Any starchy or sugary root, tuber or stem can be converted into fermentable sugars, and all of them are used for this purpose somewhere on the globe. Reading through old manuals on alcohol production will give you details of many processes based on potatoes, beets, turnips, and just about any other starchy plant you can imagine. The basic process is to convert the starch to sugar using enzymes (from malted grain, fungi, or industrial sources), fermenting the sugars to ethanol, then purifying the alcohol through distillation and filtering. Alcohol produced in this fashion is usually used for industrial purposes or is purified again and sold as Vodka (defined in some countries as unflavored neutral ethyl alcohol), because the starting material does not contain useful or desirable flavors that are wanted in the end product.
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