Chapters authored
Anthracnose Disease of Mango: Epidemiology, Impact and Management Options
Mango is one of the frequently cultivated seasonal fruit crops in several tropical and subtropical regions. It is consumed as whole fruits apart from serving as raw materials for most industries that are into mineral production. Mango production is, however, constrained by diseases, pests, and poor post-harvest handling of fruits. Anthracnose disease, caused by Colletotrichum gloeosporioides Penz and Sacc, is one of the most important yields limiting constraint in mango production across the globe. The disease occurs in both the field and post-harvesting. In the field, it affects aboveground parts, such as the stem, branches, leaves, flowers, and fruits. Anthracnose disease reduces the shelve life and marketability of mango fruit. In Ghana, anthracnose disease is responsible for about 30% yield/fruit loss. Most farmers do not control it, although some have resorted to the application of various fungicides not registered for mango anthracnose disease management in Ghana. This chapter will highlight on the importance of the disease on the mango industry in Ghana, control strategies currently employed thereby reducing the over-reliance on chemical control option and propose ways to minimize the effect of the disease in the country.
Part of the book: Current and Emerging Challenges in the Diseases of Trees
State of the Art of Yam Production
Yam is a labor-intensive and weed-sensitive food crop. The labor-intensive nature of the yam means that the production process requires the attention of the farmer all year round. However, the dwindling labor situation and the proliferation of weeds have forced farmers to think of modern ways of controlling weeds on their farms, that is, the adoption of chemical (herbicides) weed control. Even though the adoption of these chemicals has no doubt brought relief to the farmers and has resulted in increased yam production over the years, it has also brought in its wake, negative externalities of environmental pollution, human health effects, and food quality issues. The study was thus designed to investigate how yam is produced, the human and environmental health effects of how yam is produced, and food quality effects of how yam is produced. This was done through literature review, and field and laboratory experiments. It was revealed that, in recent years, new innovations have been introduced in yam production, the manner in which farmers handle herbicides in their yam production process exposes them to high doses of pesticides, thereby endangering their lives. The study findings also suggest that the use of herbicides in yam production does not affect the quality of the yam.
Part of the book: Advances in Root Vegetables Research