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J S Pruthi

Published by ICAR (2001)

Used Hardcover

Quantity Available: 1

From: Vedams eBooks (P) Ltd (New Delhi, India)

Seller Rating: 4-star rating

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Item Description: ICAR, 2001. Hardcover. Book Condition: As New. Contents: Foreword. Preface. I. Introductory: 1. Definition of spices. 2. Nomenclature or classification of spices and condiments. 3. Brief history of spices. 4. Role of the ICAR in spice development in India—spices. 5. Other organizations involved in spices development. 6. Role of department of agriculture and co-operation directorate of arecanut and spices development (1966). 7. Spices development Council. 8. Agmark laboratories, and Directorate of marketing and inspection. 9. Role of the CFTRI and other CSIR national laboratories. 10. Spices export promotion Council. 11. Cardamom board (1966). 12. Spices board (1986). 13. International spices developmental activities. 14. World trade in spices—present status. 15. Present status of Indian spice industry. 16. Exports—recent trends. 17. Future plans for spice development. II. Bulbous spices: 1. Onion. 2. Garlic. 3. Leek/stone leek/Welsh onion. 4. Shallot. III. Seed spices: 1. Ajowan or Bishop’s weed. 2. Aniseed. 3. Caraway or Siah Zira. 4. (A) Celery seed. 5. (B) Celeriac. 6. Coriander seed. 7. Cumin seed or ‘Safaid Zeera’. 8. Cumin black. 9. European dill and Indian dill. 10. Fennel. 11. Fenugreek. 12. Mustard. 13. Poppy. IV. Tree spices: A. Aromatic tree spices: 1. Cassia and cinnamon. 2. Cinnamon or true cinnamon. 3. Clove. 4. Juniper. 5. Mace and nutmeg. 6. Pimento or Allspice or Pimenta. 7. (A) Star-anise (B) Japanese star-Anise. B. Acidulent tree spices: 1. Amchur. 2. Anardana. 3. Kokam or Kokum. 4. Tamarind. V. Leafy spices or ‘Herbs’: 1. Balm or Lemon Balm. 2. Basil or sweet Basil. 3. Bay or laurel leaves. 4. Curry leaf. 5. Hyssop. 6. Marjoram. 7. Japanese mint. 8. Peppermint. 9. Spearmint. 10. Origanum. 11. Parsley. 12. Rosemary. 13. Sage. 14. Savory. 15. Tarragon. 16. Thyme. VI. Other minor spices: 1. Asafoetida. 2. Calamus of sweet flag. 3. Galangal. 4. Horseradish. 5. Long pepper/Pipli. 6. Saffron. 7. Vanilla. VII. Addendum (an update up to 1999). VIII. Quality control, national and international standards for spices: 1. National agmark standards for spices. 2. Agmark grade specifications for Ajowan seeds. 3. Agmark grade specifications for compounded Asafoetida. 4. Celery seed (whole). 5. Coriander seed (whole). 6. Coriander Seed (powder). 7. Cumin seed (whole). 8. Cumin seed (powder). 9. Curry powder. 10. Fennel seed (whole). 11. Fenugreek seed (whole). 12. Agmark grade specifications for garlic. 13. Agmark grade specifications for onion. 14. Agmark grade specifications for mustard seeds. 15. Agmark grade specifications for poppy seeds. 16. Agmark grade specifications for Saffron. 17. Agmark grade specifications for Tamarind. 18. Agmark grade specification for. 19. Agmark label charges. 20. National (PFA) quality standards for spices and condiments (whole and ground). 21. National bureau of Indian standards/specifications for spices and condiments, processed products and their methods of test. 22. International (ISO) standards for spices and condiments and their methods of test. 23. ASTA latest cleanliness specifications (revised). 24. United states food and drug administration (USFDA)—defect action levels for spices. IX. Research and development needs for minor spices and condiments: 1. Agri-horticultural aspects. 2. Post-harvest technology. 3. Processing technologies. 4. Packaging of spices (whole, ground and blends). 5. Warehousing or storage of spices and condiments. 6. Quality control land standardization of spices at national and international levels. 7. Shipping and transportation of spices. 8. Marketing : development of domestic and export marketing. 9. New end uses and utilization of spice wastes. 10. Other aspects. X. Additional useful information: 1. Spice research centres of the ICAR in India. 2. Guidelines for maximizing fertilizer efficiency and Hints for correcting micronutrient deficiency. 3. Average composition of manures and fertilizers. 4. Conversion of pure nutrients to various N, P and K fertilizers. 4a. Neutralizing value of liming materials. Bookseller Inventory # 40094

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Pruthi, J. S.

Published by Indian Council of Agricultural Research, India (2001)

Used Hardcover

Quantity Available: 1

From: Harry Righton (Evesham, United Kingdom)

Seller Rating: 5-star rating

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Price: US$ 67.93
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Item Description: Indian Council of Agricultural Research, India, 2001. Hard Cover. Book Condition: Very Good. No Jacket. Pictorial hardcovers. Bump to spine ends and corners. Damage to free endpapers. B/W illus. Text very good and clean. Bookseller Inventory # 038510

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