Textbook of

Economic Botany

Textbook of

Economic Botany

Dr. V. Verma, M.Sc., Ph.D. (Formerly Head of the Department of Botany) Deshbandhu College (University of Delhi)

Ane Books Pvt. Ltd. New Delhi i Chennai

Textbook of Economic Botany V. Verma © Author First Edition : 2009 Reprint: 2015, 2016 (Twice), 2017, 2018, 2019, 2020

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DEDICATED TO MY BRILLIANT TEACHERS

University of Allahabad

• Prof. Sri Sri Ranjan • Prof. V S Ramadas Ewing Christian College, Allahabad

• Prof. P S Job • Prof. S N Bhattacharya • Prof. L M Srivastava

Preface

During the Stone Age, animals were the prime food for survival. With the passage of time, man understood the need for growing of vegetables and plants besides domesticating animals. The nurture of plants led to the practice of agriculture and a strong belief that plants could contribute to the well being of mankind for shelter and clothes. Since plants do pose unlimited economic importance, a few are popular among human beings. I have dealt with only those plants which are widely used by human beings. The book is primarily meant for undergraduate students of Indian Universities and has the latest information on the production of cereals and millets of our country. I have tried to describe the economically important plants in a concise and detailed manner which should prove to be useful to the students. I must acknowledge with gratitude the various authors whose books I have consulted while writing the book. I have taken utmost care to provide authentic illustrations for which I am extremely thankful to Mr. R. K. Majumdar. Though extreme care has been taken in proof reading, some mistakes might have crept into the book. The teachers and the taught are requested to point out such mistakes to me. It will be highly appreciated. At the end, I must express my heartfult thanks to Mr. Sunil Saxena and Mr. Jai Raj Kapoor of Ane Books Pvt. Ltd. for the pains they have taken in preparing the book. I am extremely thankful to my wife Mrs. Santosh Verma for extending a helping hand in the preparation of the book.

V. Verma

Contents Preface 1. Importance of Plants and Plant Products 2. Food Plants

vi 1-4 5-10

History of Food Plants, New World : Centers of Origin, New World: Centers of Origin

3. Food Plants (Contd.) The Cereals, India’s Major Food Crops, Wheat, Origin and History, Wheat Growing Regions, Botanical Description, Suitable Plant Type, Ecological Factors, Cultivation, Harvesting, Cytotaxonomy of Wheat, Important Cultivated Wheat, Breeding Wheat, Some High Yielding Wheat Varieties, The Milling of Wheat, Uses of Wheat, Diseases of Wheat, Maize or Corn, Origin and History, Maize Producing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Kinds of Maize, Hybrid Corn, Uses of Maize, Diseases of Maize Plant, Maize As Rabi Crop, Hybrid Strains, Rice, Origin and History, Rice Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting and Milling, Breeding Rice, High yielding Varieties of Rice, Pusa 4–1–11 (IET 1722), Uses of Rice, Diseases, Oats, Origin and History, Oat-growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Kinds of Oats, Uses of Oats, Diseases, Barley, Origin and History, Barley Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Kinds of Barley, Uses of Barley, Diseases, Millets, Sorghum, Origin and History, Sorghum Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Jowar, Diseases, Pearl Millet, Origin and History, Bajra Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Bajra, Diseases, RAGI, Origin and

11-78

Textbook of Economic Botany

x

History, Ragi Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Ragi, Kodo Millet, Botanical Description, The Common Millet, Origin and History, GRowing Regions, Botanical Description, Ecological Factors, Cultivation and Harvesting, Uses of Common Millet, Little Millet, Botanical Description, Foxtail Millet, Rala Growing Regions, Botanical Description, Ecological Factors and Cultivation, Uses of Foxtail Millet, Japanese Barnyard Millet, Botanical Description, Uses of Japanese Millet, Questions

4. Food Plants (Contd.)

79-106

Legumes, Gram, Origin and History, Gram Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Gram, Diseases, Peas, Origin and History, Pea Growing Regions, Botanical Description, Ecological Factors and Cultivation, Uses of Pea, Diseases, Pigeon Pea, Origin and History, Arhar Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Arhar, Diseases, Lentil, Origin and History, Lentil Growing Regions, Botanical Description, Ecological Factors, Cultivation, Uses of Lentil, Diseases, Mung Bean or Green Gram or Golden Gram, Origin and History, Botanical Description, Ecological Factors, Cultivation, Uses of Mung, Diseases, Urd Bean, Urd Growing Regions, Botanical Description, Ecological Factors, Cultivation, Uses of Urd, Moth Bean, Moth Bean Growing Regions, Botanical Description, Ecological Factors, Cultivation and Harvesting, Uses of Moth, Soybean, Origin and History, Soybean Growing Regions, Ecological Factors, Botanical Description, Cultivation, Harvesting, Uses of Soybean, Lablab, Origin and History, Botanical Description, Uses of Lablab, Groundnuts, Origin and History, Groundnut Growing Regions, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Groundnuts, Diseases, Questions

5. Food Plants (Contd.)

107-110

Nuts, Cashew Nut, History and Distribution, Botanical Description, Ecological Factors, Cultivation and Harvesting, Uses of Cashew Nut, Diseases, Some other Nuts, Questions

6. Food Plants (Contd.) Vegetables, I. Underground Vegetables, Root Vegetables, Carrots, Origin and History, Botanical Description, Cultivation, Uses of Carrots, Radish, Origin and History, Botanical Description, Cultivation and Harvesting, Uses of Radish, Turnips, Origin and History, Botanical Description, Cultivation and Harvesting, Beets, Origin and History, Botanical Description, Uses of Beets, Sweet

111-140

Contents

xi

Potatoes, Origin and History, Botanical Description, Cultivation and Harvesting, Uses of Sweet Potatoes, Cassava, Manioc, Tapioca, Mandioca, etc., Origin and History, Yams, Origin and History, Important Species, Uses of Yams, Stem Vegetables, Potato, Origin and History, Botanical Description, Aroids, Cultivation, Uses of Aroids, Onion, Origin and History, Botanical Description, Cultivation and Harvesting, II. Herbage Vegetables, Cabbage and its Allies, III. Fruit Vegetables, Cucurbits, (Cucumbers, Gourds, Pumpkins Squashes and Melons), Cucumbers, Gourds, Pumpkins And Squashes, Melons, Tomato, Origin and History, Botanical Description and Cultivation, Eggplant, Origin and History, Botanical Description and Cultivation, Uses of Eggplant, Questions

7. Food Plants (Contd.)

141-154

Fruits, Apple, Origin and History, Botanical Description and Cultivation, Uses of Apple, Grapes, Origin and History, Botanical Description and Cultivation, Uses of Grapes, Sweet Orange, Origin and History, Botanical Description, Uses of Sweet Orange, Mango, Origin and History, Botanical Description, Uses of Mango, Banana, Origin and History, Botanical Description, Cultivation, Uses of Banana, Guava, Origin and History, Botanical Description, Uses of Guava, Litchi, Origin and History, Botanical Description, Uses of Litchi, Papaya, Origin and History, Botanical Description, Uses of Papaya, Pineapple, Origin and History, Botanical Description, Cultivation, Uses of Pineapple, Some other Fruits, Questions

8. Spices and other Flavouring Materials Spices Obtained From The Underground Parts, Ginger, Origin and History, Botanical Description, Cultivation and Storage, Uses of Ginger, Turmeric, Origin and History, Botanical Description, Ecological Factors, Cultivation, Uses of Turmeric, Other Spicesm Spices Obtained From Barks, Cinnamon, Origin and History, Botanical Description, Cultivation, Uses of Cinnamon, Other Spices, Spices Obtained From Flowers or Flower Buds, Cloves, Origin and History, Botanical Description, Cultivation, Uses of Cloves, Saffron, Uses of Saffron, Spices Obtained From Fruits, Chillies, Origin and History, Botanical Description, Ecological Factors, Cultivation, Harvesting, Uses of Chillies, Pepper, Origin and History, Botanical Description, Ecological Factors, Cultivation, Uses of Pepper, The Umbelliferous Fruits (Spices), Fennel, Coriander, Cumin, Spices Obtained From Seeds, Cardamom, Origin and History, Botanical Description, Ecological Factors, Cultivation, Uses of Cardamom, Mustard, Nutmeg, Botanical Description, Ecological Factors, Harvesting, Uses of Nutmeg, Questions

