Textbook of Vegetable Production

Contents: 1. Overview on processing and utilization of palms and cocoa. 2. Processing and value addition technologies of tender coconut. 3. Processing and value addition technologies of mature coconuts. 4. Kalparasa (Coconut inflorescence sap) and its value addition. 5. Processing and value addition of arecanut. 6. Processing of cocoa and its value addition. 7. By product utilization of coconut, arecanut and cocoa processing. 8. Biochemical and quality standards in processing and value addition of coconut, arecanut and cocoa. 9. Economic and marketing aspects of product diversification and value chain up-gradation in the coconut sector. 10. Post harvest technology of palmyrah (Borassus flabellifer L).