Science and Technology of Groundnut: Biology, Production, Processing and Utilization

A book of this kind for the first time, discusses the agro meteriology of groundnuts, loss reduction biotechnologies and new developments in the processing and utilization of byproducts of groundnuts. This invaluable reference book furnishes both theoretical perspective and practical methods of producing high quality groundnuts. The volume covers: Groundnut morphology, flowering, fruiting and development, The physiology, biochemistry, cytogenetics and breeding, Aflatoxins, composition and nutritional quality, Production and cultivation aspects, including agro-meteorology, agronomy and harvesting, The pests and diseases of groundnuts and their control, Quality improvement through drying, cleaning, upgrading, treatment, storage, transportation, handling and packaging, Processing, testing, distribution and marketing, Newer groundnut biotechnologies, and much more. Containing around 800 bibliographic citations and illustrations, it is hoped that Groundnut Science and Technology would be an indispensable resource for the upper level under graduate and graduate students and teachers in the disciplines of agronomy, botany, biochemistry, food science and technology, and health and nutrition as well as to the researchers, planners, Government agencies and several others in the groundnut industry.