ABSTRACT
Until recently, breeding efforts in mass produced food crops centered on high yield production, yet sacrificed flavor, taste, and other qualities. Now, more emphasis is being placed on the enhancement of nutritional and medicinal properties as well as from an environmental impact and sustainability standpoint. This volume looks at the use of crops
TABLE OF CONTENTS
part |2 pages
PART I: CEREAL CROPS
part |2 pages
PART II: MILLETS
part |2 pages
PART III: CARBOHYDRATE RICH TUBERS
part |2 pages
PART IV: GRAIN LEGUMES
part |2 pages
PART V: VEGETABLE CROPS
part |2 pages
PART VI: OILSEED CROPS
part |2 pages
PART VII: CASH CROPS