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Home Books Food Sciences Food Sciences Food Crops: Evolution, Diversity and Advances

Food Crops: Evolution, Diversity and Advances

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Select	Format	USD( )
	Print Book	120.00
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	Institutional E Book	Price available on request

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Blurb

The treatise presents a wide range of information on different facets of world food crops. It justifies the present state of knowledge with reference to crop history, initial and latest developments with evolutionary approach based on karyotaxonomic and geographical evidence. The author has endeavored to dilate attempts for crop domestication and cultivation by worldwide human societies. These are supported by various considerations like ethnology, philology, ancient and religious treatises, archaeological evidence, works of pioneers, various human affairs, etc. He further based his writing on botanical conclusions accrued from distribution, number of varieties, occurrence of wild types, agro-botanical characteristics, time and place of origin, and worldwide usage of each crop species. The treatise is a highly-acclaimed source of information of crop plants useful to degree and post-graduate students of botany, agriculture and food science as a main text and reference work for researchers. It is recommendable for use in any country especially in the English speaking world. It will also appeal to the general reader, being rich in contents. In a nutshell, this treatise is a history of development of food crops. And therefore, a humble attempt has been made, first, to ascertain what was actually done or said, and second, to emphasize the causes of success or failure. Truly, it is the study of causes that makes history more fruitful and a basis for evaluating the future events with confidence.

1. History of Food Crops
2. Cereals
Introduction
2.1 BARLEY
2.2 Maize (Corn)
2.3 Oats
2.4 Rice
2.5 Rye
2.6 Triticale
2.7 Wheat
3. Millets
Introduction:
3.1 Common Millet (Proso Millet)
3.2 Finger Millet
3.3 Foxtail Millet, Italian Millet
3.4 Indian Barnyard Millet
3.5 Kodo Millet
3.6 Little Millet
3.7 Pearl Millet
3.8 Sorghum
4. Pseudocereals
Introduction
4.1 Buckwheat
4.2 Grain Amaranths
4.3 Quinoa
5. Grain Legumes (Pulses)
Introduction
5.1 Bambara Groundnut
5.2 Beans
5.3 Black Gram
5.4 Chickling Pea
5.5 Chickpea
5.6 Cowpeas
5.7 Green Gram
5.8 Horse Gram
5.9 Lentil
5.10 Moth Bean
5.11 Peas
5.12 Pigeon Pea
6. Superfood Grains
Introduction
6.1 Black Barley
6.2 Brown Rice:
6.3 Chia
6.4 Kamut
6.5 Teff
Fruits
Dragon Fruit
Kiwifruit (Kiwi)
Blueberry
Kumquat
Jamun
Vegetables
Fenugreek
Spinach
7. Edible Fruits
Introduction
7.1 Apple And Pear
7.2 Avocado
7.3 Bananas
7.4 Ber
7.5 Breadfruit And Jackfruit
7.6 Cashew
7.7 Cherry, Plum, Peach, Apricot And Almond
7.8 Citrus
7.9 Currants
7.10 Custard Apple
7.11 Date Palm
7.12 Emblic Myrobalon (Aonla)
7.13 Fig
7.14 Grapes
7.15 Guava
7.16 Mango
7.17 Papaya
7.18 Pineapple
7.19 Pomegranate
7.20 Raspberries And Blackberries
7.21 Sapota
7.22 Strawberry
8. Vegetables
Introduction
8.1 Cabbages
8.2 Lettuce
8.3 Aroids
8.4 Carrot
8.5 Onion And Allies
8.6 Potato
8.7 Radish
8.8 Turnip And Relatives
8.9 Cluster Bean
8.10 Cucurbits
8.11 Eggplants (Brinjal)
8.12 Field Bean
8.13 Okra
8.14 Tomato
8.15 Lablab Bean
9. Oils and Fats
Introduction
9.1 Coconut
9.2 Flax And Linseed
9.3 Groundnut
9.4 Mustards
9.5 Oil Palm
9.6 Olive
9.7 Safflower
9.8 Sesame
9.9 Soybean
9.10 Sunflower
9.11 Swedes And Rapes
10. Starch and Sugars
(I) Starch
Introduction
10.1 Cassava
10.2 Sweet Potato
10.3 Yams
(II) Sugars
Introduction
10.4 Sugar Beet
10.5 Sugarcane