Handbook Of Vegetable Science And Technology

Author: D. K. Salunkhe
Publisher: CRC Press
ISBN: 9780824701055
Size: 52.27 MB
Format: PDF
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Handbook Of Vegetable Science And Technology. "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Fisheries Development And Management In India 1785 1986

Author: Nune Subba Rao
Publisher: Northern Book Centre
ISBN: 9788185119601
Size: 45.64 MB
Format: PDF, Kindle
View: 899

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Fisheries Development And Management In India 1785 1986. Fisheries play an important role in the economy of nations bordering the sea and this is especially true in a populous country like India where a large majority continues to live below the poverty line. Sea fishing has been an occupation with the coastal people of India since time immemorial forming an integral part of the maritime heritage. Machanisation has been introduced into the marine fishing with a view to exploit the fisheries potential all along the Indian coastline of 6,500 km by overcoming the deficiencies of the centuries old traditional fishing technology and to augment fish production with a higher fishing effort and also to raise the income levels and living standards of fishermen. The present book, based on the author’s doctoral dissertation, made a bold and pioneering attempt to evaluate the costs and earnings of mechanised and traditional boats for determining their relative operational efficiency and to examine intensively the effects of mechanisation on employment, income levels, consumption pattern and levels of living of fishermen and their social implications. While analysing the merits of the new fishing technology and also the reactions of different groups of fishermen to mechanisation, he spotlights the shortsightedness in the implementation of the programme of mechanisation resulting in a host of negative effects which have implications and also sets forth the valuable lessons which Indian experiences have to offer to the densely populated littoral nations in the Third World. To ensure enduring benefits to the vast majority of marine fishermen, the thesis underscores, among numerous other remedies the need for the provision of an intermediary technology, the need for the institutional support and marketing network and the need for the management of fisheries resources. It also calls for the policies to bring about socio-economic development of the fishing community on par with the rest of the society. All in all, a genuine contribution to knowledge of `grassroots' situations that will have enduring value and that can be useful in both academic and policy-formation circles.

Top 100 Exotic Food Plants

Author: Ernest Small
Publisher: CRC Press
ISBN: 1439856885
Size: 46.79 MB
Format: PDF
View: 3856

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Top 100 Exotic Food Plants. Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. Wide-ranging in scope, this volume’s coverage includes plants that produce fruits, vegetables, spices, culinary herbs, nuts, and extracts. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also contains an introductory chapter that reviews important historical, economic, geopolitical, health, environmental, and ethical considerations associated with exotic food plants. Thoroughly referenced with more than 2000 literature citations, this book is enhanced by more than 200 drawings, many chosen from historical art of extraordinary quality. This timely volume also highlights previously obscure edible plants that have recently become prominent as a result of sensationalistic media reports stemming from their inherently entertaining or socially controversial natures. Some of these plants include the acai berry, kava, hemp, and opium poppy. A scholarly yet accessible presentation, the book is filled with numerous memorable, fascinating, and humorous facts, making it an entertaining and stimulating read that will appeal to a broad audience.

Processing Fruits

Author: Diane M. Barrett
Publisher: CRC Press
ISBN: 1420040073
Size: 17.86 MB
Format: PDF, Docs
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Processing Fruits. The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

Tropical Fruit Processing

Author: Jethro Jagtian
Publisher: Elsevier
ISBN: 0323141005
Size: 18.97 MB
Format: PDF, Docs
View: 2795

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Tropical Fruit Processing. Tropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries. This book covers four tropical fruits, namely, guava, mango, papaya, and passion fruit. These fruits have the greatest growth potential based on the knowledge and technology acquired in their cultivation, processing, and preservation. Each chapter in this book discusses the botany, cultivars, horticulture, harvesting, handling, storage, composition, packing, and processing of the fruit. A variety of processed products from these fruits, such as jellies, jams, preserves, purees, sauces, and juices, are also covered. Furthermore, this book describes various food preservation methods including dehydration, concentration, and canning. This book is an invaluable resource for scientists, technologists, manufacturers, students, and others concerned with cultivating, processing, manufacturing, research, development, or marketing of foods.