Editors:
Provides comprehensive coverage of Indian spices from their history to present day technologies to future directions for these important and valued crops
Outlines the production and processing for Indian spices, including new technologies and production strategies
Offers insights into value addition for Indian spices, including molecular breeding, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites plus covers aspects leading to the contamination and misidentification of the spices
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Table of contents (17 chapters)
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Front Matter
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Back Matter
About this book
This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored.
Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.
Editors and Affiliations
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Department of Plantation, Spices, Medicinal and Aromatic Crops, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur, India
Amit Baran Sharangi
About the editor
Dr. Amit Sharangi is a Professor in the Faculty of Horticulture at Bidhan Chandra Krishi Viswavidyalaya (Agricultural University) in Mohanpur, India with more than 20 years of experience in teaching, research and extension.
Bibliographic Information
Book Title: Indian Spices
Book Subtitle: The Legacy, Production and Processing of India’s Treasured Export
Editors: Amit Baran Sharangi
DOI: https://doi.org/10.1007/978-3-319-75016-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG, part of Springer Nature 2018
Hardcover ISBN: 978-3-319-75015-6Published: 03 April 2018
Softcover ISBN: 978-3-030-09129-3Published: 14 December 2018
eBook ISBN: 978-3-319-75016-3Published: 21 March 2018
Edition Number: 1
Number of Pages: XIV, 461
Number of Illustrations: 4 b/w illustrations, 15 illustrations in colour
Topics: Food Science