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World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in …

"Edited by the Director General of the International Dairy Federation, Dr Nico van Belzen, there can be little doubt regarding the scientific quality and likely impact of these …

"The book contains many contributions informed by recent research. These will be of value to nutritionists, dairy scientists and technologists working in research, industrial and …

"Overall, this new Burleigh Dodds text, Ensuring Safety and Quality in the Production of Beef, is a breath of fresh air. It covers a mountain of factors that can contribute to …

"It represents a truly magnum opus, contains copious references, and represents a distillation of the experience of scores of farmers, researchers and extension practitioners… To …

This book reviews key advances in preservation techniques for fresh fruit and vegetables. Part 1 summarises developments and improvements in preservation technologies such as …

Rice is one of the most important foods in the world. As the demand for rice continues to increase, there is an urgent need to increase yields in the face of such challenges as …

"In this timely publication, Dr Rott has sourced contributions from scientists working on cane throughout the tropics…Richly referenced, this is both an informed and informative …

Agriculture is one of the biggest contributors to climate change. More sustainable crop production based on agroecological principles is seen as a key solution to this challenge. …

Sugarcane is the source of over three quarters of the world’s sugar, and is grown widely in the tropics and sub-tropics. Despite rising demand, average yields have not increased …

Increasing concern about over-reliance on antibiotics (resulting in antimicrobial resistance), as well as broader concerns about animal welfare, have put greater emphasis on …

This book provides a comprehensive review of advances in breeding techniques for cereals such as wheat, barley maize and rye.Part 1 discusses ways of better exploiting genetic …