Production Technology of Spices and Plantation Crops PDF Download
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Author: Katuputur Gnanamurthi Shanmugavelu
Publisher: Agrobios
ISBN: 9788177541618
Category : Nature
Languages : en
Pages : 546
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Book Description
Author: Katuputur Gnanamurthi Shanmugavelu
Publisher: Agrobios
ISBN: 9788177541618
Category : Nature
Languages : en
Pages : 546
Get Book Here
Book Description
Author: Swati Barche
Publisher: Nipa
ISBN: 9788119254750
Category : Science
Languages : en
Pages : 0
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Book Description
A book is written in simple and understandable English on low volume, high crops. The book does not only carries theoretical information, but also carries practical exercises and will be a boon for students, researchers, extension workers & commercial growers.
Author: P.C. Das
Publisher: Scientific Publishers
ISBN: 9386237547
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
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.
Author: Kumar N.
Publisher:
ISBN:
Category :
Languages : en
Pages : 546
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Book Description
Author: Swati Barche
Publisher: New India Publishing Agency
ISBN: 938551606X
Category : Technology & Engineering
Languages : en
Pages : 6
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Book Description
1. Introduction 2. Cultivation of Spices 3. Cultivation of Aromatic Grass 4. Cultivation of Plantation Crops 5. Cultivation of Medicinal Crops
Author: Gopal Lal
Publisher: Daya Publishing House
ISBN: 9789390371891
Category :
Languages : en
Pages : 202
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Book Description
This book of "Seed Spices" is the concise compilation of scientific information in a bridged form on seed spices production technologies. The book has been divided in to fourteen chapters covering all the cultivation aspects of major and minor seed spices. The efforts have been made to incorporate latest production, protection and postharvest technologies of seed spices developed and generated at ICAR-NRCSS, Ajmer and other research and development organization working under the umbrella of AICRP on spices. It is hoped that the book will be of interest and benefit the researchers, students, development workers, teachers, policy makers, and all interested in seed spices.
Author: K. V. Peter
Publisher: NBT India
ISBN: 9788123739618
Category : Tropical crops
Languages : en
Pages : 368
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Book Description
The book provides a wide ranging upto-date and methodical account of the role of various plantation srops in nation s economyand the new oppurtunities as well as the challenges that they offer to the farmers, scientists, researchers and consumers alike.
Author: Molloy Maruth Syamal
Publisher:
ISBN: 9789382471653
Category : Spice plants
Languages : en
Pages : 264
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Book Description
Author: Ankur Sharma
Publisher: CRC Press
ISBN: 1040270751
Category : Technology & Engineering
Languages : en
Pages : 478
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Book Description
Based on the 5th Dean’s committee of ICAR and NEP 2020, this book provides an overview of the important aspects of fruit crops. It covers all important fruit crops including tropical, subtropical, temperate, and arid fruits. The subject matter in this book also discusses the importance and scope of fruit and plantation crop industry in India and the importance of rootstocks. Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan or Bhutan)
Author: H. Panda
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178331322
Category :
Languages : en
Pages : 399
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Book Description
The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India. This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc. This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.
