This handbook offers 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. The focus is firmly on the technical aspects of food crops, animal husbandry, agrochemicals and genetic engineering are only briefly mentioned. The book is divided into three sections: Principles and Practices used in Agriculture and Horticulture. Description and Characteristics of the Main Food Crops. Naming and Classification of Plants, Seed Purchase Procedures, Conversion Tables and Statistics, Planning and Assessing Agricultural Project. With its strong international flavour, the manual is designed to accessible for those who normally speak or read English as their second language, using simple English terminology and phrasing, with thorough explanations and numerous cross references to the terminology, acronyms and technologies used.