LEADER 05269nam 2200649 a 450 001 9910830752603321 005 20230721030254.0 010 $a1-281-00229-1 010 $a9786611002299 010 $a0-470-16872-2 010 $a0-470-16871-4 035 $a(CKB)1000000000376157 035 $a(EBL)315163 035 $a(OCoLC)630529358 035 $a(SSID)ssj0000313655 035 $a(PQKBManifestationID)11264427 035 $a(PQKBTitleCode)TC0000313655 035 $a(PQKBWorkID)10358572 035 $a(PQKB)10343821 035 $a(MiAaPQ)EBC315163 035 $a(EXLCZ)991000000000376157 100 $a20070119d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aWorld food$b[electronic resource] $eproduction and use /$fAlfred R. Conklin, Jr., Thomas Stilwell 210 $aHoboken, N.J. $cWiley-Interscience$dc2007 215 $a1 online resource (461 p.) 300 $aDescription based upon print version of record. 311 $a0-470-04382-2 320 $aIncludes bibliographical references and index. 327 $aWORLD FOOD; CONTENTS; PREFACE; 1 REPRESENTATIVE FARMS FROM AROUND THE WORLD; 1.1 The Face of Subsistence Farming in the Philippines: Donio; 1.2 The Face of an Ecuadorian Family Farm: Ai?da and Octavio; 1.3 The Face of a Large Commercial Farm in the United States: Steve; 1.4 Conclusion: A Concise Comparison; Questions; References; 2 HUMAN NUTRITION; 2.1 Meals of Farmers; 2.2 Introduction; 2.3 Energy; 2.4 Protein and Amino Acids; 2.5 Carbohydrates; 2.6 Fats, Oils, and Lipids; 2.7 Fiber; 2.8 Vitamins; 2.9 Minerals; 2.10 How the Body Uses Nutrients; 2.11 Diets of the Three Farmers 327 $a2.12 ConclusionsQuestions; Bibliography; 3 GRAIN CROPS; 3.1 Food Grains on the Three Farms; 3.2 Maize and Sorghum Production; 3.3 Wheat and Barley Production; 3.4 Rice Production; 3.5 Soybean Production; 3.6 Other Grains; 3.7 Nutrient Content of Crops; 3.8 Conclusions; Questions; References; Bibliography; 4 VEGETABLES; 4.1 Vegetable Production in Each Farming System; 4.2 Types of Vegetables and their Uses; 4.3 Importance of Vegetables in World Trade; 4.4 History; 4.5 Cultivation; 4.6 Protection; 4.7 Leafy Vegetables; 4.8 Immature Seeds as Vegetables; 4.9 Melons, Squash, and Cucumber 327 $a4.10 Petiole and Stem Vegetables4.11 Root Vegetables; 4.12 Other Vegetables; 4.13 Transport and Storage of Vegetables; 4.14 Conclusions; Questions; References; Bibliography; 5 ROOT CROPS; 5.1 Root Crops on the Three Farms; 5.2 Introduction; 5.3 Root Crops; 5.4 Botanical Descriptions; 5.5 Tubers; 5.6 Cassava: Modified Roots; 5.7 Taro: Corm; 5.8 Other Common Root Crops; 5.9 Genetically Modified Root Crops; 5.10 Nutritional Values of Carbohydrate-Rich Root Crops; 5.11 Preparation and Consumption; 5.12 Conclusions; Questions; Bibliography; 6 FRUITS, BERRIES, AND NUTS 327 $a6.1 Fruit, Berry, and Nut Production on the Three Farms6.2 Introduction; 6.3 Tree Fruits; 6.4 Tropical Fruits; 6.5 Subtropical Fruits; 6.6 Temperate Fruits; 6.7 Berries; 6.8 Nuts; 6.9 Coconut; 6.10 Other Uses of Fruit and Nut Trees; 6.11 Peanuts; 6.12 Conclusions; Questions; Bibliography; References; 7 FARM ANIMALS AND FISH; 7.1 Animals on the Three Farms; 7.2 Importance in World Agriculture; 7.3 Animal Production Systems; 7.4 Chicken, Duck, and Goose Production; 7.5 Cattle and Buffalo Production; 7.6 Sheep and Goat Production; 7.7 Swine Production; 7.8 Aquaculture; 7.9 Other Farm Animals 327 $a7.10 Nutrition7.11 Conclusions; Questions; References; Bibliography; 8 CLIMATE AND FOOD PRODUCTION; 8.1 Climate at the Three Farms; 8.2 Climatic Zones of the Three Farms; 8.3 Classification of Climatic Zones; 8.4 Crop Production and Climate; 8.5 Precipitation Patterns and Crop Production; 8.6 Day Length; 8.7 Length of Growing Season; 8.8 Growing Degree Days; 8.9 Humidity; 8.10 Adverse Weather Conditions; 8.11 Climate Change and Possible Effects on Food Production; 8.12 Conclusions; Questions; References; Bibliography; 9 SOILS AND WATER; 9.1 Soil on the Three Farms; 9.2 Introduction 327 $a9.3 Available Land 330 $aA comprehensive look at food production and consumption worldwide This global overview of agriculture discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation. Beginning with a detailed description of representative farms in different climates, World Food: Production and Use:Describes how and where food is produced and who produces itCompares and contrasts different farming systems and describes how local culture and environment influence food producti 606 $aFood supply$vTextbooks 606 $aAgriculture$vTextbooks 606 $aNutrition$vTextbooks 615 0$aFood supply 615 0$aAgriculture 615 0$aNutrition 676 $a338.1 676 $a338.19 700 $aConklin$b Alfred Russel$f1941-$0445104 701 $aStilwell$b Thomas C$01689863 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830752603321 996 $aWorld food$94065238 997 $aUNINA