Spices: Agrotechniques for Quality Produce

Amit Baran Sharangi · Suchand Datta · Prahlad Deb

mars 2018 · CRC Press

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Om denne e-boken

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 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 comprised of the major 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.

Om forfatteren

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 published many research papers in peer-reviewed journals, as well as conference papers, book chapters, and popular scientific articles.

Suchand Datta, PhD, is currently an Associate Professor in vegetable and spice crops at Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal, India. He has published many research papers in national and international journals, several popular articles, along with several books and book chapters. He has received several awards for his work.

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 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 Department of Atomic Energy (BRNS-BARC) and National Horticulture Mission, India.

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