Completely revised and updated, this wide-ranging, comprehensive
treatise examines the many different aspects of vegetables from an
international perspective. This logically organized text, filled
with numerous illustrations, photographs, and tables, begins with
and easy-to-read introduction to such topics as: the current role
of vegetables as a world food crop, the origin and classification
of vegetables, vegetables in human nutrition, and plant toxicants
and folklore concerning vegetables. Background material on the
basic principles for growing crops and production under adverse
conditions are also featured in this section. Much of the material
covered in the book focuses on the major and minor vegetables,
their origin, taxonomy, botany, physiology, production and post
harvest handling, and composition and use. In addition, current
world production statistics are provided for many vegetable crops
as well as listings of important diseases, insects, and other pest
for many family groups. New features of this edition include: Three
new chapters covering mushrooms, aquatic vegetables, and herbs and
spices, several appendix tables listing vegetables according to
family, genus, species, nutritive value, and recommended storage
conditions for many vegetables . The introductory chapter offers an
excellent background of the role of vegetables for the beginning
and advanced students, both in the U.S. and worldwide. The chapters
following provide extension professionals, professors, agricultural
agencies, commercial growers, and processing and seed industry
personnel with a better understanding of individual vegetable
species.
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