Vegetable Technology Book from C.H.I.P.S.

World Vegetables
Principles, Production and Nutritive Values
Second edition
edited by Vincent Rubatzky

This wide-ranging, comprehensive reference examines the many different aspects of vegetables from an international perspective.

Much of the material covered in the book focuses on the major and minor vegetables, their:

  • origin
  • taxonomy
  • botany
  • physiology
  • production
  • post harvest handling
  • 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 and key 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
  • Update of current information about world vegetables
  • Expansive coverage of vegetables with an international viewpoint
  • Specific experience and authority of internationally recognized contributors
  • Valuable reference source
  • Well organized volume, with illustrations, photographs and tables throughout


Part 1

  • Vegetables and the World's Food Supply
  • Origin and Evolution of Vegetables
  • Vegetable Classification
  • Importance of Vegetables for Human Nutrition
  • Toxic Substances and Some Folk and Medicinal Uses of Vegetables

Part 2

  • Vegetable Growing Principles
  • Environmental Factors Influencing Vegetable Growth
  • Climate Control for Vegetable Production During Off-Seasons and During Adverse Conditions

Part 3

  • World Vegetables
  • A Global View of Vegetable Usage

Part A

  • Vegetables Consisting of Starchy Roots, Tubers and Fruits
  • White or Irish Potato
  • Sweet Potato
  • Cassava
  • Yam
  • Taro, Tannia, and Other Edible Aroids
  • Additional Underground Starchy Vegetables
  • Sweet Corn
  • Plantain, Starchy Bananas, Breadfruit, and Jackfruit

Part B

  • Vegetables Consisting of Succulent Roots, Bulbs, Leaves, and Fruits Onions and Other Alliums
  • Lettuce and other Composite Vegetables
  • Cole Crops and other Crucifers
  • Carrot, Celery and other Vegetable Apiaceae
  • Beans, other Vegetable Legumes
  • Tomatoe, Pepper, Eggplant and Additional Solanaceous Vegetables
  • Melons, Cucumbers, Squashes, and Other Cucurbit Species
  • Spinach, Beet, and Other Vegetable Chenopodiaceae Additional Succulent Vegetables
  • Mushrooms
  • Aquatic Vegetables
  • Herbs and Spices


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World Vegetables
Principles, Production and Nutritive Values
Second Edition
edited by Vincent E. Rubatzky

704 pages • $238.00 + shipping
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