A practical coverage of the principles of producing seeds for the main agricultural crops, this book emphasises producing optimal quality seed, and applies to small and large scale farms worldwide. Cereals such as wheats, rice, barley, rye and maize are covered along with pulses, legumes, oil seed rape and soybean. Coverage includes principles of production such as pollination, agronomy issues such as site selection and cultivar purity, seed processing, drying and storage. A focus on global food security is maintained throughout.
Part 1: Principles of Seed Production Chapter 1 Organization Chapter 2 Principles of Seed Production Chapter 3 Agronomy Chapter 4 Harvesting and Processing Chapter 5 Seed Storage Reasons and needs for storage. Chapter 6 Seed Quality Control Monitoring seed quality. Part 2: Seed Production of Specific Crops Chapter 7 Gramineae, Self-fertilized cereals, (Wheats), Triticum spp., Rice, Barley, Avena spp. (oats). Chapter 8 Gramineae, Cross-fertilized cereals, Rye, Maize. Sorghum, The millets. Chapter 9 Gramineae, The grasses, Temperate, Prarie and Tropical species. Chapter 10 Leguminosae, Forage legumes, temperate and tropical species. Chapter 11 Leguminosae, Pulse crops. Chapter 12 Oil seed crops, Oil seed rape and mustard, soybean, groundnut, sunflower, safflower, castor and linseed. Chapter 13 Cruciferae Forage crucifers: Chenopodiaceae, fodder beet, mangels; Quinoa. Chapter 14 Amaranthaceae, Amaranthus tricolor, A. hypochondriacus.
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