This volume is part of a book series that reviews the progress in cell and tissue culture and genetic transformation methodologies, and presents aspects of the molecular genetics of target crops and the practical applications of transgenic plants. The first 3 volumes cover crop biotechnology before 2001, whereas the last 3 volumes deal with the more recent advances in this field. This book focuses on cereals, vegetables, root crops, herbs and spices. Section I (one chapter) is an introductory chapter that places into perspective the impact of plant biotechnology on agriculture. Section II (7 chapters) focuses on cereals (rice, wheat, maize, rye, pearl millet, barley and oats), whereas section III (7 chapters) covers vegetables (tomato, cucumber, aubergine, lettuce, chickpea, Phaseolus vulgaris and cowpea, carrot and radish). Root crops (potato, cassava, sweet potato and sugarbeet) are included in section IV (5 chapters), whereas herbs and spices (sweet and hot peppers, onion, garlic and mint) are presented in section V (3 chapters). This volume is an invaluable reference for plant breeders, researchers and graduate students in the fields of plant biotechnology, agronomy, horticulture, genetics, and plant and cell biology.
