The Agronomy and Economy of Important Tree Crops of the Developing World

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  • Author : K.P. Prabhakaran Nair
  • Publisher : Elsevier
  • Pages : 368 pages
  • ISBN : 9780123846785
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>The Agronomy and Economy of Important Tree Crops of the Developing World

Download or Read online The Agronomy and Economy of Important Tree Crops of the Developing World full in PDF, ePub and kindle. this book written by K.P. Prabhakaran Nair and published by Elsevier which was released on 22 April 2010 with total page 368 pages. We cannot guarantee that The Agronomy and Economy of Important Tree Crops of the Developing World book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Major tree crops contribute substantially to the economy of many developing countries on the Asian, African and Latin American continents. For example, coffee is the main revenue earner for Kenya. This book provides a comprehensive review of the agronomy, botany, taxonomy, genetics, chemistry, economics, and future global prospects of a range of crops that have great food, industrial and economic value such as cocoa, coffee, cashew, oil palm and natural rubber. Discusses the major tree crops of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area

The Agronomy and Economy of Important Tree Crops of the Developing World

The Agronomy and Economy of Important Tree Crops of the Developing World
  • Author : K.P. Prabhakaran Nair
  • Publisher : Elsevier
  • Release : 22 April 2010
GET THIS BOOK The Agronomy and Economy of Important Tree Crops of the Developing World

Major tree crops contribute substantially to the economy of many developing countries on the Asian, African and Latin American continents. For example, coffee is the main revenue earner for Kenya. This book provides a comprehensive review of the agronomy, botany, taxonomy, genetics, chemistry, economics, and future global prospects of a range of crops that have great food, industrial and economic value such as cocoa, coffee, cashew, oil palm and natural rubber. Discusses the major tree crops of great economic value

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  • Publisher : Springer Nature
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GET THIS BOOK Food and Human Responses

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GET THIS BOOK Sustainable Agriculture for Climate Change Adaptation

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  • Publisher : Springer
  • Release : 06 June 2016
GET THIS BOOK Somatic Embryogenesis Fundamental Aspects and Applications

This book discusses basic and applied aspects of somatic embryogenesis, one of the most powerful tools in plant biotechnology. It is divided into three parts; Part I includes topics such as the history of this research field, how differentiated plant cells can (re)acquire totipotency, molecular features, as well as the epigenetics and proteomics of somatic embryogenesis. Part II covers the somatic embryogenesis of different crops, such as Agave spp. maize, Cocos nucifera, Bixa orellana, Capsicum spp., Coffea spp., Musa

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GET THIS BOOK Sweet Treats around the World An Encyclopedia of Food and Culture

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GET THIS BOOK The Coconut

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GET THIS BOOK Plant Invasions in Protected Areas

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GET THIS BOOK Climate Smart Food

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  • Release : 27 August 2016
GET THIS BOOK Encyclopedia of Applied Plant Sciences

Encyclopedia of Applied Plant Sciences, Second Edition presents both foundational and applied information on plants used by humans as sources of food, raw materials, and amenity purposes. It highlights how the underlying science and information links through to applications in practical situations. Since the last edition was published, the role of applied science in agricultural production has been brought into greater focus as fluctuations in global food production feed through into prices and availability to consumers. At the same time,

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  • Publisher : CRC Press
  • Release : 21 February 2014
GET THIS BOOK Cocoa Production and Processing Technology

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production

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GET THIS BOOK Encyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

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  • Release : 07 April 2016
GET THIS BOOK Chocolate Science and Technology

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern

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  • Release : 15 November 2019
GET THIS BOOK Food Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive