000			04001nam a2200517Ii 4500
001			9781315101255
003			FlBoTFG
005			20220724194451.0
006			m o d
007			cr
008			181122s2018 oncab ob 001 0 eng d
020			_a9781315101255 _q(e-book : PDF)
035			_a(OCoLC)1019845164
040			_aFlBoTFG _cFlBoTFG _erda
041	1		_aeng
050		4	_aSB305
072		7	_aSCI _x011000 _2bisacsh
072		7	_aTEC _x003000 _2bisacsh
072		7	_aTVB _2bicscc
082	0	4	_a 633.8/3 _223
100	1		_aSharangi, Amit Baran, _eauthor.
245	1	0	_aSpices : _bAgrotechniques for Quality Produce / _cby Amit Baran Sharangi, Suchand Datta and Prahlad Deb.
250			_aFirst edition.
264		1	_aToronto ; _aNew Jersey : _bApple Academic Press, _c2018.
300			_a1 online resource (430 pages) : _b57 illustrations, text file, PDF.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aInnovations in Horticultural Science
504			_aIncludes bibliographical references and index.
505	0	0	_tSpice Crops: Scenario and Significance. Spice Crops: Classification. Agrotechniques of Different Spices. Recent Approaches on Improved Production Technology of Spices Around the World. Promises of Organic Spices. Future Thrust Areas.
520	3		_aIndian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions. This volume will be useful to all those who are interested in spices, including students, teachers, researchers, amateur readers, policymakers, as well as farming communities.
530			_aAlso available in print format.
650		7	_aTECHNOLOGY & ENGINEERING / Agriculture / General. _2bisacsh
650		0	_aSpice plants.
650		0	_aSpices.
650		0	_aTECHNOLOGY & ENGINEERING _xAgriculture _xAgronomy _xCrop Science.
655		7	_aElectronic books.
700	1		_aDatta, Suchand, _eauthor.
700	1		_aDeb, Prahlad, _eauthor.
710	2		_aApple Academic Press.
776	0	8	_iPrint version: _z9781771886352
830		0	_aInnovations in Horticultural Science.
856	4	0	_uhttps://www.taylorfrancis.com/books/9781315101255 _zClick here to view.
942			_2lcc _cEBK
999			_c17934 _d17934