaɾi, hutuwisasi, pu:ʃiɾima, wakəɾima, janaema, kõamiɾima inheritance also aurima ("white"), hayokoari("mythical tapir-like animal"), hutuwisasi("capuchin monkey tail"), puuxirima("short"), wakërima ("red"), yanaema ("ant") (all WM99, nom. Class.: koko); kõaimirima (WM99, bitter manioc general term, nom. Class: si); koko = uncoded si, koko koko="round tuber" (Ferreira) See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yanomami Manihot esculenta mashi kõamirimɨ sikɨ, našikoko (EM72) naʃi kõamiɾimɨ sikɨ (M. esculenta), naʃikoko inheritance phrase yuca+bitter-nominalizer+CLF sikɨ See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yukuna Manihot esculenta ka'achí (planta y palo), kajiru (tubérculo) kaʔaˈtʃi, kahiɾu semantic shift? Proto-Arawak (North and South) prob. related to other tuber terms Manioc plant: ka'achí uncoded See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yuhup Manihot esculenta jâk jâk inheritance underived See Language page 0 1 0 0 0 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Achagua Manihot esculenta á:liri, áaliʒi á:liri, á:liʒi semantic shift from potato See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Piapoco Manihot esculenta káini (dp91) káini (dp91) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kabiyari Manihot esculenta káaji káaji See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yavitero Manihot esculenta kaľ̥esi; yuku (plant) kaľ̥esi; juku (plant) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Bare Manihot esculenta kaníti kaníti See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Mandawaka Manihot esculenta ká:ni See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yine Manihot esculenta kanrɨ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Bitter manioc is kanrɨ.
Paresi Manihot esculenta kete kete inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Ignaciano Manihot esculenta kuhu See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Trinitario Manihot esculenta -'kuhpara; kuhpa See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. The plant is khuɣi.
Baure Manihot esculenta ka'ha- ka'ha- inheritance? See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Waurá Manihot esculenta ule-i (generic manioc) ule-i (generic manioc) semantic shift? from 'potato'; see Yavitero, Warekena elu See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Cha'palaa Manihot esculenta 'kuhču See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. *South Barbacoan form is *kuhc̷u.
Bora Manihot esculenta paaxḯri-, pʰɨ́ɨ́kʰa paaxɯ́ri-, pʰɨ́ɨ́kʰa inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Muinane Manihot esculenta féeca (W97) ɸéeca See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Apalai Manihot esculenta puremuihmano (for beiju), soko (for drink), tuhpiremy (red skin) puremuihmano (for beiju), soko (for drink), tuhpiremy (red skin) unknown maybe shift from 'potato' See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Wayana Manihot esculenta ulu ulu semantic shift cf. manioc food / flatbread See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tiriyó Manihot esculenta wɨi wɨi inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Makiritare Manihot esculenta kɨdēde (IDS) kɨde:de (IDS); jada:di (KH) inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Mapoyo Manihot esculenta sere (tsere) sere (tsere) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Wai Wai Manihot esculenta šeere; saraΦu šeere; saraΦu inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Waimiri Atroari Manihot esculenta minja miɲa See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yabarana Manihot esculenta sere, ma'juko See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yukpa Manihot esculenta po po ('general', H&R) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Phon only in source Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated b
Kalapalo Manihot esculenta kwigi kwigi inheritance? See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Northern Emberá Manihot esculenta i'uka (loan, 'yuca') (IDS) i'uka (loan, 'yuca') (IDS) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Cuiva Manihot esculenta néwɨ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Playero Manihot esculenta uchíhi atʃáka See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Cofán Manihot esculenta seje´pa a´mba sɛhɛʔpa aʔmba See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. phonemic transcriptions are ESTIMATIONS Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensif
Páez Manihot esculenta ña, yá (not specified as sweet or bitter) ɲa (‘general’, H&R) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tikuna Manihot esculenta tüxe; mone-áka (Alv44) tɨʔe; moneʔáka unique (prob. primarily for sweet manioc); loan Tupi-Guarani manioca See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Andoke Manihot esculenta mã́'ã́dʌi mã́ʔã́dʌi doubtful loan TG mani- forms See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Pumé Manihot esculenta bai 'manioc, sweet/bitter' (Lin97); tãbɛ (tapioca, manioc; IDS) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Puinave Manihot esculenta generic manioc: tim; wõk-də generic manioc: tim; wõk-də unique See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Máku Manihot esculenta müdü'kü (manioc) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Warao Manihot esculenta arukobo, aru (cassava) aɾukobo, aɾu (cassava) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Nadëb/Roçado dialect Manihot esculenta bɔːk unique See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Matses Manihot esculenta [not cultivated] [not cultivated] missing See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kakataibo Manihot esculenta ʔac̷a See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. *Panoan *ʔac̷a.
Katukina Manihot esculenta ac̷a See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Pacahuara Manihot esculenta 'ac̷a See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. d'Orb atsa. Arm atsa.
