Diseases Of Fruits And Vegetables Diagnosis And Management, Vol. 1 Hardcover

Fruits and vegetables (FV) hold a vital place among horticultural crops as essential sources of key nutrients for a well-balanced human diet. They have been a fundamental part of daily nutrition for centuries, even before the systematic cultivation of cereal crops began. Over time, FV cultivation has become a cornerstone of rural economies and an integral part of global agriculture, thriving across diverse climates and landscapes. In some regions, FV serve as staple foods, providing not only essential vitamins and minerals but also significantly contributing to local and national economies. Compared to cereal crops, FV offer significantly higher income per unit of land. A recent survey by The Economist revealed that while the global population has surged by 90% over the past 40 years, food production has only increased by 25% per capita. With an estimated 1.5 billion additional people to feed by 2020, farmers worldwide will need to boost production by 39%. In response to the growing food demand, the global rise in FV production in recent years has helped meet nutritional needs, influencing shifts in dietary habits toward increased consumption of these essential crops.