{"title":"Agriculture","description":"\u003cp\u003eBooks on Agriculture\u003c\/p\u003e","products":[{"product_id":"agricultural-water-pollution-and-management","title":"Agricultural Water Pollution And Management","description":"\u003cp\u003eAgriculture is an essential activity to sustain ourselves. However, it comes with environmental issues such as waterlogging, desertification, salinization, erosion, etc., that affect irrigated areas. As well as the problem of downstream degradation of water quality by salts, agrochemicals and toxic leachates. This contributes to water pollution, further harming our environment. Agricultural pollution can directly as well as indirectly affect our health and well-being, making it an important area of study, so as to find proper solutions for long-term sustainable care of the environment as well as of ourselves. This book is beneficial for anyone in the field of agriculture.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453346251030,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Agricultural-Water-Pollution-and-Management.jpg?v=1781933769"},{"product_id":"air-pollution-and-its-impacts-on-plant-growth","title":"Air Pollution and It's Impacts on Plant Growth","description":"\u003cp\u003ePrimary air pollutants like carbon monoxide from car exhausts and sulphur dioxide from burning fossil fuels contribute mainly to air pollution in India. Governments have adopted regulatory and other policy measures to minimize negative effects and ensure that environmental quality standards are achieved. Chemicals such as sulphur dioxide, ozone, fluorides and peroxyacyl nitrate damage the leaves of plants leading to the death of the entire plant. Other chemicals have similar effects. This book explores the detrimental effects of air pollution on plants and their growth. It describes the structure of plant cells, the function of different kinds of cells, and how plants reproduce. This valuable book will be an essential addition to any plant-science student's and professional's bookshelf.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347168534,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Air-Pollution-and-its-Impacts-on-Plant-Growth.jpg?v=1781933852"},{"product_id":"biofuel-crops-and-renewable-energy","title":"Biofuel Crops And Renewable Energy","description":"\u003cp\u003eBiofuels are produced from living organisms and made from biomass conversion; thermal, chemical or biochemical. This produces fuel in solid, liquid, or gas form. Corn and sugarcane are used for ethanol, sugar\/starch crops, sugar beet, sweet sorghum. Cellulosic crops are also gaining attention, such as switchgrass, miscanthus, corn stover, poplar, and grass. Soy bean in the US and rapeseed in Europe are the primary feedstock for biodiesel, palm oil in Malaysia, mustard, camelina, and jatropha are considered promising. Crop wastes and residues can be converted to ethanol, biodiesel, and methane gas too. Renewable energy is energy that comes from resources which replenish naturally on a human timescale; sunlight, wind, rain, tides, waves and geothermal heat. This book will contribute to the study of energy, climate change and climate economics. It will prove essential reading for professionals in the fields of natural resources, climate change and energy. Students in environmental science faculties, economics departments, business schools and engineering schools will also find this important and enriching.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347496214,"sku":null,"price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Biofuel-Crops-and-Renewable-Energy.jpg?v=1781933904"},{"product_id":"biotechnology-and-biology-of-plants","title":"Biotechnology And Biology Of Plants","description":"\u003cp\u003ePlant biotechnology is the art, science and application of knowledge obtained from studying of life sciences. This is done in order to create technological improvements and change the genetics of plants so as to produce desired characteristics in plant species. These include picking plants with desirable characteristics for propagation, to more advanced techniques implemented at a molecular level.\n\n\\n\n\\nBotany as a study has developed beyond study of how and why plants survive. Technological advancement has evolved the field into the study of how plants are used in biotechnology; their significance in the ecosystems and how they can continue to provide food, medicines, and fuel to a constantly increasing global population. This book will help students, teachers and research workers in the field of plant biotechnology, physiology, agriculture, and plant science.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347823894,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Biotechnology-and-Biology-of-Plants.jpg?v=1781933925"},{"product_id":"breeding-and-crop-production","title":"Breeding And Crop Production","description":"\u003cp\u003ePlant breeding involves a broad range of activities. There are initial steps like pre-breeding, leading to the development of an improved germplasm. These can used either for further breeding at other venues, for screening in national or other programmes, or for direct use. Plant breeding involves primarily tissue culture techniques; such as an elimination of virus, micro propagation regeneration from explants, protoplast fusion, and so on. Others involve molecular biology. Two major areas of plant molecular breeding are analysis of the nucleic acids or proteins in plants or pathogens, and production of transgenic plants. Management and retrieval of this data obtained from nucleic acid or protein analysis, also known as bioinformatics, is another area of significance. Oilseed crops can be considered to be the backbone of agricultural economy of India. The important oilseed crops grown in this country are groundnut, rapeseed and mustard, sesame, linseed, safflower, castor, sunflower and niger. India is the leading producer of rapeseed and mustard in the world. These seeds have multiple uses. The chief states producing them are Uttar Pradesh, Punjab, Haryana, Assam, Bihar, Madhya Pradesh, Rajasthan, West Bengal and Orissa. This book deals with ground-breaking methods for breeding new varieties of major crops with resistance to environmental stresses, that otherwise limit crop production worldwide.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347856662,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Breeding-and-Crop-Production.jpg?v=1781933954"},{"product_id":"climate-change-and-food-production-challenges","title":"Climate Change And Food Production Challenges","description":"\u003cp\u003eClimate change and food production are global and interrelated processes. Global warming is projected to have substantial impacts on conditions affecting agriculture; such as temperature, carbon dioxide, glacial run-off, precipitation and the interaction of these elements. These conditions determine the carrying capacity of the biosphere to produce enough food for its human population and domesticated animals. The overall effect of climate change on food production depends on the balance of these effects. In spite of technological advances, like improved varieties, genetically modified organisms, and irrigation systems, weather is still a key factor in agricultural productivity. Other factors are soil properties and natural communities. This book analyses the challenges faced by the agricultural sector; including the direct impacts of climate change on food production. This is an invaluable resource for anyone interested in exploring the impacts of climate change in one of the most important sectors of the world economy.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347954966,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Climate-Change-and-Food-Production-Challenges.jpg?v=1781933972"},{"product_id":"crop-disease-management-principles-and-practices","title":"Crop Disease Management: Principles And Practices","description":"\u003cp\u003ePractices that reduce the initial levels of inoculums; substances used for inoculation, depend on selecting appropriate planting materials, destruction of crop residues, elimination of living plants that carry pathogens, and crop rotation. Selection of appropriate planting material can involve planting one or multiple resistant cultivars, using certified seed and ensuring that disease is not spread on any of the equipment.\n\\nBurying crop residues can destroy some pathogens, when ploughed deeply enough, but some pathogens can survive, and benefit from this process. Burning crop debris is a successful method of destroying many pathogens, especially with an intense fire. This causes loss of nutrients, smoke pollutions, increased soil erosion and addition to the greenhouse effect, though. Removing alternate hosts and weeds can delay an outbreak, but often inoculums find its way to crop plants via wind or another factors. Crop rotation refers to the successive planting of different crops in the same area, sometimes leaving a piece of land fallow. The rate of disease spread can be reduced by the spacing of plants, humidity, moisture levels, and exposure to sunlight. Tillage practices have indirect effects on the spread of plant pathogens, although, some forms of inoculums can be spread extensively during tillage. Sowing practices, such as changing time, depth and direction of sowing, and changing the density of the crop can protect plants from pathogens. This book is a useful, updated and concise, in this subject.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453347987734,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Crop-Disease-Management-Principles-and-Practices.jpg?v=1781933987"},{"product_id":"dairy-chemistry-and-animal-nutrition","title":"Dairy Chemistry And Animal Nutrition","description":"\u003cp\u003eDairy cattle are cattle cows bred for their ability to produce large quantities of milk. This milk is used to make dairy products. Dairy cows generally are of the species Boos Taurus. The contemporary bovine industry is more specialized, and most dairy cattle have been bred specifically to produce large volumes of milk. Dairy cows may be found either in herds on dairy farms where dairy farmers own, manage, care for, and collect their milk, or on commercial farms. Herd sizes vary in different places depending on landholding, culture and social structure. Animal nutrition focuses on the dietary requirements of domesticated animals; especially those in agriculture and food production. The seven major classes of nutrients are carbohydrates, fats, fibre, minerals, protein, vitamin, and water. These nutrients can be categorized as either macronutrients or micronutrients. Poor health can be caused by a lack of required nutrients or, in extreme cases even excess of a required nutrient. This book provides a collection of reviews of the almost all active areas of research in biochemistry, medicine and related fields of biological sciences and is recommended for students, researchers and dairy farmers, amongst others.