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Improving lives by solving problems in agriculture and the environment

Vegetable Production and Practices

Vegetable Production and Practices

By G E Welbaum, Virginia Tech University, USA

January 2015 / Hardback / 486 Pages / 9781780645346 £89.99 / €117.00 / $170.95
With 10% online discount: £80.99 / €105.30 / $153.86
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January 2015 / Paperback / 486 Pages / 9781845938024 £45.00 / €60.00 / $85.00
With 10% online discount: £40.50 / €54.00 / $76.50
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Main Description

Successful vegetable production in a modern competitive market requires an understanding of many more factors than the biology of crops and the production techniques involved. This major new textbook brings the science and practice of vegetable production right up to date by addressing modern culture techniques and the recent challenges of consumer demand facing producers today. It introduces vegetable production from the perspective of producing high quality produce that satisfies the needs of the modern consumer. Beginning with the basics of how vegetables are grown using high and low input methods, including organic and sustainable production techniques, the book goes on to introduce and discuss many topics covered less comprehensively in older texts, including Good Agricultural Practices to improve quality, reduce biological contamination and secure food safety; water management; cropping systems; plasticulture; protected culture and mineral nutrition. Vegetable Production and Practices also introduces the use of molecular biology for genetic improvement of crops.
Issues specific to individual vegetable crops are addressed by family, including their diseases, harvesting, quality attributes and other issues of increasing importance to consumers, including the role of vegetables in human health.
Professor Gregory E. Welbaum has a long history of teaching successful courses in horticulture at Virginia Tech and other universities in the US and worldwide. Vegetable Production Practices has been specifically designed to accompany courses in vegetable crop production, so is ideally suited to inspire students in crop and horticultural sciences, as well as provide a useful reference for experienced practitioners.

  • 1: Vegetable History, Nomenclature, and Classification
  • 2: Tillage and Cropping Systems
  • 3: Vegetable Seeds and Crop Establishment
  • 4: Fertilization and Mineral Nutrition Requirements for Growing Vegetables
  • 5: Irrigation of Vegetable Crops
  • 6: Mulches
  • 7: Protected Culture
  • 8: Organic and Sustainable Vegetable Production
  • 9: Vegetable Safety
  • 10: Family Cucurbitaceae
  • 11: Family Solanaceae
  • 12: Family Asteraceae
  • 13: Family Poaceae
  • 14: Family Amaryllidaceae, Subfamily Allioideae
  • 15: Family Convolvulaceae
  • 16: Family Brassicaceae
  • 17: Family Amaranthaceae, Subfamily Chenopodiaceae
  • 18: Family Asparagaceae
  • 19: Family Polygonaceae
  • 20: Family Fabaceae
  • 21: Family Apiaceae
  • 22: Family Agaricaceae
"In this thoughtfully arranged, thoroughly referenced textbook, Welbaum (Virginia Tech) provides a comprehensive overview of vegetable production systems, from field production to protected culture and hydroponics. In the crop-specific chapters (which are organized by plant family) that comprise the majority of the text, the author not only provides cultural information but also discusses crop origins and botany, nutritional values, and global economic importance of both major and minor crops. In addition to examining production topics, including tillage and cropping systems, stand establishment, and nutrition, Welbaum provides engaging discussion of organic and conventional crop production systems and vegetable safety issues, such as pesticide residues and microbial contamination. Online supplementary content is unfortunately limited to color versions of all figures from the text. This is an excellent resource.
--R. M. Warner, Michigan State University

Summing Up: Highly recommended. Lower- and upper-division undergraduates, technical students, professionals."