| The Groundnut Crop: A Scientific Basis for Improvement 1994 Edition Contributor(s): Smartt, J. (Editor) |
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ISBN: 0412408201 ISBN-13: 9780412408205 Publisher: Springer OUR PRICE: $313.49 Product Type: Hardcover - Other Formats Published: August 1994 Annotation: The groundnut (peanut) is a crop of global economic significance, not only in the widespread geographical areas of its production, but also in the even wider areas of its processing and consumption. In this extremely important book, the crop is presented in its global context by an international group of contributors. Every chapter has been written by acknowledged experts in each of the major aspects of the crop covered. The book's contents include coverage of the economic status of the groundnut and the origin and history of its cultivation. The crop's botany, taxonomic status and agronomic aspects are covered, including pests and diseases, and thorough coverage is given to the utilization, processing and nutritional value to animals and humans. The Groundnut Crop provides a solid reference on this most important crop and should be of great use to all those involved with its cultivation and production, including agronomists, plant scientists, food scientists and technologists. As well as being a practical reference source which scientists will want to have to hand, this book should also find a place in all libraries of universities, research establishments and companies with a concern in the crop. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Agriculture - Forestry - Gardening | Fruit - Science | Chemistry - General |
| Dewey: 635.6 |
| LCCN: 94-70983 |
| Series: World Crop |
| Physical Information: 1.95" H x 6.47" W x 9.53" (3.44 lbs) 734 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Groundnuts (peanuts) are of great economic importance internationally. This book provides thorough coverage of all aspects of the crop, each chapter being written by experts in particular areas. The book will be invaluable to all those involved with the group, particularly agronomists, plant scientists and food scientists. |
