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Growing Food A Guide to Food Production

Langue : Anglais

Auteur :

Couverture de l’ouvrage Growing Food
This specialist handbook is intended as a quick and easy reference guide for individuals and organisations that are involved with the production of food, from both agriculture and horticulture. It is designed to be used as a reference book that answers basic questions about how food is produced from plants, and aims to demystify the subject of growing food as far as possible. The focus is firmly on the technical aspects of food crops, animal husbandry, agrochemicals and genetic engineering are only briefly mentioned. The manual with its strong international flavour is designed to be also used by those who normally speak or read English as their second language, using simple English terminology and phrasing, with explanations and cross references of the terminology, acronyms and terms used. The book is divided into three sections: 1. Principles and Practices used in Agriculture and Horticulture, 2. Description and Characteristics of the Main Food Crops, 3. Naming and Classification of Plants, Seed Purchase Procedures, Conversion Tables and Statistics, Planning and Assessing Agricultural Projects.
THE PRINCIPLES AND PRACTICES USED IN AGRICULTURE AND HORTICULTURE. A. Plant Growth: Plant Propagation. Plant Population. Leaf Area Index. The Root System. The Nitrogen Cycle. B. Arid Regions: Plant / Soil / Water Relationships. Plant Reaction to Stress. Crop Management in Arid Regions. C. Soil. Saline Soils. Soil Analysis. Acid Soils / pH value. Trace Elements. D. Fertiliser. E. The Plant: Annual / Biennial / Perennial. Botanical Classification. Cultivar / Variety. Photosynthesis / Respiration. Transpiration. Wilting. Shade Plants / Sun Plants. Vegetative Reproduction. Determinate / Indeterminate. Day length / Photoperiodism. Growth Period. Tuber. Rogue Plant. Volunteer Plants. F. The Seed: Germination. Seed Rate. Hybrids. Composite Varieties. Inoculation / Nitrogen Fixation. Seed Treatment (Dressing). Vernalisation. G. Crops: Cropping Calendar. Break Crops. Catch Crops. Climbing Crops. Companion Crops. Cover Crops. Pioneer Crops. Smother Crops. Shade Crops. H. Farming Systems: Rotation. Mixed Cropping. Alley Cropping. Green Manure. Mulch. Silage. Hay. Land Area Measurement. I. The Harvest: Maturity. Yield. Haulm. J. Insects. K. Diseases. L. Weeds. M. Tools. N. Irrigation. O. Storage. 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. Naming and Classification of Food Crops. Seed Purchase Procedures. Conversion Tables and Statistics. Some issues to consider when planning or assessing agricultural projects.

Comprehensive reference book on food production from plants

Simple and clear explanation of the principles and practices of food production

Rapid access to information, which is presented in a logical sequence

International appeal - straightforward English style of writing

Understable to non-specialists and to people whose first language may not be English

Date de parution :

Ouvrage de 334 p.

Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).

Prix indicatif 210,99 €

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