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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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World Vegetables - Principles, Production, and Nutritive Values (Paperback, Softcover reprint of the original 2nd ed. 1997)
Loot Price: R2,341
Discovery Miles 23 410
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World Vegetables - Principles, Production, and Nutritive Values (Paperback, Softcover reprint of the original 2nd ed. 1997)
Expected to ship within 10 - 15 working days
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Completely revised and up-to-date, this wide-ranging, comprehensive
treatise examines the many different aspects of vegetables from an
international perspective. The diversity and depth of coverage of
vegetables is largely due to the extensive background and
experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as
well as considerable input from colleagues and expert reviewers.
This logically-organized text, filled with numerous illustrations,
photographs, and tables, begins with an 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 pests 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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