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Books in Field crops

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Potato Production Worldwide

  • 1st Edition
  • October 22, 2022
  • Mehmet Emin Calıskan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 9 2 5 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 9 2 6 - 2
Potato is a crop grown on all inhabited continents of the globe. It is included in the top five crops of the world, used as staple food in several countries, and the number of people daily consuming the potato may surpass one billion. Despite the high quantities of seed potato produced worldwide, there are yield gaps due to challenges such as abiotic stresses, pests, climate change and poor production practices. A region-wide critical analysis of yield declining factors can help formulate management strategies that can improve potato yields. Bridging yield gaps in potato will ultimately ensure the role of this crop in securing current and future food security. Potato Production Worldwide presents information on this global crop from its history, morphology, and taxonomy to the growth and development of the potato crop, including the latest strategies in addressing today’s biotic and abiotic challenges. This book identifies the reasons for yield gaps in various potato production regions of the world, as well as presenting the best production practices, pest management strategies and approaches to deal with climate change from the perspective of potato production. Chapters provide important insights into potato production cultures and approaches in the major potato production countries. Potato Production Worldwide will be a valuable resource for researchers, scientists and students seeking a comprehensive view of successful potato production.

Yield Formation in the Main Field Crops

  • 1st Edition
  • Volume 13
  • November 14, 2012
  • V. Cerný + 2 more
  • English
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 9 5 0 - 6
This book gives a detailed overview of production processes and yield formation in field crops and permanent grasslands. Yield formation is discussed by the authors as a dynamic process, involving many factors at each stage. Knowledge of the optimum levels of individual yield components makes it possible to control this dynamic process. It is intended that this approach will help to point out gaps in the understanding of the production processes and indicate the direction for further research on this subject.The authors report on various aspects which are involved in yield formation, such as uptake of nutrients, root growth, water use, photosynthesis, transport, distribution and accumulation of photosynthates, etc. A separate chapter discusses the production process as seen from a genetic standpoint. It includes an analysis of phenotype and genotype with respect to production potential, also the heredity, variability of yield potential and new cultivation methods are mentioned. The main part of the book deals with the theory and practice of yield formation in cereals, maize, legumes, sugarbeet, potatoes, clovers and perennial grass stands.

Rice Quality

  • 1st Edition
  • June 27, 2011
  • Kshirod R Bhattacharya
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 4 8 5 - 2
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 2 7 9 - 3
Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.

Potato Production, Processing and Technology

  • 1st Edition
  • July 1, 1999
  • WA Gould
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 5 9 7 - 2
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 2 - 2
This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production. This potato processing operations book, written in terms the nonprofessional plant worker will understand, is a must reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book.

Manufacture and Refining of Raw Cane Sugar

  • 1st Edition
  • January 1, 1967
  • V. E. Baikow
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 7 4 9 6 - 6
Manufacture and Refining of Raw Cane Sugar provides an operating manual to the workers in cane raw sugar factories and refineries. While there are many excellent reference and text books written by prominent authors, there is none that tell briefly to the superintendent of fabrication the best and simplest procedures in sugar production. This book is not meant to replace existing books treating sugar production, but rather to supplement them. All that is written in this book, each chapter of which deals with a separate station in a raw sugar factory and refinery, is also based on material already published and known to many in the sugar industry. The book is organized into two parts. Part I covers raw sugar and includes chapters on the harvesting and transportation of sugar cane to the factory; washing of sugar cane and juice extraction; weighing of cane juice; boiling of raw sugar massecuites; and storing and shipping bulk sugar. Part II on refining deals with processes such as clarification and treatment of refinery melt; filtration; and drying, cooling, conditioning, and bulk handling of refined sugar.