World Vegetables Principles, Production and Nutritive Values

About this book

Comprehensive text and reference book which is divided into three parts:
Part 1 Introduction. Vegetables and the world food supply. Origin and evolution of vegetables. Vegetable classifications. Importance of vegetables in nutrition. Toxic substances and folk medicinal uses of vegetables.
Part 2 Principles of growing vegetables. Environmental factors influencing the growth of vegetables. Devices and means of controlling climate for vegetable production in adverse climates and during off seasons.
Part 3 World vegetables. Global view of vegetable usage. Part A - Starchy roots, tubers and fruits. White or Irish potato. Sweet potato. Cassava (Manioc). Yam. Edible aroids: taro, yautia, and others. Other starchy underground vegetables. Sweet corn. Plantain (starchy banana) and breadfruit. Part B - Succulent roots, bulbs, tops and fruits. Alliums: onion, garlic, and others. Composites. Crucifers. Umbellifers: carrot, celery, and condiment herbs. Vegetable legumes. Solanaceous fruits: tomato, eggplant, peppers and others. Cucurbits. Chenopods. Other succulent vegetables.

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