Spices and Plantation Crops: Production, Processing and Postharvest Management

Contents: Preface. Introduction. 2. Exploring the World of Spices: Composition, Uses and Global Importance. 3. Major Spices and Plantation Crops. 4. Agronomic Practices. 5. Harvesting and Post-Harvest Management. 6. Processing and Value Addition. 7. Applications of Spices and Plantation Crops. 8. Market Dynamics and Trade. 9. Economic Importance. 10. Challenges and Future Prospects. 11. Case Studies and Success Stories. 12. Government Policies and Initiatives. 13. Sustainable Practices. 14. Advances in Bio-technology and Genetics. 15. Innovations in Cultivation and Processing. 16. Environmental Impacts and Mitigation. 17. Export Competitiveness and Branding. 18. Research and Future Directions. 19. Therapeutic and Food Applications of Spices. 20. Quick Tables on spices. Bibliography. Index.

Spices and Plantation Crops: Production, Processing and Postharvest Management offers a comprehensive journey from farm to fork, delving into the scientific principles behind spice cultivation, processing, and quality control. This essential guide explores modern drying, grinding, and extraction techniques, alongside the chemistry that defines flavour and aroma. It is an indispensable resource for food scientists, technologists, and industry professionals aiming to master spice quality and application.