Wheat Breeding PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Wheat Breeding PDF full book. Access full book title Wheat Breeding by F. Lupton. Download full books in PDF and EPUB format.
Author: F. Lupton
Publisher: Springer
ISBN: 940093131X
Category : Science
Languages : kk
Pages : 575
Get Book
Book Description
Author: F. Lupton
Publisher: Springer
ISBN: 940093131X
Category : Science
Languages : kk
Pages : 575
Get Book
Book Description
Author: Alain P. Bonjean
Publisher: Intercept Limited
ISBN: 9781898298724
Category : Nature
Languages : en
Pages : 1131
Get Book
Book Description
This work is a comprehensive history of wheat across all its main areas of production. New techniques such as in vitro culture now enable the development of a greater level of understanding of the genetics of wheat.
Author: Noel Kingsbury
Publisher: University of Chicago Press
ISBN: 0226437132
Category : Gardening
Languages : en
Pages : 510
Get Book
Book Description
"Noel Kingsbury reveals that even those imaginary perfect foods are themselves far from anything that could properly be called natural, rather, they represent the end of a millennia-long history of selective breeding and hybridization. Starting his story at the birth of agriculture, Kingsbury traces the history of human attempts to make plants more reliable, productive, and nutritiousa story that owes as much to accident and error as to innovation and experiment. Drawing on historical and scientific accounts, as well as a rich trove of anecdotes, Kingsbury shows how scientists, amateur breeders, and countless anonymous farmers and gardeners slowly caused the evolutionary pressures of nature to be supplanted by those of human needs and thus led us from sparse wild grasses to succulent corn cobs, and from mealy, white wild carrots to the juicy vegetables we enjoy today. At the same time, Kingsbury reminds us that contemporary controversies over the Green Revolution and genetically modified crops are not new, plant breeding has always had a political dimension."--Publisher's description.
Author: Bob Belderok
Publisher: Springer Science & Business Media
ISBN: 9780792363835
Category : Cooking
Languages : en
Pages : 442
Get Book
Book Description
Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.
Author: J. Hill
Publisher: Springer Science & Business Media
ISBN: 9401158304
Category : Science
Languages : en
Pages : 286
Get Book
Book Description
Latest figures suggest that approximately 20% of the world's population of six billion is malnourished because of food shortages and inadequate distrib ution systems. To make matters worse, it is estimated that some 75 billion metric tons of soil are removed annually from the land by wind and soil ero sion, much of it from agricultural land, which is thereby rendered unsuitable for agricultural purposes. Moreover, out of a total land area under cultivation 9 6 of approximately 1. 5 x 10 ha, some 12 x 10 ha of arable land are destroyed and abandoned worldwide each year because of unsustainable agricultural practices. Add to this the fact that the world population is increasing at the rate of a quarter of a million per day, and the enormity of the task ahead becomes apparent. To quote the eminent wheat breeder E. R. Sears, It seems clear that plant geneticists can look forward to an expanded role in the 21st century, particularly in relation to plant improvement. The suc cess of these efforts may go a long way towards determining whether the world's increasing billions of humans will be adequately fed. Food for an ever-increasing population will have to be produced not only from an ever-diminishing, but from what will become an ever-deteriorating land resource unless justifiable environmental concerns are taken into account.
Author: Frank Ordon
Publisher:
ISBN: 9781786762467
Category : Grain
Languages : en
Pages :
Get Book
Book Description
Author: Conxita Royo
Publisher: CRC Press
ISBN: 1482277883
Category : Science
Languages : en
Pages : 571
Get Book
Book Description
Is your knowledge about this important grain crop up to date? This comprehensive two-volume resource reviews the latest advances in scientific and technical knowledge for durum wheat breeding. With a scope of coverage that includes genetics and molecular biology, plant and crop physiology, and breeding strategies and methodology, Dur
Author: Nusret Zencirci
Publisher: Springer Nature
ISBN: 9819994780
Category :
Languages : en
Pages : 783
Get Book
Book Description
Author: Sanjaya Rajaram
Publisher: CIMMYT
ISBN: 9789686923384
Category : Wheat
Languages : en
Pages : 172
Get Book
Book Description
Author: Z. H. He
Publisher: CIMMYT
ISBN: 970648079X
Category : Wheat
Languages : en
Pages : 99
Get Book
Book Description
Wheat and wheat breeding in China: an overview; The north China winter wheat zone; The huang huai facultative wheat zone; The middle and lower yangtze valley autumn-sown spring wheat zone; The southwestern autumn-sown spring wheat zone; The south China autumn-sown spring wheat zone; The northeastern spring-sown spring wheat zone; The northern spring-sown spring wheat zone; The northwestern spring wheat zone; The Qinghai-Tibet spring and winter wheat zone; The xinjiang winter and spring wheat zone.
