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About this book
About this book
Considering more than 30 disregarded, neglected, and new crops, Organic Production and Use of Alternative Crops explores their production in environmental-friendly cropping systems. It includes alternative cereals such as spelt and triticale; pseudocereals such as buckwheat and millet; oil plants such as pumpkin and white mustard; and root, tuber, and fiber plants such as sweet potato and flax. It also looks at industrial plants in organic farming including soya and hemp. Extensive plant descriptions emphasize nutritional value and offer information on plant history, botany, climate considerations, and yields. In some cases, the authors discuss traditional and new methods of food preparation.
INTRODUCTION What is Organic Agriculture? Organic Food Multifunctionality of Organic Agriculture Organic Crop Production Contribution of Organic Agriculture to the Conservation of Alternative Crops and their Utilization Development References CEREALS Spelt Einkorn Emmer Kamut Triticale Intermediate Wheatgrass References PSEUDOCEREALS (WITHOUT MILLETS) Buckwheat Quinoa Grain Amaranths Wild Rice References MILLETS Proso Millet Foxtail, Foxtail Millet Pearl Millet Finger Millet White Fonio Barnyard Millet Little Millet References ALTERNATIVE OIL PLANTS Oil (Seed) Pumpkins Camelina Safflower White Mustard (Garden) Poppy References ALTERNATIVE FIBER, ROOT, AND TUBER CROPS Industrial and Edible-Seed Hemp Flax Jerusalem Artichoke Sweet Potato References LEGUMES Chickpea Groundnut Soybean: Small Attention to the Important Crop Vigna: A Few Words about a Widely Spread Genus References SOME TRADITIONAL AND NEW KINDS OF FOOD FROM SOME ALTERNATIVE CROPS Homemade Food from Buckwheat Homemade Food from Amaranths Homemade Food from Millet References Index