BSL# - George V Tapioca Patent



1907 Patent for the Use of Tapioca as Cattle Feed

1907 Edwardian Patent issued to Mari Paul Johan Wertheim for the use of Tapioca as "a new or improved food for cattle" under a license from the N.V. Handelsvereeniging "Amsterdam" (A Joint Stock Company incorporated under the laws of the Netherlands)


Tapioca is an essentially flavorless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta.

Historical Note

The cassava plant can either have red or green branches. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, while the root of the red-branched variant can be consumed directly, the root of the green-branched variant requires treatment to remove the toxin.

It is processed into either fine dried flakes, or more commonly, small hard white spheres or "pearls" that are soaked before use. These spheres are a common ingredient in Southeast Asian desserts, in puddings such as tapioca pudding, and in drinks such as bubble tea where they provide a chewy contrast to the sweetness of the drink. Cassava flour (tapioca flour) is commonly used as a food thickener, and is also used as a binder in pharmaceutical tablets. In Malaysia, fried tapioca crisps are one of the many selections found in the local snack kacang putih.

A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.

In Brazilian cuisine, tapioca is a dessert made by combining tapioca with shredded coconut. The tapioca is stirred, drained through a sieve, fried into a tortilla shape, and sprinkled with coconut. It is then filled with either your choice of "doce" (sweet) or "salgado" (salty) ingredients. Choices range from chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats. The ending result is folded much like a Mexican taco and served warm.

Document Specifications:  One four page Patent Document Sealed by the Patent Office dated June 19, 1907.  Also Included: Certificate of Registration of Trademark for "Tapioca for Food" dated July 13, 1937 with albino embossed Patent Office Seal and a Letters Patent Renewal Receipt for 7 dated June 19, 1913 with albino embossed Patent Office Seal.  All Documents in Very Fine Condition with normal folds.

 Offered by Berryhill & Sturgeon, Ltd.

End of Item - BSL - George V Tapioca Patent

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