Production Management of Spices

Contents: Preface. 1. Introduction. 2. Black pepper. 3. Turmeric. 4. Ginger. 5. Garlic. 6. Coriander. 7. Cumin. 8. Black caraway. 9. Fennel. 10. Fenugreek. 11. Small cardamom. 12. Large cardamom. 13. Chilli. 14. Paprika. 15. Celery. 16. Mustard. 17. Ajwain. 18. Asafoetida. 19. Mint. 20. Saffron. 21. Vanilla. 22. Parsley. 23. Aniseed. 24. Leek. 25. Chive. 26. Dill/sowa. 27. Allspice. 28. Cinnamon. 29. Clove. 30. Nutmeg. 31. Kokam. 32. Curry leaf. 33. Tamarind. 34. Basil. 35. Bay leaf. 36. Caper. 37. Horse radish. 38. Marjoram. 39. Rosemary. 40. Sage. 41. Tarragon. 42. Hyssop. 43. Thyme. 44. Oregano. Some important medical terms. Appendix. Crop index.

"The book 'Production Management of Spices' contains basic information in a very concised form, easy to understand on importance, scope, problems, future strategies and production management on 43 spices viz., Black pepper, Turmeric, Ginger, Garlic, Coriander, Cumin, Black caraway, Fennel, Fenugreek, Small and Large cardamom, Chilli, Paprika, Celery, Mustard, Ajwain, Asafoetida, Mint, Saffron, Vanilla, Parsley, Aniseed, Leek, Chive, Dill/sowa, Allspice, Cinnamon, Clove, Nutmeg, Kokam, Curry leaf, Tamarind, Basil, Bay leaf, Caper, Horse radish, Marjoram, Rosemary, Sage, Tarragon, Hyssop, Thyme and Oregano. The book also contains some important medical terms, appendices followed by crop index.

The book will serve as basic guide to students of horticulture discipline, extension workers, university professors, scientists, spice growers and traders and those who are in need of information on production management and to those interested in adopting this venture as a way of life." (jacket)