Handbook of Biological Control

1999-09-20

Because the parasitoid had spread 150 km in 14 months, it seemed to hold good potential for the biological control of the cassava mealybug (Lema & Herren, 1985; Herren, 1996). The spread of A. lopezi was spectacular.

Author: T. W. Fisher

Publisher: Academic Press

ISBN: 0080533019

Category: Technology & Engineering

Page: 1046

View: 319

Download →

For many years the use of chemical agents such as pesticides and herbicides has been effective in controlling the many varieties of pests that infest both agricultural crops and backyard gardens. However, these pests are gradually becoming resistant to these agents, because the agents themselves are acting as selective factors making the pests better and better able to resist and persist. As a result, the use of biological controlling agents is increasing. This book is a comprehensive and authoritative handbook of biological control. Key Features * Introduction (preface plus 2 chapters) * Principles and processes (12 chapters) * Agents, biology, and methods (6 chapters) * Applications (10 chapters) * Research (2 chapters)
Posted in:

African Handbook of Climate Change Adaptation

2021-05-20

In: Book of abstracts of the sixth international scientific meeting of the cassava biotechnology network. CIAT, Cali Azogu I, Tewe O, Ezedinma C, Olomo V (2004) Cassava utilisation in domestic feed market. Root and Tuber Expansion ...

Author: Nicholas Oguge

Publisher: Springer Nature

ISBN: 9783030451066

Category: Science

Page: 2822

View: 676

Download →

This open access book discusses current thinking and presents the main issues and challenges associated with climate change in Africa. It introduces evidences from studies and projects which show how climate change adaptation is being - and may continue to be successfully implemented in African countries. Thanks to its scope and wide range of themes surrounding climate change, the ambition is that this book will be a lead publication on the topic, which may be regularly updated and hence capture further works. Climate change is a major global challenge. However, some geographical regions are more severly affected than others. One of these regions is the African continent. Due to a combination of unfavourable socio-economic and meteorological conditions, African countries are particularly vulnerable to climate change and its impacts. The recently released IPCC special report "Global Warming of 1.5o C" outlines the fact that keeping global warming by the level of 1.5o C is possible, but also suggested that an increase by 2o C could lead to crises with crops (agriculture fed by rain could drop by 50% in some African countries by 2020) and livestock production, could damage water supplies and pose an additonal threat to coastal areas. The 5th Assessment Report produced by IPCC predicts that wheat may disappear from Africa by 2080, and that maize— a staple—will fall significantly in southern Africa. Also, arid and semi-arid lands are likely to increase by up to 8%, with severe ramifications for livelihoods, poverty eradication and meeting the SDGs. Pursuing appropriate adaptation strategies is thus vital, in order to address the current and future challenges posed by a changing climate. It is against this background that the "African Handbook of Climate Change Adaptation" is being published. It contains papers prepared by scholars, representatives from social movements, practitioners and members of governmental agencies, undertaking research and/or executing climate change projects in Africa, and working with communities across the African continent. Encompassing over 100 contribtions from across Africa, it is the most comprehensive publication on climate change adaptation in Africa ever produced.
Posted in:

The Handbook of Food and Anthropology

2016-08-25

... even when bold claims are made. this is apparent from publications like The Cassava Transformation (nweke, spencer and Lynam 2002), in which the authors argue that commercial cassava has become a 'powerful poverty fighter'. the book ...

Author: Jakob A. Klein

Publisher: Bloomsbury Publishing

ISBN: 9781350001138

Category: Social Science

Page: 496

View: 104

Download →

Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.
Posted in:

Handbook on Cassava

2017

This handbook provides new research on the production, consumption and potential uses of cassava.

Author: Clarissa Klein

Publisher:

ISBN: 1536102911

Category: Cassava

Page: 0

View: 460

Download →

Cassava produces about 10 times more carbohydrates than most cereals per unit area, and are ideal for production in marginal and drought prone areas. Cassava, which originated from tropical South America, is a perennial woody shrub with an edible root, which today is grown in tropical and subtropical regions of the world where it provides energy food and serves as a veritable source of food and income for over a billion people. This handbook provides new research on the production, consumption and potential uses of cassava.
Posted in:

Handbook of Tropical Foods

1983

decades ago , most agricultural research workers were not familiar with cassava as a food crop . Prior to 1950 or thereabouts , the cassava crop had been largely ignored by tropical agricultural research scientists who were for the most ...

Author: Harvey T. Chan

Publisher: Marcel Dekker

ISBN: UCBK:C027059164

Category: Aliments - Approvisionnement - Régions tropicales

Page: 664

View: 604

Download →

Posted in:

Food Colours Flavours and Additives Technology Handbook

2004-02-15

The highest levels of the glycoside have been found in cassava (manioc), Lima bean and sorghum millet. Other plants that contain it are the kidney bean, garden pea, sweet potato, Indian gram, and almond. The glycoside has been named ...

