Foreword |
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xv | |
Preface |
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xvii | |
Acknowledgements |
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xix | |
1 Introduction |
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1 | (19) |
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Energy-giving Foods and Flavourings |
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2 | (1) |
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3 | (1) |
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3 | (1) |
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3 | (1) |
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Plants as Colouring Materials |
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3 | (1) |
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4 | (1) |
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4 | (1) |
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4 | (1) |
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5 | (2) |
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Origin of Cultivated Plants |
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7 | (4) |
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11 | (6) |
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The Future Role of Plants in Relation to Mankind |
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17 | (3) |
2 Fibres and Fibre Yielding Plants |
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20 | (44) |
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21 | (2) |
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23 | (11) |
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34 | (3) |
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37 | (3) |
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40 | (6) |
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46 | (1) |
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Ramie, Rhea or China grass |
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47 | (3) |
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50 | (3) |
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53 | (4) |
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57 | (3) |
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60 | (4) |
3 Cereal Crops |
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64 | (77) |
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67 | (18) |
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78 | (7) |
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85 | (15) |
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98 | (2) |
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100 | (1) |
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101 | (17) |
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Breeding of Maize (Hybrid Maize) |
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114 | (4) |
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118 | (4) |
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122 | (2) |
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124 | (2) |
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126 | (2) |
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128 | (2) |
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130 | (1) |
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131 | (7) |
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131 | (2) |
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133 | (1) |
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134 | (2) |
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136 | (2) |
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138 | (1) |
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Grasses as a Source of Fodder |
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138 | (3) |
4 Sugars, Starches and Cellulose Products |
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141 | (26) |
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141 | (2) |
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143 | (11) |
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152 | (2) |
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154 | (1) |
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Cellulose Derived Products |
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155 | (12) |
5 Legumes or Pulses |
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167 | (29) |
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Pigeon Pea, Red Gram or Congo Pea |
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171 | (2) |
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Chickpea, Gram, Bengal Gram, Garbanzos |
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173 | (2) |
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175 | (1) |
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Grass Pea, Chickling Vetch or Pea, Lathyrus Pea |
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176 | (2) |
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178 | (2) |
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180 | (7) |
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187 | (3) |
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190 | (1) |
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Winged Bean, Princess Bean, Goa Bean, Asparagus Pea, Manila Bean |
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191 | (2) |
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193 | (2) |
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195 | (1) |
6 Vegetable Oils and Fats |
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196 | (41) |
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Classification of Vegetable Oils |
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198 | (1) |
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199 | (1) |
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Methods of Obtaining Oils |
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199 | (1) |
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Keeping Quality of Oilseeds and Vegetable Oils and Fats |
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200 | (2) |
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Groundnut, Peanut or Monkey-nut |
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202 | (3) |
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Rape Seeds, Mustard Seeds and Relatives |
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205 | (3) |
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208 | (4) |
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Oil Palm, African Oil Palm |
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212 | (5) |
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217 | (3) |
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220 | (2) |
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222 | (2) |
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Sesame, Gingelly or Beniseed |
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224 | (3) |
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227 | (1) |
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228 | (3) |
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231 | (2) |
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233 | (4) |
7 Fruits and Nuts |
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237 | (60) |
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241 | (4) |
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245 | (7) |
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252 | (2) |
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254 | (4) |
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258 | (5) |
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263 | (3) |
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266 | (4) |
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270 | (4) |
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274 | (3) |
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Avocado or Alligator Pear or Aguacate |
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277 | (3) |
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280 | (17) |
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281 | (3) |
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284 | (1) |
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285 | (2) |
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287 | (2) |
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289 | (2) |
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291 | (1) |
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Macadamia Nut or Queensland Nut |
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292 | (1) |
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293 | (4) |
8 Vegetables |
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297 | (68) |
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Domestication of Vegetable Crops |
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298 | (2) |
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300 | (32) |
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302 | (7) |
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309 | (2) |
