FRUIT TREES

The course of Fruit Crops describes the plants, either trees, shrubs or herbaceous, which provide edible fresh fruits and nuts (excluding vegetables), and trees and shrubs which produce oil, spice and drug products, from temperate and tropical environments. Forest trees are not included.
The species dealt with are:
Fresh fruits: Apple, Pear, Grapevine, Citrus, Banana, Coconut, Avocado, Mango, etc.
Nuts: Almond, Cashew, Macadamia, Hazelnut, Pistachio, Date palm, Walnut.
Spices: Mustard, Pepper, Chili pepper, Vanilla, Cinnamom, etc.
Stimulants: Coffee, Cocoa, Tea, Cola.
Olii plants: Olive, Oil palm
For each species the aspects considered are:
Botany - morphology, anatomy, physiology of food plants, with special reference to the parts used as food and to the processes leading to their formation on the plant;
Genetics - origin and distribution of species, subspecies and varieties, and their environmental and quality features;
Cultivation - Main cultivation techniques, and their effects on production quality and quantity;
Transformation and storage - in farm techniques adopted for product conditioning and storage.