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348118806,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Dairy-Chemistry-and-Animal-Nutrition.jpg?v=1781934004"},{"product_id":"dietary-food-products-technology","title":"Dietary Food Products Technology","description":"\u003cp\u003eFood technology involves application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Food processing is the treatment of food substances by changing their properties to preserve it, improve its quality or make it more useful, functionally. Product development is the creation of new flavours, colours or varieties of existing products or completely new products. Quality assurance and quality control include the process of correct manufacturing of products, testing of ingredients and finished products and ensuring they are safe and up to the mark; quality-wise. Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk, for nutrition or pleasure. Items considered as food may be sourced from plants, animals or from fungus or fermented products like alcohol. In the 1970s, saving labour by mechanization was always assumed to be a bad thing, though it also meant more leisure for the farmer. Over time, mechanization helped the farmer improve their income. This book presents the manufacture of food as a series of processes facilitated by clear physical, chemical, and bacteriological principles. It is a must-read for anyone interested the culinary world or health sciences.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348151574,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Dietary-Food-Products-Technology.jpg?v=1781934023"},{"product_id":"farm-machinery-and-power","title":"Farm Machinery and Power","description":"\u003cp\u003eFarm machinery, mechanical devices, including tractors and implements, are used in farming to save labour. Farm machines include simple hand held implements used since prehistoric times, to the complex harvesters of modern mechanized agriculture. For crop production they include handling of residues from previous crops primary and secondary tillage of the soil; fertilizer distribution and application seeding, planting, and transplanting cultivation pest control harvesting transportation; storage, premarketing processing, drainage irrigation and erosion control, and water conservation. Today, the Indian farm machinery industries meet the bulk of the requirement of mechanization inputs and also export. In addition to embodied energy in inputs such as fertilizer, energy requirements for agriculture and industry can be divided between demands for shaft power and demands for process heat. Firewood and charcoal can be used to meet these requirements, but there are other suitable sources too. This book provides all the relevant information in the field of farm machinery with focus on the basic principle of working systems and devices. This is a good reference book for agriculture and agricultural engineering students. As well as a comprehensive book for practicing engineers specializing in field of farm mechanization.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348184342,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Farm-Machinery-and-Power.jpg?v=1781934039"},{"product_id":"food-borne-diseases","title":"Food Borne Diseases","description":"\u003cp\u003eFood borne illness\/ food borne disease and or food poisoning, is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Food borne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. Regular hand-washing is one of the most effective defences against the spread of food borne illness. The action of monitoring food to ensure that it will not cause food borne illness is known as food safety.\n\n\\n\n\\nFood borne disease can also be caused by a large variety of toxins that affect the environment or by chemicals. Food borne illness can also be caused by pesticides or medicines in food and naturally toxic substances like poisonous mushrooms. There are more than 250 known food borne diseases. They can be caused by bacteria, viruses, or parasites. Natural and manufactured chemicals in food products also can make people sick. Some diseases are caused by toxins from the disease-causing microbe, others by the human body's reactions to that particular microbe, itself. This book will serve as a valuable reference for public health officers, microbiologists, environmental biologists, consultants in communicable disease control and microbiology students.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348217110,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Food-Borne-Diseases.jpg?v=1781934052"},{"product_id":"food-microbiology-and-public-health-hazards","title":"Food Microbiology and Public Health Hazards","description":"\u003cp\u003eFood microbiology unites the disciplines of microbiology and food technology, facilitating advances in providing safer food for the world. Developments in food technologies and consumer demand for foods that are minimally processed, organic, have low levels of additives, or extended shelf-life create challenges to ensuring food safety. Food microbiologists investigate all aspects of the existence, survival and behaviour of microorganisms in order to better understand their impact on the safety and stability of our food system. An important issue that leads to food contamination is food storage temperature. The preparation of food long before its consumption, storage at ambient temperature, inadequate cooling and reheating, contaminated processed food, and undercooking are identified as the main reasons that contribute to food poisoning outbreaks. Food spoilage is a disagreeable change or departure from the food's normal state can be detected with the senses of smell, taste, touch, or vision. Changes that occur in food are based on the composition of food and the microorganisms present in it. Also on the chemical reactions relating to the metabolic activities of microorganisms as they grow in the food, determine its contamination. The book gives updated information on various issues related to hygiene and quality control in food processing sector. It explores the fields of food microbiology and processing technology.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348249878,"sku":null,"price":149.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Food-Microbiology-and-Public-Health-Hazards.jpg?v=1781934070"},{"product_id":"food-science-processing-technology","title":"Food Science Processing Technology","description":"\u003cp\u003eThis process includes a set of physical, chemical or microbiological methods and techniques used to transform raw ingredients into food and its transformation into other forms in food processing industry. Food science and technology is the application of science to satisfy the needs of society for sustainable food quality, safety and security. Food technology draws upon and integrates the application of other technologies to food, such as packaging, materials science, engineering, instrumentation, electronics, agriculture and biotechnology. Food scientists develop and improve ways to process raw ingredients, such as grains, meats, milk, fruit and vegetables to safe, tasty and nutritious foods. The study of food science and technology involves application of the basic science chemistry, nutrition, engineering, microbiology and the latest research developments in the handling, processing and packaging of foods from the farm to the consumer's plate. The book will serve as a useful reference material to both the students and professionals. This book aims to introduce them to the broad range of processing techniques and recent trends that are used in food processing.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348282646,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Food-Science-Processing-Technology.jpg?v=1781934082"},{"product_id":"fruit-and-vegetable-biotechnology","title":"Fruit And Vegetable Biotechnology","description":"\u003cp\u003eIn the world, fruit and vegetable production and consumption has increased over the past few years. Rise consumer demand has led to greater awareness of food safety issues and increased need for convenience and quality. Historically speaking, processing of fruits and vegetables in the simplest form like pickling, sun drying and making preserves has been practiced from ancient times. Since then it has been progressing fairly well and has been meeting the entire local demand and has successfully entered the exports market. Today, fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys. The extent of processing of fruits and vegetables varies from place to place. Assuring the safety and quality of the produce needs the selection of high quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. This book addresses the critical issues that must be taken care of; if the processed fruit and vegetable products are to meet consumer and market demand for convenience, quality and safety. This book is valuable to small processors, trainers, extension workers and non-governmental organizations who provide training and support to individuals engaged in fruit and vegetable biotechnology for sale. It also provides a useful source of information for consumers of processed horticultural products.