This specialist handbook is intended as a quick and easy reference guide for individuals and organisations that are involved with the production of food, from both agriculture and horticulture. It is designed to be used as a reference book that answers basic questions about how food is produced from plants, and aims to demystify the subject of growing food as far as possible. The focus is firmly on the technical aspects of food crops; animal husbandry, agrochemicals and genetic engineering are only briefly mentioned.
The manual with its strong international flavour is designed to be also used by those who normally speak or read English as their second language, using simple English terminology and phrasing, with explanations and cross references of the terminology, acronyms and terms used.
The book is divided into three sections: 1. Principles and Practices used in Agriculture and Horticulture; 2. Description and Characteristics of the Main Food Crops; 3. Naming and Classification of Plants, Seed Purchase Procedures, Conversion Tables and Statistics, Planning and Assessing Agricultural Projects.
Product Properties
Year of Publication
2008
Table of Contents
SECTION 1: THE PRINCIPLES AND PRACTICES USED IN AGRICULTURE AND HORTICULTURE
A. Plant Growth: a. Plant Propagation; b. Plant Population; c. Leaf Area Index ;d. The Root System ;e. The Nitrogen Cycle
B. Arid Regions: a. Plant / Soil / Water Relationships, b. Plant Reaction to Stress; c. Crop Management in Arid Regions
C. Soil: a. Saline Soils; b. Soil Analysis; c. Acid Soils / pH value; d. Trace Elements
D. Fertiliser
E. The Plant: a. Annual / Biennial / Perennial; b. Botanical Classification; c. Cultivar / Variety; d. Photosynthesis / Respiration; e. Transpiration; f. Wilting; g. Shade Plants / Sun Plants; h. Vegetative Reproduction; i. Determinate / Indeterminate; j. Day length / Photoperiodism; k. Growth Period; l. Tuber; m. Rogue Plant; n. Volunteer Plants
F. The Seed: a. Germination;b. Seed Rate; c. Hybrids; d. Composite Varieties; e. Inoculation / Nitrogen Fixation; f. Seed Treatment (Dressing); g. Vernalisation
G. Crops: a. Cropping Calendar; b. Break Crops; c. Catch Crops; d. Climbing Crops; e. Companion Crops; f. Cover Crops; g. Pioneer Crops; h. Smother Crops; i. Shade Crops
H. Farming Systems: a. Rotation; b. Mixed Cropping; c. Alley Cropping; d. Green Manure; e. Mulch; f. Silage; g. Hay; h. Land Area Measurement
I. The Harvest: a. Maturity; b. Yield; c. Haulm
J. Insects
K. Diseases
L. Weeds
M. Tools
N. Irrigation
O. Storage
SECTION 2: DESCRIPTION AND CHARACTERISTICS OF THE MAIN FOOD CROPS
A. Cereals: Barley, Buckwheat, Maize, Millet, Oats, Rice, Sorghum, Teff , Wheat
B. Legumes: Broad Bean / Horse Bean / Field Bean, Chickpea, Cowpea, Field Pea, Groundnut / Peanut, Haricot / French Bean, Lentil, Lima Bean, Mungbean, Pigeon Pea, Soybean, Vetch / Grass Pea / Chickling Pea
C. Oilseeds: Castor, Linseed, Niger Seed, Sesame, Sunflower
D. Root Crops: Cassava /Manioc, Irish Potato, Sweet Potato, Taro, Yam
E. Vegetables: Cabbage, Carrot, Cucurbits, Okra , Onion , Pepper, Tomato
F. Fruits: Avocado, Banana, Citrus, Guava, Mango, Papaya / Pawpaw, Watermelon
G. Under exploited Crops: Amaranth, Bambara Groundnut, Buffalo Gourd, Leucaena, Lupin, Tepary Bean, Winged Bean / Four-angled Bean
SECTION 3
3A Naming and Classification of Food Crops
3B Seed Purchase Procedures
3C Conversion Tables and Statistics
3D Some issues to consider when planning or assessing agricultural projects
Bibliography
Index
Author
Tony Winch
ISBN/ISSN
9781402048272
Binding
Hardback
Edition
1
Publisher
Springer
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