Handbook of Vegetable and Herb Diseases

Consumption of vegetables is an essential component of the human diet providing important sources of proteins, vitamins, micronutrients and fiber. The world’s population is expected to reach about 9.8 billion by 2050. At that time a food increase of 60% or more will be needed to meet the expected deficit. Diseases caused by a variety of pathogens in both pre- and postharvest production represent a major challenge to ensuring the quantity and quality of vegetables needed by the rapidly growing world population. The production and consumption of culinary herbs is steadily increasing and this economically important food sector also faces serious losses due to plant pathogens. Increasing interest exhibited by international and national organizations and the public in reducing/eliminating hazardous pesticides in food production including vegetables and herbs has led to an increase in land and resources devoted to organic farming.

     The objective of the Handbook of Vegetable and Herb Diseases is to provide the latest research-based information on the diagnosis and integrated management of diseases of these crops. We believe that following such an approach will help to minimize non-target effects of vegetable and herb production, and increase its sustainability.

Product Details:

Number of Illustrations: 10 b/w illustrations, 10 illustrations in colour