The potato is the world’s most important non-cereal food, with a global production of 370 million tonnes. The cultivated potato, Solanum tuberosum L. (AABB, 2

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increas

This collection starts by reviewing key issues such as valuing, identifying and monitoring plant genetic diversity. The book goes on to assess advances in in-si

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the

This anchor volume to the series Managing Global Genetic Resources examines the structure that underlies efforts to preserve genetic material, including the wor