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This volume presents the current knowledge of plant biotechnology as an important tool for crop improvement and details up-to-date methodologies. Coverage first focuses on cereals: rice, wheat, maize, rye, pearl millet, barley, oats. The book then examines vegetable crops (tomato, cucumber, eggplant, lettuce, chickpea, common beans and cowpeas, carrot, radish) as well as root crops (potato, cassava, sweet potato, sugar beet). In addition, it also covers herbs and spices: sweet and hot peppers, onion, garlic and related species, mint.
Transgenic Crops I-III reviewed crop biotechnology before 2001, but recent advances in plant cell and molecular biology have prompted the need for this new volume.