Spices: Agrotechniques for Quality Produce pdf

阿米特·巴兰·沙朗吉 完成了园艺领域的博士学位。 他在农业领域攻读了理学硕士（Ag.）和理学学士（Ag.）荣誉学位。 他目前是印度 Bidhan Chandra Krishi Viswavidyalaya 农业大学园艺学院种植、香料、药用和芳香作物系教授和前任主任。 阿米特·巴兰·沙朗吉 在许多国际期刊上发表了大约 70 篇论文，并参加了 50 场国际和国家研讨会、会议。 他出版了19本书。 他获得了中央政府颁发的许多国际奖项、奖学金和荣誉。 曾获青年科学家奖、最佳研究论文奖等组织/机构，是许多国际期刊的主编和编委。

Spices: Agrotechniques for Quality Produce pdf 阿米特·巴兰·沙朗吉

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.