Record Display for the EPA National Library Catalog

RECORD NUMBER: 35 OF 68

OLS Field Name OLS Field Data
Main Title Growing Food A Guide to Food Production / [electronic resource] :
Type EBOOK
Author Winch, Tony.
Publisher Springer Netherlands,
Year Published 2006
Call Number S1-S972
ISBN 9781402049750
Subjects Life sciences. ; Food science. ; Nutrition. ; Agriculture. ; Plant Ecology. ; Plant anatomy.
Internet Access
Description Access URL
http://dx.doi.org/10.1007/978-1-4020-4975-0
Collation IX, 333 p. online resource.
Notes
Due to license restrictions, this resource is available to EPA employees and authorized contractors only
Contents Notes
Section 1. The Principles and Practices Used in Agriculture and Horticulture. A. Plant Growth. B. Arid Regions. C. Soil. D. Fertiliser. E. The Plant. F. The Seed. G. Crops. H. Farming Systems. I. The Harvest. J. Insects. K. Diseases. L. Weeds. M. Tools. N. Irrigation. O. Storage -- Section 2. Description and Characteristics of The Main Food Crops. A. Cereals. B. Legumes. C. Oilseeds. D. Root Crops. E. Vegetables. F. Fruits. G. Under exploited Crops -- Section 3. A. Naming and Classification of Food Crops. B. Seed Purchase Procedures. C. Conversion Tables and Statistics. D. Some issues to consider when planning or assessing agricultural projects -- Bibliography -- Index. 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.