Spices and Condiments
A Manual
Published on 8. June 2022
Book
Hardback
120 pages
978-93-90591-70-1 (ISBN)
Description
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.
More details
Language
English
Place of publication
New Delhi
India
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
325 gr
ISBN-13
978-93-90591-70-1 (9789390591701)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Shweta Soni: M.Sc. and Ph.D., Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
Sunil Kumar : M.Sc. and Ph.D., Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
R. K. Singh: M.Sc. and Ph.D., Professor & Head, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
S. V. Dwivedi: M.Sc. and Ph.D., Professor & Dean, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
Sunil Kumar : M.Sc. and Ph.D., Assistant Professor, Department of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
R. K. Singh: M.Sc. and Ph.D., Professor & Head, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
S. V. Dwivedi: M.Sc. and Ph.D., Professor & Dean, Department Of Vegetable Science, Banda University of Agriculture & Technology Banda 210 001, Uttar Pradesh, India
Content
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
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