Shipibo-Konibo Manihot esculenta ac̷a See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yaminahua Manihot esculenta yoa See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Chácobo Manihot esculenta ac̷a; kanaki; nasisi; tokio (generic manioc) ac̷a; kanaki; nasisi; tokio (generic manioc) inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yagua Manihot esculenta cusivya kusibjã unknown See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Piaroa Manihot esculenta ñɨñɨ'ɨ'reh (K76) ɲɨɲɨʔɨʔreh unique See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sáliva Manihot esculenta seña seɲa doubtful loan Carib sere forms See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Bará Manihot esculenta ki'ɨ́ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Barasano Manihot esculenta kĩ kĩ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Carapana Manihot esculenta quii kii See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Makuna Manihot esculenta quĩ kĩ inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Yuruti Manihot esculenta kíi kíi See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Waikhana Manihot esculenta kɨ kɨ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Siriano Manihot esculenta quĩ́ kĩ́ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tanimuca Manihot esculenta kia kia inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tatuyo Manihot esculenta kíi kíi See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tuyuka Manihot esculenta we'ta; ki'i weʔta; kiʔi See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Waimaja Manihot esculenta kʰĩ́ kʰĩ́ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Koreguaje Manihot esculenta ãuva ãuba, kʰɨi-pɨ (H&R) unknown See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Siona Manihot esculenta kɨi, ã'só, bo ã'só (white manioc V84) kɨi, ã'só, bo ã'só (white manioc V84) inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Secoya Manihot esculenta quëi, a'so, quëi huë (generic yuca) ãʔ'so See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Karitiana Manihot esculenta gok gok unknown See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kokama Manihot esculenta yahuiri (not specified as bitter or sweet) yawiɾi unique See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Wayampi Manihot esculenta maniʔɔ maniʔɔ inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Aché Manihot esculenta čipoya doubtful loan cf. Mascoian sipo forms See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Chiriguano Manihot esculenta ma'ⁿdio inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Paraguayan Guaraní Manihot esculenta maⁿdiʔo See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sirionó Manihot esculenta nioi; manio (generic manioc) nioi; manio inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kamayurá Manihot esculenta maniˀp maniˀp inheritance See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Ocaina Manihot esculenta oxóóm̵a(tsííra) {tuber}, jonhtáái {bitter, plant} oxóóm̵a(tsííra) {tuber}, hõʔtáái {bitter, plant} unknown See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Nɨpode Witoto Manihot esculenta húhï {tuber}, húti {plant} húhɯ {tuber}, húti {plant} See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Minica Witoto Manihot esculenta húhï {tuber}, húθi {plant} húhɯ {tuber}, húθi {plant} See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Murui Witoto Manihot esculenta huhï {tuber}, huθi.e {plant} huhɯ {tuber}, huθi.ɛ {plant} inheritance/Witoto See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Wari Manihot esculenta akop, kop (Sousa2009) akop, kop (Sousa2009) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Araona Manihot esculenta kʷawe-a See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. *Tacn form is *kawe.
Ese Ejja Manihot esculenta exi ~ exe See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Ese Ejja/Huarayo Manihot esculenta eki (generic manioc) eki See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Tacana Manihot esculenta kʷawe See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. 'Manioc flour (chivé)' is kʷawe [harina], from Span. 'harina'.
Cavineña Manihot esculenta kʷawe (generic manioc) kʷawe See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Cayuvava Manihot esculenta da'duhu-ǰe See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Itonama Manihot esculenta čamaye; bululu See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Latter example is 'dry manioc'. To plant manioc is oteʔko; pounded manioc is kaʔpala; 'starch' is ačɨ; toasted manioc is ukatʸe; wild manioc is utuwa.
Kwazá Manihot esculenta jo (generic manioc) jo (generic manioc) See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Mosetén-Chimané Manihot esculenta oʔ'yi See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Movima Manihot esculenta čina-ɬa (generic) tʃina-ɬa See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Trumai Manihot esculenta ale ale See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kaingang Manihot esculenta [mə̃nyɔka] See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Canela Manihot esculenta kʰwɨrɨ See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. *Jê form is *kwɨr.
Karajá Manihot esculenta ɨ̃ǰiura See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Djeoromitxi Manihot esculenta bore bore See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Mocoví Manihot esculenta [ma'ǰoka] See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. From local word 'mandioca (manioc)'.
Pilagá Manihot esculenta piyok; [madiooka] See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Respectively: manioc plant; root.
Toba Manihot esculenta [manǰooka] See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. From Span. 'mandioca'.
Lengua Manihot esculenta sappo See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sanapaná/Dialect Angaité Manihot esculenta sipo See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Sanapaná/Dialect Enlhet Manihot esculenta seppo See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Chorote, Iyojwa'ja Manihot esculenta #NAME? See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Maca Manihot esculenta c̷ipuk See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Nivaclé Manihot esculenta ɬawimxa-yuk; nowok; nuksič See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Ayoreo Manihot esculenta pe'heei See Language page not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield
Kariña Manihot esculenta kijere kijere cassave Courtz 2007:297 not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. no