Specialty Grains For Food And Feed

by Elsayed Abdel-Aal (Editor), Peter Wood

Contributors from Canada, the US, and Europe provide an overview of the specialty and alternative grains for which new markets have grown up in recent years. The volume compiles information on a range of ancient and recently developed grains, including einkorn, emmer, spelt, waxy wheat, hulless barley and oats, hairless canary seed, specialty rye and sorghum, blue and purple grains, amaranth, buckwheat, and organic grains. The grains are described in terms of their history, genetic background, agronomic needs, uses, health aspects, and marketability, and their roles in maintaining agricultural diversity, protecting the environment, and contributing to the safety and nutritional value of the food supply are discussed. Annotation ©2004 Book News, Inc., Portland, OR

413 pages, Hardcover

Published December 15, 2004