155-176

Textbook of Economic Botany

xii

9. Algae as Food

177-180

1. Cyanophyta, 2. Chlorophyta, 3. Phaeophyta, 4. Rhodophyta

10. Edible Mushrooms

181-184

11. Beverage Plants and Beverages

185-200

Coffee, Origin and History, Botanical Description, Cultivation, Preparation, Caffeine, Hazards of Caffeine, Uses of Coffee, Tea, Origin and History, Tea Growing Regions, Botanical Description, Ecological Factors, Cultivation, Preparation of Tea, Uses of Tea, Cocoa and Chocolate, Cacao, Origin and History, Botanical Description, Ecological Factors and Cultivation, Preparation, Uses of Cocoa and Chocolate, Other Beverages, Alcoholic Beverages, Fermented Beverages, Wine, Beer, Hard Cider, Distilled Beverages, Whisky, Brandy, Rum, Gin, Questions

12. Fibers

201-226

Soft or Bast Fibers, Jute, Origin and History, Botanical Description, Ecological Factors, Cultivation, Harvesting, Fiber Extraction, Fiber Character, Uses of Jute, Flax, Cultivation, Extraction of Fibers, Uses of Flax Fiber, Hemp, Origin and History, Botanical Description, Cultivation, Extraction, Uses of Hemp, Sunn Hemp, Origin and History, Botanical Description, Cultivation, Uses of Sunn Hemp, Ramie, Origin and History, Botanical Description, Ecological Factors, Cultivation, Extraction of the Fiber, Uses of Ramie, Surface Fibers, Cotton, Origin and History, Kinds of Cotton, Botanical Description, Quality of Cotton Fibres, Ecological Factors, Cultivation, Preparation of Cotton Thread, Uses of Cotton, Coir, Origin and Distribution, Location of the Fiber, Harvesting and Processing, Uses of Coir, Hard of Leaf Fibres, Abaca, Origin and Distribution, Botanical Description, Location of the Fibre, Uses of Manila Hemp, Sisal, Origin and Distribution, Botanical Description, Ecological Factors, Harvesting and Processing, Uses of Sisal, Questions

13. Forest Products : Wood and Cork Wood,Uses of Wood, I. Unprocessed Timber, 1. Lumber and sawed timbers, 2. Fuel, 3. Posts, mine timbers, poles and pilings, 4. Veneers, plywoods and laminated structures, 5. Ties and railroad maintenance, 6. Cooperage, 7. Miscellaneous items, II. Wood Conversion Products, Paper, Origin and History, Raw Materials, Manufacture of Wood Pulp, The Manufacture of Paper from Pulp, Rayon, Plastics and Other Products, Modified Woods, Hydrolysis, Distillation, Cork, Timber Yilding Plants, Teak, Quality and Uses of Teak Wood, Sal, Quality and Uses of Sal Wood, Shisham, Quality and Uses of Shisham Wood, Semal, Quality and Uses of Semal Wood, Deodar, Quality and Uses of Cedrus Wood, Pine, Questions

227-242

Contents

14. Industrial Plants: Tannins and Dye Materials

xiii

243-248

Tannins, The Tanning Industry, Sources of Tanning Materials, The Manufacture of Ink, Dyes and Pigments, Sources of Natural Dyes, Woods, Leaves, Roots and Tubers, Flowers, Fruits, Seeds, Gum— Resin, Lichens, Questions

15. Industrial Plants (Contd.) Rubber and other Latex Products

249-256

Rubber, Hevea Rubber, Other Sources of Rubber, Uses of Rubber, Other Latex Products, Castilla Rubber, Botanical Description, Guttapercha, Balata, Chicle, Jelutong, Questions

16. Gums and Resins

257-262

Gums, Resins, Hard Resins, Copals, Amber, Lacquer, Shellac, Oleoresins, Turpentines, Balsams, Elemi, Gum Resins, Questions

17. Industrial Plants (Contd.) Sugars and Starches

263-268

Sugarcane, Origin and History, Sugarcane Growing Regions, Botanical Description, Ecological Factors, Cultivation, Preparation of Sugar, Uses of Sugar, Other Sources of Sugars, Questions

