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Overview
The first authentic record of spice and herb usage is on clay tablets from the Sumarian Kingdom about 3,000 BC, and many spices were used or imported into Egypt for embalming, as incense, ointments, perfumes, poison antidotes, cosmetics and medicines. Plants that are the source of spices became important cash crops over the centuries, and since their introduction, their uses have multiplied. This has resulted in a rise in consumer demand following the popularity for natural flavorings, which has in turn increased interest in their production in temperate and tropical countries. This book is concerned with the profitable production of spice crops at all levels of management, more efficient processing and greater utilization.
Synopsis
An Australian agricultural advisor presents a detailed treatment of some of the most important spice crops grown in the world today. World production and trade in spices is first addressed, followed by coverage of members of the families Cruciferae, Lauraceae, Leguminosae, Myristicaceae, Myrtaceae, Orchidaceae, Piperaceae, Solanaceae, Umbelliferae, Zingiberaceae, and the minor spices. For each spice within the family, full scientific nomenclature is addressed, as well as the spice's trade and horticultural history, uses, botany, ecology, soils, fertilizers, cultivation, weed control, irrigation, intercropping and rotations, pests, diseases, harvesting, processing, distillation, storage and transport, products and specifications, and other species. Suitable for growers, agronomists, research and extension workers, and specialists using spices in various industries. Distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR