Description
Book SynopsisAlthough the avocado has been cultivated and consumed for more than 9000 years in its native Latin America, world production and trade have only developed over the past few decades, and now exceed 3.5 million tonnes. The avocado is now widely traded between warmer and colder countries as a result of the global community becoming increasingly aware of its versatility and nutritional value. For the past decade, the global avocado industry has been going through a period of rapid technological change and innovation. The dietary value of 'the most nutritious of all fruit' is also receiving more attention.
Table of Contents1: Introduction 2: History, Distribution and Uses 3: Taxonomy and Botany 4: Genetics and Breeding 5: Ecology: Climate and Soils 6: Reproductive Biology 7: Ecophysiology 8: Cultivars and Rootstocks 9: Propagation 10: Biotechnology 11: Irrigation and Mineral Nutrition 12: Crop Management 13: Foliar, Fruit and Soilborne Diseases 14: Insect and Mite Pests 15: Harvesting, Packing, Postharvest Technology, Transport and Processing