Author: NIIR Board

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9788186623763

Category: Color of food

Page: 626

View: 336

Download →

Colour and flavour variation in foods throughout the seasons and the effects of processing and storage often make colour addition commercially advantageous to maintain the colour expected or preferred by the consumer. People associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine. For this reason, food manufacturers add these dyes to their products. Sometimes the aim is to simulate a colour that is perceived by the consumer as natural. Food colouring is a substance, liquid or powder, which is added to food or drink to change its colour. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non food applications. Flavourings are focused on altering or enhancing the flavours of natural food product such as meats and vegetables, or creating flavour for food products that do not have the desired flavours such as candies and other snacks. Most types of flavourings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavours. Flavourant is defined as a substance that gives another substance flavour, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Flavours and flavour enhancers will remain the largest segment; while alternative sweeteners grow the fastest. Food additives are substances added to food to preserve flavour or enhance its taste and appearance. Food additives are used during production, processing, treatment, packaging, transportation or storage of food. The present day food industry has grown and flourished due to the liberal use of food additives. These additives have also led to the extensive production and marketing of easy to prepare convenience foods. The natural food colour industry market is growing at 10% to 15% annually. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. In this twenty first century, mankind has developed a technology to retain the original value of food by adding additives, flavours and colours, which also increase the taste of food. This book basically deals with food colorimetry, synthetic colours used food, manufacture of synthetic organic colours for food, analysis of synthetic food colours, synthetic dyes, aluminium lakes, inorganic pigments, the influence of colour on sensory, perception and food choices etc. This particular publication will guide to our food technologists, agriculturists and management of planning commission to tackle their problem efficiently. This book is very useful for new entrepreneurs, professionals, research institutions, libraries, for those who want to diversify in the field of food colours, flavours and additives technology.
Posted in:

Handbook of Indigenous Fermented Foods Second Edition Revised and Expanded

1995-11-14

A two stage fermentation of cassava . Nature 183 : 620-621 . Condon , S. 1987. Responses of lactic acid bacteria to oxygen . FEMS Microbiol . Rev. 46 : 269-280 . Cooke , R. D. , D. R. Twiddy , and P. J. A. Reilly . 1987.

Author: Keith Steinkraus

Publisher: CRC Press

ISBN: 0824793528

Category: Technology & Engineering

Page: 796

View: 311

Download →

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Posted in:

Routledge Handbook of African Literature

2019-03-13

Cassava Republic Blog, 16 July. www.cassavarepublic.biz/blogs/main/8319848-the-rebirth-of-publishing-in-nigeria. Bakare, Muhtar. 2006. 'Publishing Literature in Nigeria – Challenges and Opportunities'. African Studies Association of the ...

Author: Moradewun Adejunmobi

Publisher: Routledge

ISBN: 9781351859370

Category: Literary Criticism

Page: 462

View: 863

Download →

The turn of the twenty-first century has witnessed an expansion of critical approaches to African literature. The Routledge Handbook of African Literature is a one-stop publication bringing together studies of African literary texts that embody an array of newer approaches applied to a wide range of works. This includes frameworks derived from food studies, utopian studies, network theory, eco-criticism, and examinations of the human/animal interface alongside more familiar discussions of postcolonial politics. Every chapter is an original research essay written by a broad spectrum of scholars with expertise in the subject, providing an application of the most recent insights into analysis of particular topics or application of particular critical frameworks to one or more African literary works. The handbook will be a valuable interdisciplinary resource for scholars and students of African literature, African culture, postcolonial literature and literary analysis. Chapter 4 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 license. https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781138713864_oachapter4.pdf
Posted in:

Cassava

2018-01-17

Cassava: A basic energy source in the tropics. In: Howeler RH, editor. The Cassava Handbook: A Reference Manual Based on the Asian Regional Cassava Training Course. Thailand: Centro Internacional de Agricultura Tropical (CIAT); 2011. p.

Author: Viduranga Waisundara

Publisher: BoD – Books on Demand

ISBN: 9789535137405

Category: Science

Page: 318

View: 744

Download →

Cassava is a staple food for many nations owing to its resilience for growth under various climatic conditions. It is a good source of carbohydrates and is the third largest source of food carbohydrates in the tropics, after rice and maize. This book focuses on the morphological traits and nutritive properties of cassava and its production processes, postharvest techniques and diseases that affect the growth of the crop. Given its extensive usage and market value, it is one of the agricultural produces for which many biotechnological interventions have been applied for ascertaining food security. It is hoped that readers will gain knowledge on cassava as well as use some of the techniques mentioned herein for improvement of the production of the crop.
Posted in:

Agriculture Handbook

1949

The annual production , perhaps 25 million tons , places them second in importance to cassava . But yams are better food than cassava , and although they are usually thought to be more difficult to grow , under some conditions yams ...

Author: Franklin W. Martin

Publisher:

ISBN: MINN:30000010146201

Category: Agriculture

Page: 32

View: 588

Download →

Set includes revised editions of some issues.
Posted in: