Overview
- Editors:
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L. G. Copping
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Saffron Walden, Essex, UK
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M. B. Green
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Wallington, Surrey, UK
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R. T. Rees
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Schering AG, Berlin, Germany
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Table of contents (38 chapters)
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- David J. Boernel, Jeffrey S. Mink, Alan T. Wier, James D. Thomas, B. Roger Leonard, Fernando Gallardo
Pages 66-87
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- Joe Funderburk, Jim Maruniak, Drion Boucias, Alejandra Garcia-Canedo
Pages 88-98
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- Flávio Moscardi, Daniel Ricardo Sosa-Gomez
Pages 98-109
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- John Fisher, Horacio De Almeida
Pages 110-119
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- Jennifer White, Richard Brown, Anildo Bettencourt, Carlos Soares
Pages 120-127
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- Paul A. Backman, Barry J. Jacobsen
Pages 155-163
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- G. L. Hartman, I. B. Sinclair
Pages 164-173
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- L. Daniel Ploper, Paul A. Backman
Pages 174-184
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About this book
This book is the third in a series of volumes on major tropical and sub-tropical crops. These books aim to review the current state of the art in management of the total spectrum of pests and diseases which affect these crops in each major growing area using a multi-disciplinary approach. Soybean is economically the most important legume in the world. It is nutritious and easily digested, and is one of the richest and cheapest sources of protein. It is currently vital for the sustenance of many people and it will play an integral role in any future attempts to relieve world hunger. Soybean seed contains about 17% of oil and about 63% of meal, half of which is protein. Modern research has developed a variety of uses for soybean oil. It is processed into margarine, shortening, mayonnaise, salad creams and vegetarian cheeses. Industrially it is used in resins, plastics, paints, adhesives, fertilisers, sizing for cloth, linoleum backing, fire extinguishing materials, printing inks and a variety of other products. Soybean meal is a high-protein meat substitute and is used in the developed countries in many processed foods, including baby foods, but mainly as a feed for livestock. Soybean (Glycine max), which evolved from Glycine ussuriensis, a wild legume native to northern China, has been known and used in China since the eleventh century Be. It was introduced into Europe in the eighteenth century and into the United States in 1804 as an ornamental garden plant in Philadelphia.
Editors and Affiliations
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Saffron Walden, Essex, UK
L. G. Copping
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Wallington, Surrey, UK
M. B. Green
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Schering AG, Berlin, Germany
R. T. Rees
