Handbook of Spices in India: 75 Years of Research and Development

Author:   P N Ravindran ,  K Sivaraman ,  S Devasahayam ,  K Nirmal Babu
Publisher:   Springer Verlag, Singapore
Edition:   2024 ed.
ISBN:  

9789811937279


Pages:   4383
Publication Date:   25 June 2024
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Handbook of Spices in India: 75 Years of Research and Development


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Overview

This compendium presents comprehensive information on more than 25 important spice crops commercially grown in India and traded globally, apart from over 40 spices that have the potential to be popularized. In 70 chapters the book covers the achievements in research and development made in India for the past 75 years in various organizations including research institutes, agricultural universities and private sector laboratories.   Spices are natural products of plant origin, used primarily for flavouring and seasoning or for adding pungency and flavour to foods and beverages. The flavour and fragrance of Indian spices had a magic spell on human culture since very ancient days. The importance of spices in Indian life and its contribution to the economy are substantial. India, as the world’s leading producer of spices is also a significant stakeholder in spices export trade globally. Indian spices being sources of many high value compounds, are also gaining muchimportance for other diversified uses especially for their pharmaceutical and nutraceutical properties. A wide variety of 52 spices are grown in India including black pepper, chillies, cardamom, ginger, turmeric, cinnamon, nutmeg, garlic, onion, cumin, coriander, saffron and vanilla. This book complies a comprehensive, holistic review on the subject, written by the best experts in the field in India representing diverse agencies. This book is a single point reference book for all those involved in the research, study, teaching and use of spices in India and abroad.

Full Product Details

Author:   P N Ravindran ,  K Sivaraman ,  S Devasahayam ,  K Nirmal Babu
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   2024 ed.
ISBN:  

9789811937279


ISBN 10:   9811937273
Pages:   4383
Publication Date:   25 June 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Spices: Definition.- 2. Spices: Production.- 3. Seed spices: History.- 4. Genetic resources of major spices.

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Author Information

Dr. P. N. RAVINDRAN, Former Director, Indian Institute of Spices Research (ICAR-IISR), Kozhikode, India Dr. K SIVARAMAN, Principal Scientist (Agronomy), ICAR-Sugarcane Breeding Institute, Coimbatore, India Dr. S. DEVASAHAYAM, Head of Division of Crop Protection, ICAR-Indian Institute of Spices Research (ICAR-IISR), Kozhikode, India Dr. K NIRMAL BABU, Former, Director, ICAR-Indian Institute of Spices Research (ICAR-IISR), Kozhikode, India

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