18. Fats and Oils

269-290

Vegetable Fats, Coconut, Origin and History, Coconut Growing Regions, Botanical Description, Ecological Factors, Cultivation, Extraction of Oil, Uses of Coconut, Oil Palm, Botanical Description, Harvesting and Extraction, Uses of Palm Oil, Drying Oils, Linseed, Origin and History, Linseed Growing Regions, Botanical Description, Ecological Factors, Cultivation, Uses of Linseed Oil, Safflower, Origin and History, Botanical Description, Cultivation, Harvesting and Extraction, Uses of Safflower Oil, Semi-drying Oils, Sesame, Origin and History, Sesame Growing Regions, Botanical Description, Cultivation, Uses of Sesame Oil, Sunflower, Origin and History, Botanical Description, Cultivation and Harvesting, Uses of Sunflower Oil, Mustard, Origin and History, Botanical Description, Oil Extraction, Uses of Mustard, Non-drying Oil, Castor, Uses of Castor, Olive Oil, Botanical Description, Extraction, Uses of Olive Oil, Jatropha, Origin and History, Botanical Description, Ecological Factors, Cultivation, Extraction of Biodiesel, Uses of Jatropha, Questions

19. Essential Oils Extraction of Essential Oils, Classification of the Essential Oils, Perfumes, Examples of Perfume Oils, Medicinal and Industrial Oils, Camphor and Camphor Oil, Cedarwood Oil, Peppermint Oil, Ajowan Oil, Questions

291-296

Textbook of Economic Botany

xiv

20. Medicinal Plants

297-312

History, Drugs Obtained From Roots, Aconite, Rauwolfia, Origin and History, Botanical Description, Ecological Factors, Harvesting and Extraction, Medicinal Properties, Uses of Rauwolfa, Drugs Obtained From Barks, Quinine, Origin and History, Botanical Description, Ecological Factors, Medicinal Properties, Drugs Obtained From Stems, Ephedrine, Uses of Ephedrine, Drugs Obtained From Leaves, Belladona, Origin and Historhy, Botanical Description, Medicinal Properties, Cocaine, Origin and History, Botanical Description, Medicinal Properties, Digitalis, Origin and History, Eucalyptus, Drugs Obtained From Flowers, Fruits and Seeds, Strychnine, Opium, Origin and History, Botanical Description, Extraction, Medicinal Properties, Uses of Opium, Drugs Obtained From the Lower Plants, Antibiotics, Other Drugs, Insecticide Yielding Plants, Pyrethrum, The Insecticide, Rotenon, Origin and History, Botanical Description, Harvesting, The Insecticide, Questions

21. Fumitories and Masticatories (Smoking and Chewing Materials)

313-318

Tobacco, Origin and History, Botanical Description, Ecological Factors, Cultivation, Curing of Tobacco, Betel and Areca Nut, Origin and history, Botanical Description, Cola, The True Narcotics, Coca, Opium, Ganja, Bhang, Mrijuana, Charas, Hashish

General Questions

319-322

Index

323-336

1

Importance of Plants and Plant Products The importance of plants to the living world hardly needs any elaboration. There are plants and plants the world over and the whole animal kingdom is dependent on them for food. Man’s basic necessities of food, shelter and clothing have been met with by plants from times immemorial. In this chapter only a brief outline of the economically important plants or products derived from seeded plants (Spermatophyta) and lower plants is given. Fossil Fuels. The main sources of heat and energy for the mankind are coal (the carbonized remains of compressed carboniferous forests), peat (the partially carbonized remains of recent Sphagnum deposits), and petroleum (hydrocarbons from ancient plants, mainly diatoms). Food Plants– The chief sources of human food are: Cereals– The cereals are sources of carbohydrates. The great ancient civilizations flourished on account of rice (Oriental), wheat (European), and maize (American). Legumes– Legumes are sources of proteins. They supplement carbohydrates in human diet. Nuts– A variety of plants bearing nuts, or nut like fruit are rich in fat or protein. Vegetables– Roots, stem, leaves, flowers and fruits of a number of plants are eaten raw or are cooked as vegetables. Some of them are rich sources of carbohydrates (starch etc.) while others are rich in minerals and vitamins. Fruits– They are highly nutritious and delicious. The fruits are rich in minerals and vitamins. They are very much liked by human beings. They satisfy their palate and help in the maintenance of good health. Spices and other aromatic substances– They are used for flavouring food, beverages, medicines, tobacco, and confection and for scenting cosmetics, soap, and incense. They are also used in medicine as carminatives and antiseptics.