The agribusiness supply chain includes a number of processes such as supply management, production management, and demand management to customers through a competitive distribution channel. Each step of the way can be plagued with issues such as diversity of production and demand, bulkiness of produce, perishability, and seasonality. Highlighting t

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of the definition, trade and applications of herbs and spices - Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

Collection of articles presented at the First Indian Derivatives Conference, on December 10-12, 1997, organised by Invest India Economic Foundation.

"Quality Control for Foods and Agricultural Products" is a single, complete, and practical reference to the wide variety of techniques for quality control in the production of food products. The book may also serve as a guidebook to other industries that are initiating or reviewing their quality control procedures. This title provides an overview of the tools available for quality control in the food industry. Among the quality control measures discused are practical methodology, sampling methods, measurement devices, sensors, computer analysis, data interpretation, reference materials, and standardization. "Quality Control for Foods and Agricultural Products" allows the reader to compare and contrast the advantages and disadvantages associated with a particular quality control method. Armed with this knowledge, the best possible quality control method may be chosen for a given product.

Emphasis Has Been Given To The Chemistry, Quality Aspects, Value Addition, Extraction Of Spices Extract At Industrial Level, Production Strategies, Export,Post-Harvest Management And The Application Of Biotechnology To Enhance The Productivity And Quality. The Importance Of Seed Spices In Ayurveda Is Also Covered. The Book Will Be Useful To Plant Scientists, Biotechnologists, Industrialists And All Those Interest In Seed Spices Cultivation And Export.

Contributed papers presented at a seminar organized by Indian Council for Research on International Economic Relations on April 30, 2007.