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Item Details
Title:
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ACHIEVING SUSTAINABLE CULTIVATION OF RICE VOLUME 2
CULTIVATION, PEST AND DISEASE MANAGEMENT |
By: |
Takuji Sasaki (Editor), Charles Wilson, Nguyen Van Hung |
Format: |
Hardback |
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List price:
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£150.00 |
Our price: |
£142.50 |
Discount: |
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You save:
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£7.50 |
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ISBN 10: |
1786760282 |
ISBN 13: |
9781786760289 |
Availability: |
Usually dispatched within 1-3 weeks.
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rates
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Stock: |
Currently 0 available |
Publisher: |
BURLEIGH DODDS SCIENCE PUBLISHING LIMITED |
Pub. date: |
22 May, 2017 |
Series: |
Burleigh Dodds Series in Agricultural Science 4 |
Pages: |
438 |
Description: |
Volume 2 reviews ways of improving cultivation of rice, from planting to soil management, nutrition and irrigation as well as techniques such as integrated crop management. It also discusses key pests and diseases and methods for their control in making cultivation more productive and sustainable. |
Synopsis: |
Rice is one of the most important foods in the world. As the demand for rice continues to increase, there is an urgent need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of rice at each step in the value chain, from breeding to post-harvest storage. Volume 2 reviews research in improving cultivation in such areas as irrigation and nutrition as well as developments in disease and pest management.Achieving sustainable cultivation of rice Volume 2: Cultivation, pest and disease management will be a standard reference for rice scientists in universities, government and other research centres and companies involved in rice cultivation. It is accompanied by Volume 1 which reviews research in breeding, nutritional and other aspects of rice quality. |
Illustrations: |
Colour tables, photos and figures |
Publication: |
UK |
Imprint: |
Burleigh Dodds Science Publishing Limited |
Returns: |
Non-returnable |
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