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Indian Chillies

 
S.N. Mahindru (Author)
Synopsis "Chillies, the dried ripe fruits of the species of genus capsicum, also called red peppers. Capsicums constitute an important well-known commercial crop used as a condiment, culinary supplement or as a vegetable. Chillies are virtually an indispensable item in the kitchen.

India is the largest producer of chillies in the world accounting for over 45% of the total area under cultivation. About four decade ago (1970-71), India produced 520,400 tonnes of chilies from 783400 hectares. Three decades later she produced 1046220 tonnes from 883160 hectares. During 2004-2005 the production was 1237781 tonnes.

Exportwise, during 1988-89, India exported a more 7876 tonnes earning only Rs. 17.184 crores. Two decades later i.e. 2007-08 she has exported nearly 209000 tonnes earning thereby Rs. 1097.50 crores.

As indicated above, today Indian chillies have gained great importance not only from the commercial angle but also from the processing, analytical, techno-legal an other angles also. To update information on all these aspects this comprehensive and authentic monograph is presented.

A valuable guide for (a) all those dealing in production and marketing of Indian chillies, within and outside India. (b) All those involved in the process quality control of Indian chillies as per statutory bindings."
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About the author

S.N. Mahindru

Sh. S. N. Mahindru (b. 1930) is retired Chief Chemist from the Agmark Organisation of the Govt. of India. He has been Chief Consultant, Food Standards and Laws with MDH Ltd. For 13 years. His advice has been sought by several internationally organization dealing with food manufacture and its quality control. He is author of several books. Some have been accepted as standard reference text by the Board for Public Analyst Qualifying Examination under the prevention of Food Adulteration Act. 1954. Sh. S.N. Mahindru is a fellow of several scientific bodies like Institution of Chemist (India), Oil Technologist Association of India as well as Essential Oils Association of India, member of several expert committees of Bureau of India Standards, past president of Association of Food Scientist and Technologist (Delhi Chapter). He was member of National Task Force under Indian Council of Agriculture Research. He has also contributed a chapter entitled “Efficiency of Analytical Techniques” in the internationally acclaimed book “Treatises on Fats, Fatty Acids and Oleochemicals”.

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Bibliographic information

Title Indian Chillies
Author S.N. Mahindru
Format Hardcover
Date published: 20.08.2009
Edition 1st ed.
Language: English
isbn 8131305744
length vi+224p., Tables