Until recently, breeding efforts in mass produced food crops centered on high yield production, yet sacrificed flavor, taste, and other qualities. Now, more emphasis is being placed on the enhancement of nutritional and medicinal properties as well as from an environmental impact and sustainability standpoint. This volume looks at the use of crops for a myriad of purposes, including the prevention and/or mitigation of various diseases, vaccine and antigen production, biofuel production, and the suppression of weeds.

Qualitative Improvement of Crop Plants CEREALS Rice Wheat Barley Oat Rye MILLETS Maize Sorghum CARBOHYDRATE RICH TUBERS Potato Sweet Potato Cassava GRAIN LEGUMES Phaseolus Vigna Species Broad Bean Chickpea VEGETABLE CROPS Tomato Brassica Vegetables Cucurbita Vegetables Spinach Onion OILSEED CROPS Soybean Peanut Oilseed Brassicas Sunflower Sugarcane Cotton Tobacco