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Microbial Biotechnology: Principles and Applications

by Yuan Kun Lee

The rapidly expanding molecular biological techniques and approaches have significant impact on microbial biotechnology, hence the need for the addition of four new chapters in the third edition of this textbook...


Establishment and Maintenance of Hay Fields - With Information on Methods of Land Preparation, Sowing, Mowing and Hay-making

by F. H. Storer

Contained within this book is a complete introductory guide to creating and maintenance hay fields. It offers the reader simple, clear descriptions and explanations of what should and should not be done, coupled...


Achieving sustainable cultivation of cocoa

by Prof. Pathmanathan Umaharan, Dr Darin A. Sukha, Dr Brigitte Laliberté & Dr Michelle End et al.

There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. There is growing concern about the environmental impact of cultivation...


Achieving sustainable cultivation of potatoes Volume 1

by Prof. Gefu Wang-Pruski, Vinay Bhardwaj, Dr Paul Bethke & Prof. Paul C. Struik et al.

Potatoes are one of the world’s key food crops. Their nutritional value, and the fact that they can be grown with relatively few inputs in a wide range of environments, makes them an important food security...


Achieving sustainable cultivation of sorghum Volume 1

by Prof. William Rooney, Prof. Anita Dille, Dr Chris Little & Dr John Burke et al.

Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact...


Achieving sustainable cultivation of soybeans Volume 1

by Prof. Henry T. Nguyen, Dr Wai-Lun Cheung, H. N. Su & A. H. Hastwell et al.

Soybeans are one of the most widely-grown crops in the world. As the world’s main source of vegetable protein, they have a wide range of food and non-food uses. Current yields need to increase significantly...


Achieving sustainable cultivation of sorghum Volume 2

by Prof. William Rooney, Prof. John H. Sanders, J. D. Wilson & M. Tilley et al.

Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact...


Achieving sustainable cultivation of grain legumes Volume 1

by Dr Manuele Tamò, Dr Steve Beebe, Dr Shiv Kumar Agrawal & Dr Pooran Gaur et al.

  • Reviews key developments in understanding crop physiology and genetic diversity and how they have informed advances in breeding new varieties
  • Coverage of advances across the value chain for grain legume cultivation,...


Achieving sustainable cultivation of sugarcane Volume 2

by Prof. Philippe Rott, R. Selvakumar, Jian Song & Qian You et al.

Sugarcane is the source of over three quarters of the world’s sugar, and is grown widely in the tropics and sub-tropics. Despite rising demand, average yields have not increased significantly, partly because...


Global tea science

by Dr Kumudini Gunasekare, Dr Vs Sharma, Ting Zhang & Xinyuan Hao et al.

  • Reviews the latest advances in understanding tea genetics and genetic diversity and how this has informed advances in conventional, marker-assisted and transgenic breeding techniques 
  • Summarises current best...


Achieving sustainable cultivation of soybeans Volume 2

by Prof. Henry T. Nguyen, Dr Bob Hartzler, Prof. T. L. Niblack & H. D. Lopez-Nicora et al.

Soybeans are one of the most widely-grown crops in the world. As the world’s main source of vegetable protein, they have a wide range of food and non-food uses. Current yields need to increase significantly...


Achieving sustainable cultivation of oil palm Volume 1

by Prof. Alain Rival, S. Wan Salmiah, YewAi Tan & Ahmad Dermawan et al.

Oil palm is widely cultivated in tropical countries for use in food processing, personal care products and other applications such as biodiesel. Cultivation faces a range of challenges such as its environmental...


Achieving sustainable cultivation of mangoes

by Dr Ping Lu, Dr Victor Galán Saúco, Prof. Kerry Walsh & Dr Frédéric Normand et al.

Mangoes are one of the most important and widely-cultivated fruits in tropical as well as sub-tropical regions. There have been a number of recent developments with the potential to improve crop yields and quality....


Achieving sustainable cultivation of grain legumes Volume 2

by Dr Manuele Tamò, Dr Steve Beebe, Dr Shiv Kumar Agrawal & Dr Pooran Gaur et al.

Grain legumes are characterised by their nutritional value, an ability to grow rapidly and improve soil health by fixing nitrogen. This makes them a key rotation crop in promoting food security amongst smallholders...


Achieving sustainable cultivation of coffee

by Dr Philippe Lashermes, Prof. Alan Crozier, Prof. Fábio M. DaMatta & Dr Thierry Joët et al.

  • Covers recent research on coffee genetics, physiology and genetic diversity 
  • Reviews the latest developments in breeding new varieties 
  • Assesses advances in measuring and understanding the chemical composition,...


Integrated weed management for sustainable agriculture

by Prof. Robert L. Zimdahl, Bryan Brown, Prof. David R. Clements & Prof. C. J. Swanton et al.

  • Summarises latest research on IWM principles and methods 
  • Assesses current challenges facing herbicide use 
  • Detailed review of the range of cultural, physical and biological methods of control available for...


Achieving sustainable cultivation of sugarcane Volume 1

by Prof. Philippe Rott, G. Walter, Scott Pryor & Dr Francis X. Johnson et al.

Sugarcane is the source of over three quarters of the world’s sugar, and is grown widely in the tropics and sub-tropics. Despite rising demand, average yields have not increased significantly, partly because...


Achieving sustainable cultivation of cassava Volume 2

by Dr Clair H. Hershey, Q. Ma, Clovis Arruda de Souza & Cileide Maria Medeiros Coelho et al.

Originating in South America, cassava is grown in over 100 countries around the world. It is the third most important source of calories in the tropics after rice and maize. Its caloric value, as well as its...


Achieving sustainable cultivation of wheat Volume 2

by Prof. Peter Langridge, Haley Catton, Simanchal Sahu & Prof. Peter J. Gregory et al.

Wheat is the most widely cultivated cereal in the world and a staple food for around 3 billion people. It has been estimated that demand for wheat could increase by up to 560% by 2050. There is an urgent need...


Achieving sustainable cultivation of maize Volume 2

by Dr Dave Watson, Dr Peter J. Cotty, Adrian M. Johnston & Dr Bao-Luo Ma et al.

Sample content Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book.  Alternatively, watch our informative video introduction.