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311 | (3) |
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314 | (2) |
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316 | (3) |
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319 | (3) |
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322 | (2) |
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324 | (2) |
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326 | (2) |
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328 | (1) |
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329 | (2) |
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331 | (1) |
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Herbage or Leafy Vegetables |
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332 | (18) |
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334 | (1) |
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335 | (2) |
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Cabbage, Cauliflower and Relatives |
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337 | (6) |
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343 | (2) |
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345 | (1) |
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346 | (1) |
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Malabar Spinach, Indian Spinach, Ceylon Spinach or Malabar Nightshade |
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347 | (1) |
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Kang Kong, Swamp Cabbage, Water Spinach |
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348 | (1) |
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349 | (1) |
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Fruit and Seed Vegetables |
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350 | (15) |
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Chillies, Sweet or Bell Pepper |
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356 | (3) |
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359 | (3) |
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Brinjal, Eggplant, Aubergine, Melongene |
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362 | (1) |
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Okra, Lady's Finger, Gumbo |
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363 | (2) |
9 Spices, Condiments and Other Flavourings |
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365 | (37) |
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365 | (1) |
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The Introduction of Spice Crops |
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366 | (1) |
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367 | (1) |
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368 | (3) |
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371 | (3) |
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374 | (2) |
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376 | (2) |
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378 | (2) |
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Allspice, Pimento or Jamaican Pepper |
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380 | (1) |
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381 | (3) |
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Cardamom, Lesser Cardamom |
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384 | (3) |
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387 | (4) |
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391 | (2) |
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393 | (3) |
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The Apiaceous or Umbelliferous Spices |
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396 | (6) |
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396 | (2) |
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398 | (2) |
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400 | (1) |
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401 | (1) |
10 Fumitory and Masticatory Materials |
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402 | (23) |
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404 | (11) |
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415 | (1) |
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416 | (2) |
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418 | (2) |
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420 | (5) |
11 Beverages |
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425 | (32) |
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425 | (7) |
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426 | (2) |
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428 | (2) |
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430 | (1) |
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431 | (1) |
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432 | (25) |
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432 | (8) |
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440 | (8) |
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448 | (9) |
12 Wood and its Uses |
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457 | (51) |
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Gross Anatomical Characteristics |
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460 | (4) |
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464 | (8) |
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472 | (2) |
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474 | (3) |
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477 | (4) |
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481 | (1) |
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Chemically Derived Products |
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482 | (5) |
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Mechanically Reduced Products |
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487 | (1) |
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Hardwood Dimension Products |
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488 | (1) |
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Miscellaneous Wood Products |
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489 | (4) |
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Some Important Commercial Woods |
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493 | (1) |
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494 | (2) |
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496 | (1) |
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Spanish, Cuban or West Indian Mahogany |
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496 | (2) |
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Moulmein Teak, Rangoon or Burma Teak |
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498 | (1) |
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499 | (3) |
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502 | (3) |
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Bamboo: the 'Green Gold' of India |
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505 | (3) |
13 Vegetable Tannins and Dyestuffs |
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508 | (22) |
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508 | (10) |
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511 | (2) |
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513 | (1) |
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514 | (1) |
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515 | (1) |
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516 | (1) |
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516 | (2) |
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518 | (12) |
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520 | (1) |
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521 | (2) |
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523 | (1) |
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Logwood or Campeachy Wood |
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524 | (1) |
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525 | (2) |
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527 | (1) |
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528 | (1) |
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529 | (1) |
14 Rubber |
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530 | (13) |
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531 | (3) |
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534 | (6) |
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Substitutes for Para Rubber |
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540 | (1) |
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540 | (3) |
15 Medicinal Plants |
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543 | (24) |
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Belladonna, Deadly Nightshade |
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545 | (2) |
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Fever Bark Tree or Quinine Tree |
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547 | (2) |
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549 | (2) |
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551 | (1) |
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552 | (3) |
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555 | (1) |
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556 | (1) |
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557 | (2) |
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559 | (1) |
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560 | (1) |
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561 | (6) |
16 Insecticides and Herbicides |
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567 | (9) |
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569 | (2) |
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571 | (1) |
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572 | (4) |
17 Essential Oil Yielding Plants |
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576 | (39) |
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578 | (7) |
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585 | (6) |
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591 | (1) |
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592 | (2) |
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German or Hungarian Chamomile |
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594 | (1) |
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Pandang, Screwpine or Keora |
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595 | (1) |
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596 | (2) |
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598 | (1) |
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Damask Rose, Otto of Rose or Attar of Rose |
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599 | (2) |
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Khas-Khas, Khus-Khus or Vetiver |
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601 | (2) |
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603 | (1) |
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604 | (3) |
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607 | (2) |
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609 | (2) |
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611 | (2) |
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613 | (2) |
18 Plant Diversity and its Conservation |
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615 | (12) |
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615 | (1) |
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616 | (1) |
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Objectives of Biological Resources Conservation |
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616 | (1) |
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Vastness of Indian Region |
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616 | (1) |
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617 | (1) |
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Strategies for Genetic Resource Conservation |
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617 | (2) |
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Scientific Aspects of Conservation |
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619 | (1) |
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Conservation Methodologies |
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620 | (5) |
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Spheres of Responsibility |
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625 | (2) |
19 Petrocrops: Our Future Fuels |
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627 | (17) |
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Traditional or Conventional Energy Crops |
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627 | (1) |
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Hydrocarbon-yielding Plants |
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628 | (1) |
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629 | (1) |
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629 | (8) |
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637 | (1) |
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638 | (1) |
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638 | (1) |
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639 | (1) |
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Non-edible Oils as Biofuels |
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639 | (2) |
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Physic Nut or Purging Nut |
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641 | (1) |
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642 | (2) |
20 Ethnobotany: An Integrated Approach |
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644 | (7) |
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Ethnobotanical Research in India |
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647 | (2) |
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Traditional Knowledge Base |
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649 | (2) |
References |
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651 | (6) |
Index |
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657 | |
9780134181011 |
|
Preface |
|
xxiii | |
Acknowledgments |
|
xxix | |
About the Author |
|
xxxi | |
Introduction |
|
1 | (4) |
Chapter 1 The Challenge with Knowledge Transfers |
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5 | (14) |
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7 | (3) |
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8 | (1) |
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9 | (1) |
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9 | (1) |
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10 | (2) |
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12 | (5) |
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12 | (1) |
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12 | (3) |
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The Evolving Nature of the Program |
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15 | (1) |
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15 | (2) |
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17 | (2) |
Chapter 2 Ownership Transfer: Bringing Home a Child |
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19 | (8) |
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Ownership Is More than Experience and Expertise |
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20 | (1) |
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20 | (1) |
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21 | (1) |
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Building Ownership Takes Time |
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21 | (1) |
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21 | (1) |
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How Do You Recognize Ownership? |
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22 | (3) |
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25 | (2) |
Chapter 3 The Approach |
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27 | (4) |
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Visualize the To-Be State |
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27 | (2) |
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29 | (2) |
Chapter 4 The Program |
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31 | (12) |
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31 | (1) |
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32 | (2) |
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34 | (1) |
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35 | (1) |
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36 | (1) |
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Program Structure and Governance |
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36 | (1) |
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37 | (5) |
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38 | (1) |
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39 | (1) |
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Effectiveness and Assimilation |
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39 | (1) |
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Management and Measurement |
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39 | (1) |
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40 | (1) |
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40 | (1) |
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41 | (1) |
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42 | (1) |
Chapter 5 Being Agile |
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43 | (10) |
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Pairing Interaction and Collaboration |
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43 | (1) |
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44 | (1) |
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Be Agile and Build Ownership |
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45 | (1) |
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Code Comfort: Working Code over Documentation |
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46 | (2) |
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48 | (1) |
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49 | (1) |
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50 | (3) |
Chapter 6 Culture |
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53 | (22) |
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54 | (1) |
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Cross-Organizational Cultures |
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54 | (2) |
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56 | (2) |
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58 | (1) |
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Iteration Planning Culture |
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59 | (1) |
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How Distance Impacts Culture |
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59 | (1) |
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60 | (1) |
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61 | (1) |
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62 | (2) |
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"Not Invented Here" Syndrome |
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64 | (2) |
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Culture in the Trenches-Pairing |
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66 | (1) |
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67 | (1) |
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68 | (1) |
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68 | (3) |
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71 | (1) |
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72 | (3) |
Chapter 7 Engineering |
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75 | (8) |
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76 | (1) |
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76 | (1) |
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77 | (1) |
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Transformation through Ownership Transfer |
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78 | (3) |
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81 | (2) |
Chapter 8 Infrastructure |
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83 | (6) |
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83 | (1) |
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There Is Software in Infrastructure, Too |
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83 | (1) |
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Engineering and Infrastructure |
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84 | (1) |
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85 | (1) |
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86 | (2) |
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88 | (1) |
Chapter 9 Continuous Business |
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89 | (12) |
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89 | (2) |
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91 | (2) |
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92 | (1) |
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93 | (2) |
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93 | (1) |
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Business Stakeholder Management |
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94 | (1) |
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Comfort through Continuous Business |
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95 | (1) |
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95 | (2) |
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96 | (1) |
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96 | (1) |
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Ownership Transfer Must End as a Non-Event |
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97 | (2) |
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99 | (2) |
Chapter 10 Executing Ownership Transfer |
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101 | (22) |
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102 | (1) |
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103 | (1) |
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Tracking Ownership Transfer |
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104 | (1) |
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104 | (1) |
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105 | (2) |
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107 | (5) |
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Ownership Transfer of BAs and QAs |
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112 | (1) |
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113 | (1) |
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114 | (1) |
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115 | (3) |
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118 | (1) |
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119 | (4) |
Chapter 11 Process |
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123 | (16) |
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123 | (1) |
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124 | (2) |
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Inceptions and Project Ownership |
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126 | (1) |
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127 | (1) |
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128 | (1) |
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128 | (1) |
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129 | (1) |
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130 | (1) |
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131 | (1) |
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132 | (1) |
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133 | (1) |
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134 | (2) |
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136 | (1) |
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136 | (1) |
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137 | (1) |
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|
138 | (1) |
Chapter 12 Measuring Ownership Transfer |
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139 | (4) |
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140 | (1) |
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140 | (1) |
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140 | (1) |
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|
141 | (1) |
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|
141 | (2) |
Chapter 13 The Three Bridges |
|
143 | (10) |
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Duration of Ownership Transfer |
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|
143 | (1) |
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144 | (3) |
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144 | (1) |
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145 | (1) |
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146 | (1) |
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147 | (1) |
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147 | (1) |
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148 | (1) |
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148 | (1) |
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148 | (3) |
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Teams Operating at Different Levels |
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149 | (2) |
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|
151 | (2) |
Chapter 14 Putting It Together |
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153 | (8) |
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154 | (1) |
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154 | (1) |
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154 | (1) |
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Recalibrating Expectations |
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155 | (1) |
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155 | (1) |
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155 | (1) |
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156 | (1) |
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156 | (1) |
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156 | (1) |
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157 | (1) |
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157 | (1) |
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157 | (2) |
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158 | (1) |
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|
159 | (2) |
Chapter 15 Conclusion |
|
161 | (6) |
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|
161 | (2) |
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163 | (1) |
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164 | (1) |
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|
164 | (1) |
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|
165 | (2) |
Chapter 16 Epilogue |
|
167 | (4) |
Bibliography |
|
171 | (2) |
Glossary |
|
173 | (4) |
Index |
|
177 | |