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348380950,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Fruit-and-Vegetable-Biotechnology.jpg?v=1781934103"},{"product_id":"handbook-of-dairy-products","title":"Handbook Of Dairy Products","description":"\u003cp\u003eNutrition can have remarkable influences on fertility. Inadequate energy intake and\/or inadequate body fatness early postpartum can retard resumption of ovulatory cycles, which extends the interval from calving to first estrus, reduces conception rates at first postpartum AI and increases late embryonic losses after first postpartum AI. In addition to energy status, there are some well-characterized effects of nutrition on fertility. Nutritional deficiencies, such as antioxidant nutrients (vitamin E and Se), influence immunity status of the uterus and the ability of white blood cells to kill bacteria that invades the postpartum uterus. This makes the cow more likely to develop retained fetal membranes and metritis, both of which reduce fertility. High-producing lactating dairy cows do not require diets with 19-20 percent crude protein to achieve productions above 26,000 pounds. What these cows really need is a diet that is balanced for the energy and protein components and provides adequate amounts of metabolizable protein with an adequate amino acid profile. However, producers and nutritionists often conclude that cows need very high crude protein diets. In fact, well-balanced diets that contain 17 to 18 percent crude protein are enough to provide all the amino acid needs of high-producing cows even in early lactation. The contents of the book will help scientists and academics to examine, modify and improve this subject.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348413718,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Handbook-of-Dairy-Products.jpg?v=1781934120"},{"product_id":"handbook-of-poultry-diseases","title":"Handbook Of Poultry Diseases","description":"\u003cp\u003eIf a poultry producer is to reap all the benefits from the investment of money, time and labour, he must maintain a healthy and parasite-free flock. The health status of his birds is important to the producer whether he maintains a backyard flock or commercial poultry flock. Constant monitoring of the flock is the first step in detecting diseases. Identification of the cause and appropriate treatment can prevent a minor condition from becoming an unprofitable enterprise. There are many common and important diseases which can affect the respiratory system of poultry. Poultry refers to birds that people keep for their use and generally includes the chicken, turkey, duck, goose, quail, pheasant, pigeon, guinea fowl, peafowl, ostrich, emu and rhea. Due to modern systems of management, usually with high poultry densities, these diseases are able to readily spread. Some important measures for their prevention are slaughtering of all apparently ailing birds, segregating of in contact in groups of 10 to 15 each, removal of all infective materials such as droppings, residues of poultry cleanliness and provision of separate attendants for each group of birds. This book explores the latest advances in the field of this subject. The subject matter, both as regards the arrangement of chapters as well as contents, is designed to meet the requirement of the students in several Universities.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348446486,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Handbook-of-Poultry-Diseases.jpg?v=1781934135"},{"product_id":"handbook-of-poultry-production","title":"Handbook Of Poultry Production","description":"\u003cp\u003ePoultry are kept for the production of eggs and meat. Poultry are kept in most areas of the world and provide an acceptable form of animal protein to most people throughout the world. During the last decade, many developing countries have adopted intensive poultry production in order to meet the demand for this form of animal protein. Intensively kept poultry is seen as a way of rapidly increasing animal protein supplies for rapidly increasing urban populations: poultry are able to adapt to most areas of the world, are relatively low priced, reproduce rapidly, and have a high rate of productivity. Poultry can be kept by enthusiastic individuals in a back garden or on an allotment, or intensive farming production systems with a large acreage and high turn-over. However, the knowledge needed for looking after the birds in any number is generally the same, whether they are housed or free-range. While many intensive operations concentrate on just one or two breeds of bird, for the enthusiast there are a wide number of broiler (birds raised for meat) and egg-laying breeds available including rare breeds such as the Welsummer and the Plymouth Rock. For every student, teacher and researcher in the subject it offers a solid basis for an in-depth understanding of the entire subject area.