Coffee, cocoa and tea
著者
書誌事項
Coffee, cocoa and tea
（Crop production science in horticulture / series editors, Jeff Atherton, 8）
CABI, c1999
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注記
Includes bibliographical references (p. 260-283) and index
内容説明・目次
内容説明
While botanically quite different, coffee, cocoa and tea are often considered together in the teaching of students of horticulture or agriculture. This is because all three represent plantation cash crops that are used as stimulant beverages and are grown in many of the warmer, less developed regions of the world. While there are a number of specialist books available on aspects of each individual crop, as well as grower manuals focusing on particular regions, there is currently no book that provides a general introductory overview of the scientific principles underlying production of all three crops. This book fills this gap, and will serve as a broad-based text for students of agriculture, horticulture and food science, as well as professionals seeking an overview of the topic.
目次
Part I: Introduction and Overview 1.1: Stimulant Beverage Crops 1.2: Origins and Distribution of Coffee, Cocoa and Tea 1.3: Production and Markets Part II: Coffee 2.1: Botany and Plant Improvement 2.2: Climatic Requirements, Soil Requirements and Management 2.3: Field Management 2.4: Mineral Nutrition and Fertilizers 2.5: Pests, Diseases and Weed Control Part III: Cocoa 3.1: Botany and Plant Improvement 3.2: Climatic Requirements, Soil Requirements and Management 3.3: Field Management 3.4: Mineral Nutrition and Fertilizers 3.5: Pests, Diseases and Weed Control Part IV: Tea 4.1: Botany and Plant Improvement 4.2: Climatic Limitations, Soil Requirements and Management 4.3: Field Management 4.4: Mineral Nutrition and Fertilizers 4.5: Pests, Diseases and Weed Control Part V: Processing 5.1: Crop Processing at the Plantation and for Retail Sale
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