Spices and Condiments

A Manual

Inbunden, Engelska, 2022

Av Shweta Soni, Sunil Kumar, R.K. Singh, S.V. Dwivedi

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The book has been thoughtfully structured to facilitate students acquisition of practical skills through the completion of assigned tasks. It provides extensive information on topics such as classification, identification, variety description, morphology, propagation, seed treatment and sowing, layout and planting, production practices, methods of fertilizer application, weed management, training and pruning, maturity standards, and harvesting, processing and grading, and essential oil extraction methods, as well as value-added products of various spices and condiments.

Produktinformation

Utgivningsdatum2022-06-08
Mått152 x 229 x 11 mm
Vikt325 g
FormatInbunden
SpråkEngelska
Antal sidor120
FörlagNew India Publishing Agency
ISBN9789390591701

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Shweta Soni: M.Sc. and Ph.D., Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, IndiaSunil Kumar : M.Sc. and Ph.D., Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, IndiaR. K. Singh: M.Sc. and Ph.D., Professor & Head, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, IndiaS. V. Dwivedi: M.Sc. and Ph.D., Professor & Dean, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India

1. Classification of Spices and Condiments, 2. Identification of Spices and Condiments, 3.Identification of Varieties of Major Spices Condiments, 4. Morphological Studies of Spices and Condiments, 5. Propagation of Spices and Condiments, 6. Seed Treatment and Sowing of Spices and Condiments, 7. Layout and Planting of Spices and Condiments, 8. Production Practices of Spices and Condiments, 9. Methods of Fertilizer Application, 10.Weed Management in Spices and Condiments, 11. Training and Pruning System used in Spices and Condiments, 12. Maturity Standard and Harvesting of Spices and Condiments, 13. Processing and Grading of Some Important Spices and Condiments, 14. Methods of Essential Oil Extraction of Spices and Condiments, 15. Value Added Products of Spices and Condiments, 16.A Visit to Commercial Plantation