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348479254,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Handbook-of-Poultry-Production.jpg?v=1781934149"},{"product_id":"land-soil-and-water-resources","title":"Land, Soil And Water Resources","description":"\u003cp\u003eNatural resources occur within environments that exist relatively undisturbed by humanity, in a natural form. A natural resource is often characterized by amounts of biodiversity and geodiversity existent in various ecosystems. Natural resources are derived from the environment. Some of them are essential for our survival while most are used for satisfying our needs. Natural resources may be further classified in different ways. Water is a vital renewable natural resource. Three fourths of the earth's surface is covered with water. It is therefore appropriately called the 'water planet'. The oceans support a rich variety of plant and animal life. The ocean water however, is saline and not fit for human consumption. Fresh water accounts for only about 2.7 per cent. Nearly 70 per cent of this occurs as ice sheets and glaciers in Antarctica, Greenland and mountain regions. With the growing impact of climate change on our daily lives it has become increasingly important to gain awareness of our land, water and soil resources in today's times. Our awareness helps us to better use, manage and protect them leading to less pollution and better preservation of the environment. This book acts as a comprehensive guide for the same.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348544790,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Land-Soil-and-Water-Resources.jpg?v=1781934166"},{"product_id":"plants-genes-and-crop-biotechnology","title":"Plants, Genes, And Crop Biotechnology","description":"\u003cp\u003eJust five decades have passed since Watson and Crick deciphered the double helix structure of DNA - the stuff of genes - and laid the groundwork for modern biotechnology. Today we know the full genetic sequence of more than sixty living organisms. In 2001, more than 5.5 million farmers worldwide planted about 52.6 million hectares of crops that were genetically manipulated. Now the area has expanded further with India and Indonesia joining twelve other countries, including China, Mexico, South Africa, and Argentina, in approving the commercial planting of GM crops. But, agricultural biotechnology means a lot more than the creation of GM crops. It also involves the use of tissue culture to rapidly propagate disease free seedling plants and to create new hybrids between plants that do not cross naturally, the use of sophisticated DNA based genetic markers that allow breeders to follow and select for important traits more easily, and the use of DNA chips and other DNA based diagnostic techniques to characterize pathogen populations for more effective deployment of resistant varieties. This book sheds light on the same while also elaborating on how the future of the world's food systems will be revolutionized by plant biotechnology.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453348643094,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Plants-Genes-and-Crop-Biotechnology.jpg?v=1781934177"},{"product_id":"seed-science-and-technology","title":"Seed Science And Technology","description":"\u003cp\u003eMatter that makes up every known substance to man occurs in nature in three distinct forms - solid, liquid and gas. Irrespective of their classification all forms of matter consist of molecules which can be further classified into atoms. These atoms interact intensely producing the mechanical, thermal, electrical, magnetic and optical properties of the state of matter. Depending on the material involved and the conditions in which it was formed, the atoms may be arranged in a regular, geometric pattern or irregularly. The bulk of solid-state physics as a general theory and not really a proven form of research is focused on crystals. Primarily, this is because the periodicity of atoms in a crystal its defining characteristic - facilitates mathematical modelling. 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This book covers the fundamentals of plant cell and tissue culture, including the techniques used, applications in plant breeding and improvement, and the commercial uses of plant tissue culture. It is an excellent resource for students and professionals in the fields of plant biology, biotechnology, and agriculture.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453403693334,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}]},{"product_id":"principles-of-dairy-management","title":"Principles Of Dairy Management","description":"\u003cp\u003eDairy products are generally defined as food produced from the milk of mammals. They are usually high energy-yielding food products. Dairy management involves the care and management of dairy animals, including the management of milk production, milking procedures, and the processing and marketing of dairy products. This book covers the fundamentals of dairy management, including dairy animal nutrition, dairy herd health, milk quality, and the processing and marketing of dairy products. It is an excellent resource for students and professionals in the fields of animal science, dairy science, and food science.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453405397270,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/dairy-management-F-1-scaled.jpg?v=1781936000"},{"product_id":"seed-quality","title":"Seed Quality","description":"\u003cp\u003eA seed is a material which is used for planting or regeneration purpose. However scientifically, seed is a fertilised mature ovule that possesses an embryonic plant, stored material, and a protective coat. Seed quality refers to the characteristics of seeds that influence their ability to germinate and produce healthy plants. 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