Growing food : a guide to food production
著者
書誌事項
Growing food : a guide to food production
Springer, c2006
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注記
Reference work
Handbook
Includes bibliographical references (p. 324-326) and index
Also available on the Internet
内容説明・目次
内容説明
This handbook offers an ideal reference for individuals and organizations involved with the production of food, from both agriculture and horticulture. Designed to be accessible for those who normally speak or read English as their second language, it offers thorough explanations and numerous cross references to the terminology, acronyms and technologies used. The book answers basic questions about how food is produced from plants and aims to demystify the subject of growing food. The focus is firmly on the technical aspects of food crops, animal husbandry, agrochemicals and genetic engineering are only briefly mentioned.
目次
- SECTION 1: THE PRINCIPLES AND PRACTICES USED IN AGRICULTURE AND HORTICULTURE A. Plant Growth: a. Plant Propagation
- b. Plant Population
- c. Leaf Area Index
- d. The Root System
- e. The Nitrogen Cycle B. Arid Regions: a. Plant / Soil / Water Relationships, b. Plant Reaction to Stress
- c. Crop Management in Arid Regions C. Soil: a. Saline Soils
- b. Soil Analysis
- c. Acid Soils / pH value
- d. Trace Elements D. Fertiliser E. The Plant: a. Annual / Biennial / Perennial
- b. Botanical Classification
- c. Cultivar / Variety
- d. Photosynthesis / Respiration
- e. Transpiration
- f. Wilting
- g. Shade Plants / Sun Plants
- h. Vegetative Reproduction
- i. Determinate / Indeterminate
- j. Day length / Photoperiodism
- k. Growth Period
- l. Tuber
- m. Rogue Plant
- n. Volunteer Plants F. The Seed: a. Germination
- b. Seed Rate
- c. Hybrids
- d. Composite Varieties
- e. Inoculation / Nitrogen Fixation
- f. Seed Treatment (Dressing)
- g. Vernalisation G. Crops: a. Cropping Calendar
- b. Break Crops
- c. Catch Crops
- d. Climbing Crops
- e. Companion Crops
- f. Cover Crops
- g. Pioneer Crops
- h. Smother Crops
- i. Shade Crops H. Farming Systems: a. Rotation
- b. Mixed Cropping
- c. Alley Cropping
- d. Green Manure
- e. Mulch
- f. Silage
- g. Hay
- h. Land Area Measurement I. The Harvest: a. Maturity
- b. Yield
- c. Haulm J. Insects K. Diseases L. Weeds M. Tools N. Irrigation O. Storage SECTION 2: DESCRIPTION AND CHARACTERISTICS OF THE MAIN FOOD CROPS A. Cereals: Barley, Buckwheat, Maize, Millet, Oats, Rice, Sorghum, Teff , Wheat B. Legumes: Broad Bean / Horse Bean / Field Bean, Chickpea, Cowpea, Field Pea, Groundnut / Peanut, Haricot / French Bean, Lentil, Lima Bean, Mungbean, Pigeon Pea, Soybean, Vetch / Grass Pea / Chickling Pea C. Oilseeds: Castor, Linseed, Niger Seed, Sesame, Sunflower D. Root Crops: Cassava /Manioc, Irish Potato, Sweet Potato, Taro, Yam E. Vegetables: Cabbage, Carrot, Cucurbits, Okra , Onion , Pepper, Tomato F. Fruits: Avocado, Banana, Citrus, Guava, Mango, Papaya / Pawpaw, Watermelon G. Under exploited Crops: Amaranth, Bambara Groundnut, Buffalo Gourd, Leucaena, Lupin, Tepary Bean, Winged Bean / Four-angled Bean SECTION 3 3A Naming and Classification of Food Crops 3B Seed Purchase Procedures 3C Conversion Tables and Statistics 3D Some issues to consider when planning or assessing agricultural projects Bibliography Index
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