This book is 2nd Vol. in the series Holiculture at a Glance (Vegetables, Species and condiments) strictly adhering to the pattern followed in the first volume, this volume is also complied from the available update information on the subject in the most easily understabable manner. The book is intended to make the readers aware of all aspects of the subject and face sucess in all types of competitions scholarshop like JRF and SRF, eligibility tests like NET (ICAR) and job in Agriculture Reserach Services (ARS) through Agriculture Scientists Recruitment Board (ASRB).

This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.

Horticultural Statistics at a Glance 2015 is the premiere horticulture publication of the Ministry of Agriculture and Farmers Welfare, which provides an authentic source of data on various aspects of horticultural crops. It presents a comprehensive picture of the Indian horticulture sector by presenting statistical data across states, districts, and time periods, covering diverse aspects such as area, production, and productivity; growth trends; percentage share; value of output; and so on for major horticultural crops. Other aspects covered are outlays and expenditure under horticultural activities; monthly series of prices and arrivals over past year in respect of onion, potato, and tomato; inputs for horticultural crops; exports and imports; infrastructure availability; Indias position in world scenario of horticulture production, etc. The major source of this primary data, collected by the Ministry of Agriculture and Farmers Welfare, are the state horticulture/agriculture departments and various other central government departments and autonomous bodies.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

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

Horticultural crops include fruits, vegetables, flowers, plantation crops, spices, condiments, medicinal and aromatic plants. Production and consumption of high-quality fruits and vegetables allow us to maintain a healthy, balanced daily diet. Besides, offering visual enjoyments and promoting recreational activities. The present book “Fundamental of horticulture at a glance” is a compilation work that provides an overview of concise and points-wise information on basic horticulture. Our main motive is to cover all important points in a single handy book along with quality content. This book is designed for B.Sc., Agriculture and Horticulture graduation students and to prepare competitive examination viz., JRF, ARS, NET, and Extension officers. This book is written in very simple and easy to understand. With the help of this book students can score more marks and get high rank and it help them to reach to the desired goal. It is also helpful in preparing for interviews in shortest possible time. Authors believe that book will also be useful for fellow teachers, researches and development officers for references and easy answering of many complicated questions. Authors can also grateful to teachers, friends, and seniors who extended full cooperation during the preparation of this book. Authors Dr. C. Sankar Dr. C. Senthilraja Dr. Sneha R. Patil