The Production of New Potato Varieties: Technological Advances by G. J. JellisThe Production of New Potato Varieties: Technological Advances by G. J. Jellis

The Production of New Potato Varieties: Technological Advances

EditorG. J. Jellis, D. E. Richardson

Paperback | May 29, 2008

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The potato is one of the world's most important food crops. It produces more nutritious food from less land in a shorter time than any other major crop. Therefore advances in the production of new potato varieties will greatly contribute to the world's food supply. The book outlines strategies used in the breeding and testing of potato varieties. It considers prospects for varietal improvement using both traditional and new techniques, including genetic manipulation, tissue culture and protoplast fusion. Opportunities for breeding varieties suitable for propagation from true seed, of particular significance to the agricultural systems of developing countries, are also featured, together with an extensive and bibliography. The book is based on the proceedings of a joint meeting of EAPR and EUCARPIA at King's College, Cambridge, December 1985. It contains contributions from many leading authorities in potato breeding and variety assessment throughout the world, and will interest post-graduate students in plant breeding, genetics and molecular biology, together with professionals engaged in potato research and the application of molecular biology to agriculture.
Title:The Production of New Potato Varieties: Technological AdvancesFormat:PaperbackDimensions:380 pages, 9.02 × 5.98 × 0.83 inPublished:May 29, 2008Publisher:Cambridge University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0521063787

ISBN - 13:9780521063784


Table of Contents

Part I. Genetic Resources; Part II. Breeding Strategies; Part III. Selection and Screening Methods; Part IV. Variety Assessment; Part V. Semi-Conventional Breeding Methods; Part VI. True Potato Seed; Part VII. Unconventional Breeding Methods; Part VIII. Commentary.