Spices: Agrotechniques for Quality Produce पीडीएफ

अमित बरन शारांगी ने बागवानी के क्षेत्र में पीएचडी पूरी की। उन्होंने कृषि के क्षेत्र में M. Sc. (Ag.) और B.Sc (Ag.) ऑनर्स किया। वह वर्तमान में बागान, मसाले, औषधीय और सुगंधित फसल विभाग, बागवानी संकाय, बिधान चंद्र कृषि विश्वविद्यालय कृषि विश्वविद्यालय, भारत में प्रोफेसर और पूर्व प्रमुख हैं। अमित बरन शारांगी ने कई अंतरराष्ट्रीय पत्रिकाओं में लगभग 70 पत्र प्रकाशित किए और 50 अंतर्राष्ट्रीय और राष्ट्रीय संगोष्ठियों, सम्मेलनों में भाग लिया। उन्होंने 19 पुस्तकें प्रकाशित कीं। उन्हें केंद्र सरकार द्वारा कई अंतरराष्ट्रीय पुरस्कार, फैलोशिप और सम्मान प्राप्त हुए। यंग साइंटिस्ट अवार्ड्स, बेस्ट रिसर्च पेपर अवार्ड आदि जैसे संगठन / संस्थान, वे कई अंतरराष्ट्रीय पत्रिकाओं के लिए मुख्य संपादक और संपादकीय बोर्ड के सदस्य हैं।

Spices: Agrotechniques for Quality Produce पीडीएफ अमित बरन शरणगी

Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions.