Part 1 Genetic diversity and breeding
1.Ensuring the genetic diversity of maize and its wild relatives:
J. Stephen Smith, Iowa State University, USA; Candice A. C.
Gardner, USDA-ARS/Iowa State University, USA; and Denise E.
Costich, CIMMYT Germplasm Bank (Maize Collection), Mexico;
2.Key challenges in maize breeding in sub-Saharan Africa: Baffour
Badu-Apraku, IITA, Nigeria; M.A.B. Fakorede and R.O. Akinwale,
Obafemi Awolowo University, Ile-Ife, Nigeria;
3.Developing maize-breeding methods and cultivars to meet the
challenge of climate change: Marcelo J. Carena, North Dakota State
University, USA;
4.Understanding and improving protein traits in maize: Yongrui Wu,
National Key Laboratory of Plant Molecular Genetics, CAS Center for
Excellence in Molecular Plant Sciences, Institute of Plant
Physiology & Ecology, Shanghai Institutes for Biological Sciences,
Chinese Academy of Sciences, China; and Joachim Messing, Waksman
Institute of Microbiology, Rutgers University, USA;
5.Advances in mycotoxin-resistant maize varieties: Marilyn L.
Warburton and W. Paul Williams, USDA-ARS Corn Host Plant Research
Resistance Unit, USA;
6.Advances in cold-tolerant maize varieties: Csaba L. Marton
and Zsuzsanna Tóthné Zsubori, MTA Centre for Agricultural Research,
Hungary;
Part 2 Understanding and improving maize nutritional and sensory
quality
7.Nutritional and nutraceutical/functional properties of maize:
Dharam Paul Chaudhary, Indian Institute of Maize Research (IIMR),
India;
8.Biofortification of maize: Eliab Simpungwe, HarvestPlus,
Zambia;
9.Assessing and improving the nutritional quality of maize: Elena
Lima-Cabello and Paula Robles-Bolivar, Spanish National Research
Council (CSIC), Spain and Jose C. Jimenez-Lopez, Spanish National
Research Council (CSIC), Spain and The University of Western
Australia, Australia;
10.Analysing maize grain quality: Glen P. Fox and Tim J. O’Hare,
The University of Queensland, Australia;
Part 3 Translating research into practice: improving maize
cultivation in the developing world
11.Constraints in adopting improved technologies for maize
cultivation: the case of Africa: T. Abdoulaye, The International
Institute of Tropical Agriculture (IITA), Nigeria; A. S. Bamire and
A. A. Akinola, Obafemi Awolowo University, Nigeria; and A. Alene,
A. Menkir and V. Manyong, The International Institute of Tropical
Agriculture (IITA), Nigeria;
12.Supporting small holders in maize cultivation: using an
agricultural innovation systems approach: Mariana Wongtschowski and
Remco Mur, Royal Tropical Institute (KIT), The Netherlands; and
Carolina Camacho, the International Maize and Wheat Improvement
Center (CIMMYT), Mexico;
13.Women and maize cultivation: increasing productivity through
gender analysis: Cheryl Doss, Oxford University, UK;
"This publication promises to be a path-breaking contribution to agricultural research and development." Professor Mankombu (M. S.) Swaminathan, Recipient of the first World Food Prize in 1987 and listed by Time magazine as one of the 20 most influential Asian people of the twentieth century
Dr Dave Watson is a leading authority on sustainable development and optimising value chains in agriculture. He has taught courses on sustainable development for the University of Hull (UK), as well as managing research and development programmes for the International Livestock Research Institute (ILRI), the International Institute of Tropical Agriculture (IITA) and the International Maize and Wheat Improvement Center (CIMMYT) in Mexico. Dr Watson is editor of the two-volume Achieving sustainable cultivation of maize, also published by Burleigh Dodds Science Publishing. Professor Glen Fox is the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California, USA. Previously, he was a Senior Fellow at the University of Queensland, Australia. He has many years experience working with barley breeding programmes, and malting and brewing industries in Australia and overseas. With these companies, his worked focused on the influence of barley quality on malting and brewing quality. He is a Fellow of the Institute of Brewing and Distilling. Professor Fox has over 250 book chapters, journal articles and conference presentations. He has also supervised over 50 post-graduates students mostly in the area of barley and malt quality. His current research interests include digger deeper into barley, malt, wort composition on beer quality.
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