The Avocado: Botany, Production and Uses

by Mark Hoddle (Contributor), Gary Bender (Contributor), Peter Hofmann (Contributor), Richard Litz (Contributor), André Ernst (Contributor), Bruce Schaffer (Editor), B Nigel Wolstenholme (Editor), Araceli Barceló-Muñoz (Contributor), Anthony W Whiley (Editor), Andre Chanderbali (Contributor), Alejandro Barrientos Priego (Contributor), John Bower (Contributor), Edward Evans (Contributor), Jonathan Crane (Contributor), Victor Albert (Contributor), Uri Lavi (Contributor), Rodrigo López-Gómez (Contributor), Pilar Gil (Contributor), Mary Arpaia (Contributor), Martín Aluja (Contributor), Lindy Coates (Contributor), Lauren Garner (Contributor), Jay Bost (Contributor), Greg Douhan (Contributor), Emanuel Lahav (Contributor), Elizabeth Dann (Contributor), Derek Donkin (Contributor), Carol Lovatt (Contributor), Carlos Balerdi (Contributor), Ben Faber (Contributor)

• New

  Illustrated
  2013

  $155.93

  Although avocado has been cultivated and consumed for more than 9000 years near its centre of origin in Latin America, world production and trade has increased dramatically over the past few decades. The avocado is now a widely traded fruit between warmer and colder countries as a result of the global community becoming increasingly aware of the versatility and nutritional value of this crop. For the past decade, the world avocado industry has been going through a period of rapid technological change and innovation. The dietary value of the most nutritious of all fruit is also receiving more attention. This fully updated new edition of the successful 2002 book will provide a comprehensive review of avocado production, science and technology. It is suitable for students, researchers and educators in horticulture, botany and agriculture; growers, breeders and others involved in the avocado industry.