Publisher's Synopsis
This study deals with the nature, scientific production, nutritive value, utilization and storage of the potato, and with its quality both as a foodstuff and as the raw material for an important processing industry. The emphasis is on principles rather than practice.;Topics covered include cultivars, propagation by true seed, factors which influence the yield, post-harvest physiology, diseases and pests, processing, nutritive values, cooking quality and the storage os potatoes for human consumption and other purposes. It also discusses the origin, domestication and spread of the crop.
