Description
Book SynopsisSoybeans are one of the most widely-grown crops in the world. As the world’s main source of vegetable protein, they have a wide range of food and non-food uses. Current yields need to increase significantly to meet growing demand but in a way that reduces input use, does not damage the environment and is resilient to climate change. This collection reviews the wealth of research addressing this challenge.
Volume 2 reviews advances in understanding and managing the range of diseases and pests that continue to cause significant crop losses. Part 1 discusses fungal, viral and bacterial diseases as well as developments in disease-resistant varieties, integrated pest and weed management. Part 2 summaries research on developing the food and non-food uses of soybean, from improving nutritional properties to uses in animal feed.
With its distinguished editor and international team of authors, this will be a standard reference for soybean scientists, growers, government and non-government agencies supporting soybean cultivation. It is accompanied by a companion volume that reviews advances in breeding and cultivation techniques.
Table of ContentsP
art 1 Diseases, pests and weeds1.Oomycete and fungal pathogens of soybean:
Anne E. Dorrance, The Ohio State University, USA;
2.Bacterial and viral diseases affecting soybean production:
Glen L. Hartman, USDA-ARS and University of Illinois, USA;
3.Nematode pathogens of soybean:
T. L. Niblack and H. D. Lopez-Nicora, The Ohio State University, USA;
4.Key factors limiting sustainable insect pest management in soybeans:
M. E. O'Neal, Iowa State University, USA and R. Cox, EarthEmpower Consulting and Investment, Mexico;
5.Advances in disease-resistant varieties of soybean:
David R. Walker, USDA-ARS, USA;
6.Advances in pest-resistant varieties of soybean:
Shichen Zhang and Dechun Wang, Michigan State University, USA;
7.Integrated weed management in soybean cultivation:
Bob Hartzler, Iowa State University, USA;
Part 2 Food and other uses8.Nutritional, nutraceutical and functional properties of soybeans:
Suzanne Hendrich, Iowa State University, USA;
9.Improving the nutritional value of soybean:
Istvan Rajcan and Jocelyne Letarte, University of Guelph, Canada;
10.Allergens in soybean:
Eliot M. Herman, University of Arizona, USA;
11.Nutritional considerations for soybean meal use in poultry diets:
Justin Fowler, University of Georgia, USA;
