CONTENTS 



Page 



Preface ii 



Introduction 1 



Domestication 1 



Distribution 3 



Botany 4 



Classification 4 



Morphology 5 



Cytology 9 



Cultivars 10 



Culture 15 



Environmental requirements 15 



Land preparation and planting 18 



Fertilization 22 



Pest control 23 



Staking 27 



Harvests and yields 28 



Storage 29 



Culinary characteristics 30 



Cooking and cooked products 31 



Composition 32 



Potential use 34 



Literature cited 35 



iii 



