Agronomy and Economy of Black Pepper and Cardamom, 1st Edition

Key Features

• Discusses the two major spices of great economic value to the developing world
• The author is an eminent scientist who has won numerous awards for his work in this area

Description

Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine.

This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses.

Agronomy and Economy of Black Pepper and Cardamom, 1st Edition

1. The Agronomy and Economy of Black Pepper (Piper nigrum L.) - The "King of Spices"

1. Introduction
2. The Pepper Plant - Its Botany and Chemistry
3. Pepper Agronomy
4. The Role of "The Nutrient Buffer Power Concept" in Pepper Nutrition
5. Establishing a Pepper Plantation
6. Pepper Pests and Their Control
7. The Processing of Black Pepper on Farm
8. An Account of Indonesian Pepper Processing
9. Industrial Processing of Black Pepper
10. The Future of Global Pepper Economy
11. Pepper Economy in India
12. Pepper Pharmacopoeia
13. Consumer Products of Black Pepper
14. Value Addition in Pepper
15. Conclusions and a Peep Into Pepper’s Future

1. The Agronomy and Economy of Cardamom (Elettaria cardamom M.): The "Queen of Spices"

1. Introduction
2. Cardamom Botany
3. Cardamom Chemistry
4. The Agronomy of Cardamom
5. The Role of "The Nutrient Buffer Power Concept" in Cardamom Nutrition
6. Cardamom Pathology
7. Cardamom Entomology
8. Harvesting and Processing of Cardamom
9. Industrial Processing of Cardamom and Cardamom Products
10. The Economy of Cardamom Production
11. Pharmacological Properties of Cardamom
12. A Peep into the Future of Cardamom
13. Large Cardamom (Amomum subulatum Roxb.)
14. False Cardamom
15. Specification for Cardamom