Description

Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emerging countries for vanilla production, including China, India, and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality.

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