Seed Spices

by Lal, Gopal et al

ISBN: 9789390371358
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 6995.00
Biblio : xii+188p

Author Profile

Dr. Gopal Lal did his M.Sc. (Horticulture) and Ph.D (Horticulture) from RAU, Bikaner. He worked in the capacity of Assistant Professor (RAU, Bikaner), Sr. Scientist (Hort.), ICAR-CAZRI, Jodhpur, Professor (PHT), CHF (CAU), Pasighat, Pr. Scientist (Hort.) and presently Director, ICAR- National Research Centre on Seed Spices, Ajmer. Nearly 25 technologies in fruit crops and 35 technologies in vegetables & seed spices on various aspects have been developed by him for the benefit of different stake holders. He has published 110 research papers, 130 popular articles, 50 book chapters, 20 bulletins/ manuals, 04 authored and 13 edited books. He has developed more than 20 value added products of fruits and vegetables and six patents have been filed at Indian Patent Office. Dr. S.S. Meena is presently working as a Principal Scientist (Hort.-Veg.Science) in ICAR-NRCSS, Ajmer (Raj.), India.He joined Agricultural Research Services of ICAR in 1999 as a Scientist (Hort.-Veg.Science).He is having 19 years research experience. As a researcher he developed 5 high yielding varieties of seed spice crops namely Ajmer Ajwain-93, Ajmer Nigella-20, Ajmer Fenugreek-3, 4 & 5. He has published 240 research papers in different International and National journals, proceedings of seminar, book chapters, 8 books, 14 bulletins, 12 Extension folders etc. Recipient of Best Scientist Award of NRCSS-2009, J.S. Pruthi Award-2010, Young Scientist Award-2015 and founder Chief Editor of IJSS, Ajmer during 2009-2012. He is Fellow of Indian Society of Seed Spices and currently Vice-President of ISSS, Ajmer, India. Dr. P. N. Dubey is presently working as a Senior Scientist (Agricultural Chemistry) in ICAR-NRCSS, Ajmer (Raj.), India. He joined Indian Council of Agricultural Research in 1989. He is having 29 years research experience. He has published 110 research papers in different International and National journals. He is Fellow of Indian Society of Seed Spices, Ajmer, India. Dr. Shiv Lal is presently Scientist (SS) at ICAR-NRCSS, Ajmer. Previously he has served at ICAR-Central Institute of Temperate Horticulture, Srinagar for 10 years. M.Sc. and Ph.D. in (Horticulture) from IARI, New Delhi. From the last 10 years he is actively engaged in various research activities related to crop improvement, production and post-harvest management. He is recipient of IARI Gold Medal, Dr. B.R. Barwale Young Researcher Award by HSI, New Delhi, Young Scientist Award, ICAR-NET, JRF and SRF and joined ICAR services in 2008. He has developed 4 varieties of walnut, apricot and sweet cherry. He has published more than 50 research papers and contributed 10 bulletins, 1 book, and 7 book chapters, besides 10 presentations in national and international conferences. Dr. M.D. Meena is presently working as Scientist at ICAR-National Research Centre on Sees Spices, Ajmer. He is having 8 years research experience. He has published more than 25 research papers in national and international journals of repute, proceedings of seminars, bulletins, etc. He has received ICAR- JRF for post-graduation and ICAR-SRF for perusing Ph.D.

About The Book

This book of “Seed Spices” is the concise compilation of scientific information in a bridged form on seed spices production technologies. The book has been divided in to fourteen chapters covering all the cultivation aspects of major and minor seed spices. The efforts have been made to incorporate latest production, protection and postharvest technologies of seed spices developed and generated at ICAR-NRCSS, Ajmer and other research and development organization working under the umbrella of AICRP on spices. It is hoped that the book will be of interest and benefit the researchers, students, development workers, teachers, policy makers, and all interested in seed spices.

Table of Contents

Foreword v Preface vii 1. Introduction 1 2. Ajwain (Trachyspermum ammi L.) 23 3. Anise (Pimpinella anisum) 35 3. Caraway (Carum carvi L.) 47 4. Celery (Apium graveolens L.) 53 5. Coriander (Coriandrum sativum L.) 61 6. Cumin (Cuminum cyminum L.) 79 7. Dill (Sowa) (Anethum graveolens L.) 101 8. Fennel (Foeniculum vulgare Mill) 113 9. Fenugreek (Trigonella foenum-graecum L.) 127 10. Nigella (Nigella sativa L.) 141 11. Chilli 153 12. Garlic (Allium sativum L.) 163 13. Onion (Allium cepa L.) 171 14. Turmeric (Curcuma longa L.) 179 Index 185