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CONTENTS |
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DESCRIPTION |
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| The book 'Production Management of Spices' contain basic information in a very concised form, easy to understand on importance, scope, problems, future strategic and production management on 43 species viz., black pepper, turmeric, ginger, garlic coriander, cumin, black caraway, fennel, fenugreek, small and large cardamum, chilli and paprika, celery, mustard ajwain, asafoitida, 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; |
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