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Foods of Plant Origin, Production, Technology and Human Nutrition.

With a steadily increasing world population, the demand for food is not likely to lessen. It is one of our few renewable resources and globally about 88 percent of our calorie requirements and 90 percent of our protein requirements are derived from plant sources. Our very survival will depend on agriculture and, surprisingly, the number of crop species involved in sustaining human life is limited.

In reality, just 24 major crops are involved and a first step to increasing world food output must be know how they function and discover how their productivity can be improved. With the aid of a small number of contributors, the book tackles this problem by reviewing the wealth of scattered information already available. It is intended to give an informative view on the various problems that concern the major crops on their journey from field to table. The text covers all aspects of crop production and utilization, with special emphasis on nitrogen fixation, photosynthesis, breeding for yield-limiting environments and loss-reduction technology.

One can focus the interest down more tightly by saying that 80 percent of the edible dry weight of world food production is gained from just eleven crops and two-thirds of those are cereals. Food legumes provide nearly a quarter of the world's dietary protein requirements.

In view of the above, it will come as no surprise to learn that the text is divided into four chapters - Cereals, Legumes, Fruits and vegetables, and Sugar crops.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Bookshelf
Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1993
Words:242
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