Avocado: Botany, Production and Uses 2nd edition

In this text, which is not meant to be a production guide, Schaffer (Tropical Research and Education Center, U. of Florida), Wolstenholme, and Whiley compile 15 chapters that review the principles of avocado production, science, and technology for researchers, academics, and students of horticulture and botany, and advisers, professional growers, and those in industry support. Emphasizing subtropical avocado varieties, botany, ecology, biology, horticulture, and other scientists from around the world address its history, distribution, and uses; taxonomy and botany; genetics and breeding; ecology; reproductive biology; ecophysiology; cultivars and rootstocks; propagation; biotechnology; irrigation and mineral nutrition; crop management; foliar, fruit, and soilborne diseases; insect and mite pests; and harvesting, picking, postharvest technology, transport, and processing. This edition has revised chapters and a more international group of authors. Distributed in the US by Stylus Publishing. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)
Although avocado has been cultivated and consumed for more than 9000 years near its centre of origin in Latin America, world production and trade has increased dramatically over the past few decades. This book provides a comprehensive review of avocado production, science and technology.