Achieving sustainable cultivation of soybeans Volume 2: Diseases, pests, food and other uses

by Henry T. Nguyen (Editor), Anne E. Dorrance (Contribution by), Glen Hartman (Contribution by), T. L. Niblack (Contribution by), H. D. Lopez-Nicora (Contribution by)

Overview

Soybeans are one of the most widely-grown crops in the world. As the world’s main source of vegetable protein, they have a wide range of food and non-food uses. Current yields need to increase significantly to meet growing demand but in a way that reduces input use, does not damage the environment and is resilient to climate change. This collection reviews the wealth of research addressing this challenge.

Volume 2 reviews advances in understanding and managing the range of diseases and pests that continue to cause significant crop losses. Part 1 discusses fungal, viral and bacterial diseases as well as developments in disease-resistant varieties, integrated pest and weed management. Part 2 summaries research on developing the food and non-food uses of soybean, from improving nutritional properties to uses in animal feed.

With its distinguished editor and international team of authors, this will be a standard reference for soybean scientists, growers, government and non-government agencies supporting soybean cultivation. It is accompanied by a companion volume that reviews advances in breeding and cultivation techniques.

Product Details

ISBN-13:	9781786761163
Publisher:	Burleigh Dodds Science Publishing
Publication date:	02/20/2018
Series:	Burleigh Dodds Series in Agricultural Science , #30
Pages:	288
Product dimensions:	6.00(w) x 9.00(h) x 0.69(d)

About the Author

Dr Nguyen is Curators' Distinguished Professor of Plant Genetics and Biotechnology at the University of Missouri, USA. He is former Director of the National Center for Soybean Biotechnology. Professor Nguyen is internationally recognized for his pioneering research into the molecular genetics of plant stress resistance as well a leading role in mapping the soybean genome. He is a Fellow of the Crop Science Society of America, the American Society of Agronomy and the American Association for the Advancement of Science. Professor Nguyen has also served on the editorial boards of a number of journals, including Crop Science, Molecular Breeding, Frontier in Plant Science, Theoretical and Applied Genetics, BMC Genomics, and The Plant Genome.

Table of Contents

Part 1 Diseases, pests and weeds
1.Oomycete and fungal pathogens of soybean: Anne E. Dorrance, The Ohio State University, USA;
2.Bacterial and viral diseases affecting soybean production: Glen L. Hartman, USDA-ARS and University of Illinois, USA;
3.Nematode pathogens of soybean: T. L. Niblack and H. D. Lopez-Nicora, The Ohio State University, USA;
4.Key factors limiting sustainable insect pest management in soybeans: M. E. O'Neal, Iowa State University, USA and R. Cox, EarthEmpower Consulting and Investment, Mexico;
5.Advances in disease-resistant varieties of soybean: David R. Walker, USDA-ARS, USA;
6.Advances in pest-resistant varieties of soybean: Shichen Zhang and Dechun Wang, Michigan State University, USA;
7.Integrated weed management in soybean cultivation: Bob Hartzler, Iowa State University, USA;

Part 2 Food and other uses
8.Nutritional, nutraceutical and functional properties of soybeans: Suzanne Hendrich, Iowa State University, USA;
9.Improving the nutritional value of soybean: Istvan Rajcan and Jocelyne Letarte, University of Guelph, Canada;
10.Allergens in soybean: Eliot M. Herman, University of Arizona, USA;
11.Nutritional considerations for soybean meal use in poultry diets: Justin Fowler, University of Georgia, USA;

What People are Saying About This

From the Publisher

“This book on soybean will be an internationally-renowned source since it covers important aspects of soybean breeding, cultivation techniques, pest and weed management, as well as the use of soybean for human and animal uses. Written by experts in their fields, this collection represents an outstanding and comprehensive compilation of current knowledge.”
Professor Elvira de Mejia, Assistant Dean for Research and University Scholar, Department of Food Science and Human Nutrition, University of Illinois, USA.