The book 'Production Management of Spices' contains basic information in a very concised form, easy to understand on importance, scope, problems, future strategies and production management n 43 spices viz., black pepper, turmeric, ginger, garlic, coriander, cumin, black caraway, fennel, fenugreek, small and large cardamom, chilli, paprika, celery, mustard, ajwain, asafetida, mind, saffron, vanilla, parsley, anised, leek, chive, dill/sowa, allspice, cinnamon, ...
Vegetables are very important to human health and national economy. Most of them are short duration and quick growing. Very convenient to raise even on small piece of land economically where other crops do not grow. They come under less carbohydrates and fat content group. The biological value of vegetable protein is high. Vegetables contains adequate quantity of vitamins and minerals, and have medicinal values. Therefore, ...