· Contents
PART 1:
PRODUCTION, PROCESSING, AND CROP IMPROVEMENT
1. Origin, History, and Distribution
B. S. Dhankhar and J. P.
Mishra
3. Taxonomy,
Cytology and Evolution
Y. S. Nerkar and N. D. Jambhale
2. Morphological Features and Reproductive Biology
4. Physiology of Okra: Crop
Growth, Development, and Yield
5. Biochemical
Constituents
6. Quality, Nutrition, and
Culinary Uses
7. Genetic Resources
8. Genetic Improvement
9. Production Technology
M. Prabhakar, S. S. Hebbar,
and M. Gayathri
10. Production of Okra Using Plasticulture Technology
Victor
A. Khan, Clauzell Stevens, James E. Brown, Andrea E. Fyffe, Garry Gordon, and Cynthia
Channell-Butcher
11. Postharvest Management
12. Seed Production Technology
13. Insect Pests of Okra and Their Management
14. Diseases of Okra and Their Management
15. Nematodes and Their Management
PART 2: GLOBAL
PERSPECTIVE
16. Okra in the United States: A Profile of
Florida
17. Okra
in Turkey: Production With Domestic Landraces
18. Okra in Greece: Production and Constraints
19. Greek Okra Cultivars: Okra Sustainable Agriculture
Systems
20. Okra
in Tropical Africa: Production and Intercropping With Staple Food Crops
21. Potential
Benefits of Okra in the Food and Agricultural System of Nigeria
O. J Oyelade and B. I. O Ade-Omowaye.
22. Okra
in Senegal: Improvement and Production
23. Okra in Mexico: Production Scenario
24. Okra
in Brazil: Crop Production in Rio de Janeiro State
José Márcio Ferreira, Ana Cristina Pinto Portugal de Carvalho,
Wander Eustáquio de Bastos Andrade,
Luiz de Morais Rego Filho, Carlos Xavier,
Euzileni Mantoanelli, and Jatinder Singh Multani
25. Aibika (Abelmoschus manihot): A Leafy Vegetable in Asia Pacific
Anand P. Tyagi
Index
· About the Editors | · Preface