World Vegetables (2^nd Ed., Softcover reprint of the original 2nd ed. 1997)
Principles, Production, and Nutritive Values

Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers.
This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups.
New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.

Preface. Acknowledgments. Part 1: Introduction. World population, land area, and food situation. Origin, evolution, domestication, and imrovement of Vegetables. Vegetable classification. Importance of vegetables in human nutrition. Toxic substances and some folk and medicinal uses of vegetables. Part 2: Vegetable-Growing Principles. Environmental factors influencing vegetable growth in vegetables. Controlling climate for vegetable production in adverse climates and during off-seasons. Part 3: World Vegetables. Global view of vegetable usage. Part A: Vegetables consisting of starchy roots, tubers and fruits, white or Irish potato. Sweet potato. Cassava. Yams. Other Edible Aroids. Sweet Corn. Plantain, starchy bananas, breadfruit, and jackfruit. Part B: Vegetables consisting of succulent roots, bulbs, leaves, and fruits Alliums. Lettuce and other composite vegetables. Cole crops, other Brassica and crucifers vegetables. Carrot, celery and other vegetable umbels. Spinach, table beets, and other vegetable chenopods. Peas, beans, and other vegetable legumes. Tomatoes, Peppers, Eggplants, and other solanaceous vegetables. Cucumbers, melons, watermelons squashes, and Other Cucurbits. Other succulent vegetables. Aquatic vegetables. Edible mushrooms. Condiment herbs and spices. Appendixes. Glossary. Index.

This completely revised edition greatly expands and brings up to date the information from the first edition. The book presents aspects about vegetables from a world-wide perspective.