Agriculture & Allied Sciences

Underexploited Spice Crops
Present Status, Agrotechnology, and Future Research Directions

Amit Baran Sharangi, PhD
Pemba H. Bhutia
A. Chandini Raj
M. Sreenivas

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Underexploited Spice Crops

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Spices provide our food with nutraceutical value rather than actual nutrition. But apart from the popular and major spices, there are several other spices, which, in spite of their enormous contribution to human health, remain underexploited or underutilized. This new volume, Underexploited Spice Crops: Present Status, Agrotechnology, and Future Research Directions, will be a valuable compilation of agrotechniques coupled with background information, research works, and scientific discussions on these spices. It will include in-depth narration on underexploited spice crops as products in influencing present-day the global export market and the renewed interest in these crops throughout the world.

The main features of the book will be an in-depth narration of the scope of quality underexploited spice crops as a product in influencing present-day global export market arising out of renewed interest in these crops throughout the world. The volume will deal with the scientific approach of growing underexploited spices with the intention to popularizing them. Separate chapters on the importance of each spices, methods of growing and harvesting, recent research from around the world along with future strategies will be covered.
This book would be a valuable resource for the higher-level undergraduate and graduate courses and researchers in the area of underexploited spices and will the gap of a long felt need for technological information on underexploited spices.

Key features
• Looks at the exhaustive agrotechniques of underutilized spices
• Will be rich resource of information on underexploited spices
• Examines advanced production methodologies
• Discusses recent research focus around the world

CONTENTS:
Preface
I. INTRODUCTION (Definition, classification, uses, composition, etc.)

II. PRESENT STATUS OF UNDERUTILIZED SPICES (Role of underutilized spices in the economy, export-import scenario, strength, weakness, opportunities and threats)

III. AGROTECHNIQUES FOR QUALITY PRODUCTION (Climatic and soil requirements, production technology, harvest and postharvest technology with value addition)
1. Cardamom (Large) Amomum subulatum Roxb. Zingiberaceae
2. Celery Apium graveolens L. Apiaceae
3. Ajowan Trachyspermum ammi L. Apiaceae
4. Aniseed Pimpinella anisum L. Apiaceae
5. Dill Anethum graveolens L. Apiaceae
6. Cinnamon Cinnamomum zeylanicum Breyn Lauraceae
7. Cassia Cinnamomum cassia.Blume Lauraceae
8. Curry leaf Murraya koenigii(L) Sprengel Rutaceae
9. Horse Radish Armoracia rusticana Gaertn. Brassicaceae
10. Kokam Garcinia indica Choisy Clusiaceae
11. Mint Mentha piperita L. Lamiaceae
12. Pepper Long Piper longum L. Piperaceae
13. Poppy seed Papaver somniferum L. Papaveraceae
14. Parsley Petroselinum crispum Mill. Apiaceae
15. Saffron Crocus sativus L. Iridaceae
16. Vanilla Vanilla planifolia Andr. Orchidaceae
17. Star Anise Illicium verum Hook. Illiciaceae
18. Asafoetida Ferula asafoetida L Apiaceae
19. Bay Leaf Laurus nobilis L. Lauraceae
20. Nutmeg and Mace Myristica fragrans Houtt. Myristicaceae
21. Basil Ocimum basilicum L. Lamiaceae
22. Rosemary Rosmarinus officinalis L. Lamiaceae
23. Sweet flag Acorus calamus L. Araceae
24. Thyme Thymus vulgaris L. Lamiaceae

IV. RECENT GLOBAL RESEARCH ON UNDERUTILIZED SPICES (Review of literature on various works going on for the advances in yield and quality of underutilized spices)

V. FUTURE STRATEGIES (Future research directions in the context of changed food habit, communication technology, climate change, open economy, etc., and conclusion)


About the Authors / Editors:
Amit Baran Sharangi, PhD
Professor and Head, Department of Spices and Plantation Crops, Faculty of Horticulture, BCKV (Agricultural University), Nadia, West Bengal, India

Pemba H. Bhutia
PhD Scholar, Department of Spices and Plantation Crops, Faculty of Horticulture, BCKV (Agricultural University), West Bengal, India

A. Chandini Raj
PhD Scholar, Department of Spices and Plantation Crops, Faculty of Horticulture, BCKV (Agricultural University), West Bengal, India

M. Sreenivas
PhD Scholar, Department of Spices and Plantation Crops, Faculty of Horticulture, BCKV (Agricultural University), West Bengal, India




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