In the last four decades of the twentieth century the use of sweetpotato was diversified beyond their classification as subsistence, food security, and famine-relief crop. In developing countries they serve both as human food and for feeding livestock. In Western countries they appeal to health conscious consumers because of their nutritional aspects. The sweetpotato is very high in nutritive value, and merits wider use on this account alone. The book has 2 parts. A general one giving up-to-date information on the history, botany, cultivars, genetic engineering, propagation, diseases and pests, nutritional data and marketing; and a second part presenting data on sweetpotato growing practices in different areas of the world. The information should be useful to researchers, practitioners and crop administrators in different countries.
"The goals, stated or implicit, included: a review of the status of knowledge about sweet potato in Oceania, covering advances in agronomic, botanical, archaelogical and ethnographic understanding; a regional overview, integrating advances in both Polynesia and Melanesia; an assessment of the significance of sweet potato in the region, relative to other crops, other introductions or innovations; and the identification of areas for future research. This volume is not intended as a comprehensive statement on the topic - one obvious deficiency in our coverage is the limited discussion of recent genetic work - but it should provide a useful statement of developments since 1974 in our understanding of sweet potato's history in Oceania and serve as a spur to further, more focused research."--P. v.
"Part 1 of the book...deals with the geography of the region and with the biological, linguistic, and archaeological evidence concerning the origins of the Oceanians and their movements into and within the region. Part 2 describes the tools and techniques by which the recent (but not yet markedly Westernized) Oceanians satisfied their basic, pan-human needs, as qualified by their many different, culturally defined, perceptions of those needs...Finally, Part 3 focuses on the varieties of social structures within which those 'technical' activities took place." -from the Prologue
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Managing sweet potato nutrition; Disorders producing symptoms mainly on the older leaves; Disorders producing symptoms on leaves of any age; Disorders producing symptoms mainly on the younger leaves; Disorders producing no specific leaf symptoms; Foliar symptoms produced by pathogens and pests.
The development of agriculture has often been described as the most important change in all of human history. Volume 2 of the Cambridge World History series explores the origins and impact of agriculture and agricultural communities, and also discusses issues associated with pastoralism and hunter-fisher-gatherer economies. To capture the patterns of this key change across the globe, the volume uses an expanded timeframe from 12,000 BCE–500 CE, beginning with the Neolithic and continuing into later periods. Scholars from a range of disciplines, including archaeology, historical linguistics, biology, anthropology, and history, trace common developments in the more complex social structures and cultural forms that agriculture enabled, such as sedentary villages and more elaborate foodways, and then present a series of regional overviews accompanied by detailed case studies from many different parts of the world, including Southwest Asia, South Asia, China, Japan, Southeast Asia and the Pacific, sub-Saharan Africa, the Americas, and Europe.
Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato components, their role during processing and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein, and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato. - Includes identification, analysis, and use of chemical components of sweet potatoes - Presents case studies including problem, factors, proposed solutions, and pros and cons of each - Allows readers to identify an appropriate solution efficiently and effectively
