Sorghum: Origin, History, Technology, and Production / Edition 1

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Overview

"Making Six Sigma Last is the most practical and helpful resource that I have seen on this subject. George's charisma and charm spill over into this interesting and entertaining book. Using one of George's many analogies, 'this is an upper-deck shot,' and combined with his first book should become the benchmark for Six Sigma learning."-Dan Porter, Chairman and CEO, Wells Fargo Financial

"An energetic, step-by-step exploration filled with interesting and entertaining examples of real-world business experiences. Making Six Sigma Last is a powerful action plan for managers!"-Guenter Bulk, Managing Director, GE Capital IT Solutions

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Editorial Reviews

Booknews
Offers a thorough treatment of sorghum, a grain of great economic importance grown in the US and abroad, particularly in regions of marginal rainfall and high temperatures, where other cereals often fail. The section addressing the origins and history of sorghum include discussion of the classification and characterization of sorghum, its development as a crop in some African and Asian countries, and the history of cultivar development in the US. The plant itself is treated in depth through discussion of its physiology, genetics, and cytogenetics; its collection, conversion, and utilization; techniques for developing new cultivars; and biotechnological developments. Coverage of production and production hazards includes discussion of production statistics, integrated crop management, insect pests, diseases and disease management, weeds, and marketing. Finally, processing and products are addressed, including the structure and chemistry of the sorghum caryopsis, sorghum as food and its industrial utilization, its value in the diets for livestock, fermented products made from sorghum, and its use as forage and fodder. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780471242376
  • Publisher: Wiley
  • Publication date: 12/28/2000
  • Series: Wiley Series in Crop Science Series , #2
  • Edition number: 1
  • Pages: 840
  • Product dimensions: 7.11 (w) x 10.33 (h) x 2.10 (d)

Meet the Author

GEORGE ECKES is the founder and principal consultant for Eckes & Associates, Inc., a consulting group specializing in results-driven continuous improvement, Six Sigma training and implementation, organization development, and managing change. His clients include GE Capital, Pfizer, Westin, Honeywell, and Volvo. In 1996, EAI was chosen as a primary consulting organization for General Electric in their Six Sigma Quality initiative. Eckes has published numerous papers on the topic of performance improvement and is the author of The Six Sigma Revolution, published by Wiley.
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Table of Contents

Preface.

Contributors.

ORIGIN AND HISTORY.

Origins of Domesticated Sorghum and Its Early Diffusion to India and China (C. Kimber).

Classification and Characterization of Sorghum (J. Dahlberg).

Development of Some Agricultural Industries in Several African and Asian Countries (L. House, et al.).

History of Cultivar Development in the United States: From "Memoirs of A. B. Maunder—Sorghum Breeder" (C. Smith & R. Frederiksen).

THE SORGHUM PLANT.

Physiology and Genetics of Maturity and Height (P. Morgan & S. Finlayson).

Genetics and Cytogenetics (W. Rooney).

Collection, Conversion, and Utilization of Sorghum (D. Rosenow & J. Dahlberg).

Techniques in Developing New Cultivars (W. Rooney & C. Smith).

New Horizons in Biotechnology (P. Subudhi & H. Nguyen).

PRODUCTION AND PRODUCTION HAZARDS.

Sorghum Production Statistics (C. Smith).

Integrated Crop Management for Sorghum (J. Cothren, et al.).

Insect Pests of Sorghum (G. Teetes & B. Pendleton).

Diseases and Disease Management in Sorghum (R. Frederiksen).

Weeds and Their Control in Grain Sorghum (P. Stahlman & G. Wicks).

Marketing (T. Lust, et al.).

PROCESSING AND PRODUCTS.

Structure and Chemistry of the Sorghum Caryopsis (R. Waniska & L. Rooney).

Sorghum Food and Industrial Utilization (L. Rooney & R. Waniska).

Value of Sorghum and Sorghum Coproducts in Diets for Livestock (J. Hancock).

Fermentated Products: Beverages and Porridges (J. Taylor & J. Dewar).

Forages and Fodder (J. Pedersen & J. Fritz).

Index.

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