The lentil: botany, production and uses [electronic resource] Edited by W. Erskine, F. J. Muehlbauer, A. Sarker, B. Sharma.
Material type: TextLanguage: English Series: Botany, Production and UsesPublisher: WallingfordUK CABI 2009Edition: 1Description: 446ppContent type:- text
- computer
- online resource
- 9781845934880
- plant morphology
- Developed Countries
- stability
- angiosperms
- food preparation
- Fabaceae
- Papilionoideae
- crop production
- conservation
- plant pests
- plant disease control
- pest control
- subsaharan Africa
- drought tolerance
- documentation
- weeds
- South Asia
- adaptation
- pests
- varieties
- mechanization
- soil management
- Fabales
- soil fertility
- postharvest treatment
- taxonomy
- systematics
- genetic improvement
- food supply
- Spermatophyta
- food processing
- plant water relations
- plants
- Asia
- cropping systems
- East Africa
- crop yield
- Commonwealth of Nations
- plant anatomy
- characterization
- phylogeny
- eudicots
- water use efficiency
- nitrogen fixation
- improved varieties
- habit
- reviews
- Africa South of Sahara
- ACP Countries
- domestication
- Lens
- cultivars
- Ethiopia
- plant genetic resources
- plant ecology
- plant diseases
- Lens culinaris
- cultivated varieties
- Abyssinia
- eukaryotes
- Least Developed Countries
- origin
- demand
- weed control
- spread
- Africa
- Developing Countries
- seed quality
- plant breeding
- Bangladesh
- lentils
- drought resistance
In the last three decades, the global production of lentils has almost tripled due to larger harvest areas but also more importantly from progress in research and productivity. Chapters outline improvements in production, such as water and soil nutrient management, agronomy, mechanization and weed management. Developments in genetics and breeding are discussed alongside improved knowledge of the lentil's origin, domestication, morphology and adaptation. The implementation and impact of this new research at the farm level is also addressed as well as the crop's post-harvest processing and nutritional value.
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