African gardens and ochards : Growing vegetables and fruits / Hugues Dupriez

Part I
Gardens and orchards
Chapter 1
Gardens and orchard as a source of variety in food
Fields, gardens and orchards
Occupying land surface and volume
Calculating yields and productivity
etc.

Chapter 2
Vegetables, fruits and condiments - health foods
The food man needs
Foodstuffs
Nutritional aspects of food processing

Chapter 3
Laying out and preparing the land for cultivation
Bed preparation for seasonal crops
Earthing up
Planting holes
Some gardening tools
Additional hoeing

Chapter 4
Managing soil frtility
Fertility
Soil fertility generated on the farm
Ashes and cinders
Commercial fertilizers

Chapter 5
Plant spacing above and below the ground
Planting patterns
Arrangement of plants above the ground

Chapter 6
Pruning
Why are plants prunned ?
Promoting growth, shape and form of plants
Pruning practices that increase yield
Observations prior to production pruning ' Harvesting pruning '
etc.

Chapter 7
Diseaes and pests
Major plant diseases and pests
Secondary infections
The symptoms of disease
etc.

Chapter 8
Natural methods for the prevention of pests in cultivated plants
Nutrition affects the health of cultivated species
Pest control and plant environment
Plant density and pest control
Sources of infection
etc.

Chapter 9
Natural methods of pest control
Natural products used for pest control
Mechanical methods of pest control
Food chains

Chapter 10
Biological control of crop pests
Direct biological control
Indirect biological control

Chapter 11
Pesticides
Insecticides
Fungicides
Rodenticides
Other pesticides
etc.

Chapter 12
Propagation by seeds and by vegetative material
Natural methods of vegetative propagation
Choice of quality plantating material
Selecting seeds for specific conditions
Harvesting and storing seeds and cuttings
etc.

Chapter 13
Sowing and planting
Direct sowing in the field
Establishment of cuttings and tubers
Planting depths for seeds
Good sowing practices
etc.

Chapter 14
Nurseries
Objectives in nursery construction
Methods of nursery establishment
Protecting nurseries

Chapter 15
Transplanting techniques
Planting trees

Chapter 16
Timing of sowing and transplanting
Planting patterns
Sowing calenders
Sowing patterns and timing for seasonal crops
Timing for trees and perennial crop planting

Chapter 17
Grafting
Reasons for grafting
Plant structures related to grafting
Selecting stock plants and scions
Compatibility between plants and scions
etc.

Chapter 18
The domestication of wild species of annual and perennial plants
How can sponteneous and subspontaneous plants be domesticated

Chapter 19
Gardens and water availability
Water requirements and the irrigation of cultivated plants
Rainfed market gardening
Irrigated gardens
Valley bottom cultivation and drainage
Water management in perspective

Part II
Vegetables, fruits and condiments
Chapter 20
Leaf vegetables and pot herbs
SP1 Amaranths and celosia
SP2 Baobab
SP3 Indian Spinach
SP4 Basil
etc.

Chapter 21
Vegetable and condiment fruits
SP20 Egg plant
SP21 Dessert date
SP22 Fagara
SP23 Fig sycamore
SP24 Okra
etc.

Chapter 22
Cucurbitaceae
SP34 Chayote
SP35 Citrulius and watermelon
SP36 Cucumbers and gherkins
SP37 Bitter cucumber
etc

Chapter 23
Miscellaneous fruits
SP46 Annonaceae
SP47 Carombola
SP48 Cayor cherry
SP49 Detar
etc.

Chapter 24
Seeds,nuts and Kernels
SP59 Cashew
SP60 Kola
SP61 Dika nut
SP62 Calabash nutmeg
etc.

Chapter 25
Palms
SP73 Date palm
SP74 Dum palm
SP75 Oil palm
SP76 Coconut
etc.

Chapter 26
Bulb and root vegetables
SP79 Garlic, onion and Shallot
SP80 Carrot
SP81 Coleus
SP82 Ginger and tumeric
etc.

Chapter 27
Edible bark and flower prodcing trees
SP84 Garlic trees
SP85 Red flower silk and silk cotton
SP86 Triumphetta
etc.







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