Lanterna Rally
eBook PDF Download Digital Library
Production Technology of Spices and Plantation Crops
Author: Katuputur Gnanamurthi Shanmugavelu
Publisher: Agrobios
Published: 2002
Total Pages: 546
ISBN-13: 9788177541618
DOWNLOAD EBOOK →Spice Crops Production Technology
Author: P.C. Das
Publisher:
Published: 2014
Total Pages: 335
ISBN-13: 9788172338732
DOWNLOAD EBOOK →Spice Crops
Author: E. A. Weiss
Publisher: CABI
Published: 2002
Total Pages: 442
ISBN-13: 9780851996059
DOWNLOAD EBOOK →Many plants have been used for centuries as sources of spices for culinary use. Recently there has been an upsurge of interest in diversifying the range of such spices and in their agronomy, as alternative crops, in both temperate and tropical countries. This book provides a scientific review and guide to the botany and agronomy of the major families of plants used for the production of spices. Contents include: world production and trade; and chapters on Cruciferae, Lauraceae, Leguminosae, Piperaceae, Solanaceae, Unbelliferae, Zingiberaceae, and Minor crops.
Spice Crops Production Technology
Author: Das, P.C.
Publisher: Scientific Publishers
Published: 2014-07-01
Total Pages: 335
ISBN-13: 9386237547
DOWNLOAD EBOOK →Spices are very important as food and as medicine, and they bring out the unique natural taste of cuisines and could be used to change the look of the food to make it more attractive in colour. The book is written in simple and lucid language to provide basic information about cultivation of spice crops.
Production Technology of Spices
Author: R. S. Tiwari (Ph. D.)
Publisher: IBDC Publishers
Published: 2004
Total Pages: 508
ISBN-13: 9788181890504
DOWNLOAD EBOOK →With reference to India.
Seed Production Technology Of Vegetable, Tuber And Spice Crops
Author: Pradeepkumar T
Publisher: New India Publishing Agency
Published: 2022-09-19
Total Pages: 7
ISBN-13: 9395319089
DOWNLOAD EBOOK →Good quality seed is the most important component in production technology of crops. Farmers in India are aware of the importance of good quality seeds and trade liberalization has resulted in flourishing of vegetable seed industry in India. Seed production has become a lucrative business for the private sector which is evidenced from mushrooming of seed companies in India. While the public sector is by and large concentrating on the low-cost technology such as production of open pollinated varieties, private firms are after the production of F1 hybrids which ensure market protection. Tuber crops are important from food security point of view and seed tuber pr oduction of virus free potato is a challenging task. Since most of the spices are vegetatively propagated, ensuring virus free quality planting materials require knowledge and skill. Theory and practice of seed production of vegetable crops, tubers and spices need to be updated and available for all stake holders in seed industry and farm sector.
Production Technology of Spices and Plantation
Author: Swati Barche
Publisher: New India Publishing Agency
Published: 2016-01-01
Total Pages: 6
ISBN-13: 938551606X
DOWNLOAD EBOOK →1. Introduction 2. Cultivation of Spices 3. Cultivation of Aromatic Grass 4. Cultivation of Plantation Crops 5. Cultivation of Medicinal Crops
Production Technology Of Spices and Plantation Crops
Spices
Author: Amit Baran Sharangi
Publisher: CRC Press
Published: 2018-03-21
Total Pages: 408
ISBN-13: 1351588524
DOWNLOAD EBOOK →Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions. This volume will be useful to all those who are interested in spices, including students, teachers, researchers, amateur readers, policymakers, as well as farming communities.
