Description
Springer Growing Food A Guide To Food Production by Tony Winch
This handbook offers an ideal reference for individuals and organizations involved with the production of food, from both agriculture and horticulture. Designed to be accessible for those who normally speak or read English as their second language, it offers thorough explanations and numerous cross references to the terminology, acronyms and technologies used. The book answers basic questions about how food is produced from plants and aims to demystify the subject of growing food. The focus is firmly on the technical aspects of food crops, animal husbandry, agrochemicals and genetic engineering are only briefly mentioned._x000D_ _x000D_SECTION 1: THE PRINCIPLES AND PRACTICES USED IN AGRICULTURE AND HORTICULTURE_x000D_
A. Plant Growth: a. Plant Propagation; b. Plant Population; c. Leaf Area Index ;d. The Root System ;e. The Nitrogen Cycle_x000D_
B. Arid Regions: a. Plant / Soil / Water Relationships, b. Plant Reaction to Stress; c. Crop Management in Arid Regions_x000D_
C. Soil: a. Saline Soils; b. Soil Analysis; c. Acid Soils / pH value; d. Trace Elements_x000D_
D. Fertiliser_x000D_
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_x000D_
F. The Seed: a. Germination;b. Seed Rate; c. Hybrids; d. Composite Varieties; e. Inoculation / Nitrogen Fixation; f. Seed Treatment (Dressing); g. Vernalisation_x000D_
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_x000D_
H. Farming Systems: a. Rotation; b. Mixed Cropping; c. Alley Cropping; d. Green Manure; e. Mulch; f. Silage; g. Hay; h. Land Area Measurement_x000D_
I. The Harvest: a. Maturity; b. Yield; c. Haulm_x000D_
J. Insects_x000D_
K. Diseases_x000D_
L. Weeds_x000D_
M. Tools_x000D_
N. Irrigation_x000D_
O. Storage_x000D_
_x000D_
SECTION 2: DESCRIPTION AND CHARACTERISTICS OF THE MAIN FOOD CROPS_x000D_
A. Cereals: Barley, Buckwheat, Maize, Millet, Oats, Rice, Sorghum, Teff , Wheat _x000D_
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 _x000D_
C. Oilseeds: Castor, Linseed, Niger Seed, Sesame, Sunflower_x000D_
D. Root Crops: Cassava /Manioc, Irish Potato, Sweet Potato, Taro, Yam_x000D_
E. Vegetables: Cabbage, Carrot, Cucurbits, Okra , Onion , Pepper, Tomato_x000D_
F. Fruits: Avocado, Banana, Citrus, Guava, Mango, Papaya / Pawpaw, Watermelon_x000D_
G. Under exploited Crops: Amaranth, Bambara Groundnut, Buffalo Gourd, Leucaena, Lupin, Tepary Bean, Winged Bean / Four-angled Bean_x000D_
_x000D_
SECTION 3_x000D_
3A Naming and Classification of Food Crops_x000D_
3B Seed Purchase Procedures_x000D_
3C Conversion Tables and Statistics_x000D_
3D Some issues to consider when planning or assessing agricultural projects_x000D_
_x000D_
Bibliography_x000D_
_x000D_
Index_x000D_