by P. N. Ravindran,
K. Nirmal-Babu

Features of Cinnamon and Cassia

• Provides extensive references to guide the reader to more detailed information
• Covers authoritatively the end uses of ginger both as a versatile spice and as a medicinal plant of great significance
• Discusses the role of ginger as an important export crop in many producing countries

Ginger: The Genus Zingiber is the first comprehensive volume on ginger. Valued as a spice and medicinal plant from ancient times both in India and China, ginger is now used universally as a versatile spice and in traditional medicine as well as in modern medicine.

This book covers all aspects of ginger, including botany, crop improvement, chemistry, biotechnology, production technology in the major producing countries, diseases, pests, and harvesting. It also explores processing, products, economics and marketing, pharmacology, medicinal applications, and uses as a spice and flavoring.

Experts in the areas of genetic resources, botany, crop improvement, and biotechnology of ginger give an in-depth analysis of these key aspects, and each chapter concludes with an extensive bibliography.

Contents

• Botany and Crop Improvement of Ginger
• Chemistry of Ginger
• Tissue Culture and Biotechnology of Ginger
• Ginger Production in India and Other South Asian Countries
• Ginger Production in South East Asia
• Ginger Production in Africa and Pacific Ocean Islands
• Diseases of Ginger
• Bacterial Diseases of Ginger and their Control
• Insect Pests of Ginger
• Post Harvest and Industrial Processing of Ginger
• Production, Marketing and Economics of Ginger
• Pharmacology of Ginger
• Medicinal Properties and Uses of Ginger
• Ginger as Spice and Flavourant
• Yield Gaps Constraints in Ginger
• Other Economically Important Zingiber Species

Index

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