Agriculture & Allied Sciences

Innovations in Horticultural Science

Spices
Agrotechniques for Quality Produce

Amit Baran Sharangi, PhD
Suchand Datta, PhD
Prahlad Deb, PhD

Spices

In production
Pub Date: Nov, 2017
Hardback Price: $159.95 US
Hard ISBN: 9781771886352
Pages: Approx 395p w/Index
Binding Type: hardback
Series: Innovations in Horticultural Science
Notes: 3 color and 11 b/w illustrations


Reviews
“This book precisely highlights several important spices with their systematic position, national and international status, diverse uses, proximate composition, bioactive principles, agro-techniques for quality production, and value addition in a comprehensive and readable form. The efforts made by the authors are commendable and, I am sure, will be helpful for students, researchers, and industrialists to gain and improve their knowledge in this direction and ultimately provide a new treat for the livelihood of millions of farmers reeling under social and economic stresses. . . . A tremendous effort.”
—From the Foreword by C. Chattopadhyay, PhD, Vice Chancellor, Uttar Banga Krishi Viswavidyalya, India


Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject.

The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of the world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions.

This volume will be useful to all those who are interested in spices, including students, teachers, researchers, amateur readers, policymakers, as well as farming communities.

Key features:

  • Provides an overview of spices that have important flavor compounds
  • Covers the classification of spices, condiments, and herbs.
  • Offers an exhaustive discussion of agrotechniques of 50 different spices
  • Presents research approaches on spices around the world and explores the promises of organic spices

CONTENTS:
Preface

1. Spice Crops: Scenario and Significance

2. Spice Crops: Classification

3. Agrotechniques of Different Spices

4. Recent Approaches on Improved Production Technology of Spices Around the World

5. Promises of Organic Spices

6. Future Thrust Areas

Index


About the Authors / Editors:
Amit Baran Sharangi, PhD
Professor of Horticultural Science, Head, Department of Spices and Plantation Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), India

Amit Baran Sharangi, PhD, is a Professor of Horticultural Science and is presently acting as the Head of the Department of Spices and Plantation Crops in the Faculty of Horticulture at Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), India. He has been teaching for about twenty years and was instrumental in the process of coconut improvement, leading to the release of a variety Kalpamitra from the Central Plantation Crops Research Institute in India. He spent time in Prof. Cousen’s lab in Melbourne, Australia; Profe Picha’s lab in the USA; Dr. Dobson’s lab in the UK; and continued his research on herbs and spices.

He has published about 60 research papers in peer-reviewed journal, 50 conference papers, 15 books and many book chapters from international publishers and scores of popular scientific articles. Presently he is associated with 40 international and national journals in many roles, including editor in chief, regional editor, technical editor, editorial board member, and reviewer. Professor Sharangi has visited abroad extensively on academic missions and received several international awards, including the Endeavour Post-Doctoral Award (Australia), a INSA-RSE Visiting Scientist Fellowship (UK), Fulbright Visiting Faculty Fellowship (USA), Achiever’s Award from theSociety for the Advancement of Human and Nature (SADHNA), Man of the Year—2015 (Cambridge, UK), Outstanding Scientist (V Venus International Research Award), etc. He has delivered invited lectures in UK, USA, Australia, Thailand, Israel, and Bangladesh on several aspects of herbs and spices. Professor Sharangi is associated with a number of research projects as Principal and Co-Principal Investigator, having academic and empirical implications. He is an elected Fellow of the West Bengal Academy of Science and Technology (FAScT). He is also a Fellow of the International Society for Research and Development (FISRD, UK) and the Society of Applied Biotechnology (FSAB). He is an active member of several science academies and societies, including the New York Academy of Science (NYAS), World Academy of Science, Engineering and Technology (WASET), to name a few.

Suchand Datta, PhD
Associate Professor of Vegetable and Spice Crops, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal, India

Suchand Datta, PhD, is currently an Associate Professor in vegetable and spice crops at Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal, India. During his academic career of more than fifteen years, he has guided a number of MSc and PhD students as in his role as chairman and member of the advisory committee. He has published 52 research papers in national and international journals, several popular articles, and a large number of popular articles in local languages. He has participated and presented more than 30 research papers at national and international seminars, symposia, conferences, and world congresses. He acted as Co-Principal Investigator in the Central Scheme for the Development of Medicinal Plants, sponsored by the National Medicinal Plants Board, Department of Indian Systems of Medicine and Homoeopathy, Ministry of Health & Family Welfare, Government of India, and was a Scientist Integrated Programme for the Development of Spices (now renamed the Mission for Integrated Development of Horticulture). Dr. Datta organized a national-level workshop, a National Consultative Meet on Large Cardamom and State-Level Seminar with special emphasis on spices. He also developed one ginger variety and registered one leaf blotch and leaf spot resistant turmeric germplasm in the National Bureau of Plant Genetic Resources, New Delhi. At present he has taken the responsibility of In-Charge, All India Co-ordinate Research Project on Spices, and Principal Investigator and In-Charge of the Centrally Sponsored Scheme Mission for Integrated Development of Horticulture for spices in Uttar Banga Krishi Viswavidyalaya, Pundibari. Dr. Datta has written several books and six book chapters and has received several awards for his work. He is life member of five national and international professional societies. He has actively participated in different training programs for the benefit of the farmers.

Dr. Suchand Datta received his MSc degree in horticulture in spices and plantation crops from Bidhan Chandra Krishi Viswavidyalaya Haringhata, India, and his Ph.D in vegetable and spice crops from Uttar Banga Krishi Viswavidyalaya, Cooch Behar, India.

Prahlad Deb, PhD
Assistant Professor of Horticulture, Institute of Agriculture (Palli Siksha Bhavana), Visva-Bharati, Sriniketan, West Bengal, India

Prahlad Deb, PhD, is currently Assistant Professor of Horticulture at the Institute of Agriculture (Palli Siksha Bhavana), Visva-Bharati, Sriniketan, West Bengal, India. Dr. Deb has been teaching different undergraduate and postgraduate courses related to horticulture for several years. His major thrust of research is in minor horticultural crops, postharvest technology, and value-addition of horticultural crops. He is working on two major research projects funded by the Dept. of Atomic Energy (BRNS-BARC) and National Horticulture Mission, India. He has published more than thirty research papers in peer-reviewed national and international journals, eight book chapters, four technical bulletins, ten popular articles, and two newspaper articles. He has received several best presentation and best publication awards from recognized national societies. He is life member of nine national and international professional societies, including the International Society for Horticultural Science (ISHS), Belgium. He has attended many international and national conferences and several scientific workshops. He has visited Bangladesh and Sri Lanka for deliberation at several international conferences.

Dr. Deb received his BSc in horticulture, MSc in horticulture (vegetable & spice crops) and PhD in pomology and postharvest technology from Uttar Banga Krishi Viswavidyalaya, Cooch Behar, India. He served as a Research Associate at the National Research Centre for Orchids for about two years.




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