Rooney | Achieving sustainable cultivation of sorghum Volume 2 | Buch | 978-1-78676-124-8 | sack.de

Buch, Englisch, Band 32, 260 Seiten, Print PDF, Format (B × H): 157 mm x 235 mm, Gewicht: 535 g

Reihe: Burleigh Dodds Series in Agricultural Science

Rooney

Achieving sustainable cultivation of sorghum Volume 2

Sorghum utilization around the world
Erscheinungsjahr 2018
ISBN: 978-1-78676-124-8
Verlag: Burleigh Dodds Science Publishing

Sorghum utilization around the world

Buch, Englisch, Band 32, 260 Seiten, Print PDF, Format (B × H): 157 mm x 235 mm, Gewicht: 535 g

Reihe: Burleigh Dodds Series in Agricultural Science

ISBN: 978-1-78676-124-8
Verlag: Burleigh Dodds Science Publishing

Sorghum is one of the world’s major cereals, cultivated in the semi-arid tropics for a growing range of uses. Like other crops it faces the need to meet rising demand whilst reducing its environmental impact and adapting to the challenges of climate change. This volume summarises the wealth of research addressing these challenges.

Part 1 reviews the chemistry of sorghum and its physiology, before discussing its use as a food grain, in feed and as a forage and energy crop. The second part of the book discusses ways of improving cultivation in regions such as South America, Asia and Africa.

With its distinguished editor and international team of expert authors, this will be a standard work for cereal scientists, sorghum breeders and growers as well as government and non-government agencies supporting sorghum cultivation. It is accompanied by a companion volume which reviews genetics, breeding and production techniques.

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Zielgruppe

Cereal scientists; sorghum breeders and growers; government and non-government agencies supporting sorghum cultivation

Autoren/Hrsg.

Rooney, William
Rooney, Prof. William

Fachgebiete

Weitere Infos & Material

Part 1 Sorghum utilization
1.Structure and chemistry of sorghum grain: S. R. Bean, B. P. Ioerger, J. D. Wilson, M. Tilley, D. Rhodes and T. J. Herald, USDA-ARS, USA;
2.The domestication, spread and uses of sorghum as a crop: F. M. Shapter, A. Crowther, G. Fox, I. D. Godwin and L. Watson-Fox, University of Queensland, Australia; I. J. C. Hannah, AGR Industries, Australia; and S. L. Norton, Agriculture Victoria, Australia;
3.Growth, development and physiology of grain sorghum: M. Djanaguiraman, P. V. V. Prasad and I. A. Ciampitti, Kansas State University, USA;
4.Sorghum as a food grain: Barbara J. Stoecker, Oklahoma State University, USA; Kebede Abegaz, Hawassa University, Ethiopia; and Yewelsew Abebe, Alive and Thrive, Ethiopia;
5.Sorghum as a forage and energy crop: Scott Staggenborg and Hui Shen, Chromatin Inc., USA;

Part 2 Sorghum production and improvement across the world
6.Introducing new technologies and market strategies for sorghum producers in developing countries: the Sahel case: John H. Sanders, Purdue University, USA; Botorou Ouendeba, former Director of the 3N Program, Niger; Ababacar Ndoye, former Director of the Institute of Food Technology, Senegal; and Niaba Témé, Institute of the Agricultural Economy (IER), Mali;
7.Improving sorghum cultivation in South America: Rafael Augusto da Costa Parrella, Robert Eugene Schaffert, Cicero Bezerra de Menezes, José Avelino Santos Rodrigues, Jurandir Vieira Magalhães, Cynthia Maria Borges Damasceno, Dagma Dionísia da Silva and Simone Martins Mendes, Embrapa Milho e Sorgo, Brazil;
8.Improving production and utilization of sorghum in Asia: Aruna C., B. Dayakar Rao, Vilas A. Tonapi and T. G. Nageshwar Rao, Indian Institute of Millets Research, India;
9.Sorghum cultivation and improvement in West and Central Africa: E. Weltzien and H. F. W. Rattunde, University of Wisconsin-Madison, USA, formerly International Crop Research Institute for the Semi-Arid Tropics (ICRISAT), Mali; T. A. van Mourik, International Potato Center, Ghana; and H. A. Ajeigbe, International Crop Research Institute for the Semi-Arid Tropics (ICRISAT), Nigeria;

Fox, Prof Glen P.
Professor Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, USA. Previously, he was a Senior Fellow at the University of Queensland, Australia. He has many years experience working with barley breeding programmes, and malting and brewing industries in Australia and overseas. With these companies, his worked focused on the influence of barley quality on malting and brewing quality. He is a Fellow of the Institute of Brewing and Distilling. Professor Fox has over 250 book chapters, journal articles and conference presentations. He has also supervised over 50 post-graduates students mostly in the area of barley and malt quality. His current research interests include digger deeper into barley, malt, wort composition on beer quality.

Rooney, Prof. William
Dr William Rooney is Professor in the Department of Soil and Crop Science at Texas A&M University, USA. He has written widely on sorghum breeding and released a number of new varieties for use both in the US and Central America. He is a member and current Chair of the Sorghum Improvement Conference of North America which brings together experts from a number of universities to improve sorghum cultivation.

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