organized to examine opportunities for biotechnology research in six areas: 1) vaccines, 2) animal production, 3) monoclonal antibodies, 4) energy, 5) biological nitrogen fixation, and 6) plant cell and tissue culture. ISBN 0-309-04256-9.

61. Fisheries Technologies for Developing Countries. 1987, 167 pp. Identifies newer technologies in boat building, fishing gear and methods, coastal mariculture, artificial reefs and fish aggregating devices, and processing and preservation of the catch. The emphasis is on practices suitable for artisanal fisheries. ISBN 0-309-04260-7.

73. Applications of Biotechnology to Traditional Fermented Foods. 1992, 207 pp. Microbial fermentations have been used to produce or preserve foods and beverages for thousands of years. New techniques in biotechnology allow better understanding of these transformations so that safer, more nutritious products can be obtained. This report examines new developments in traditional fermented foods. ISBN 0309-04685-8.


47. Amaranth: Modern Prospects for an Ancient Crop. 1983, 81 pp. Before the time of Cortez, grain amaranths were staple foods of the Aztec and Inca. Today this nutritious food has a bright future. The report discusses vegetable amaranths also. ISBN 0-309-04171-6.

53. Jojoba: New Crop for Arid Lands. 1985, 102 pp. In the last 10 years, the domestication of jojoba, a little-known North American desert shrub, has been all but completed. This report describes the plant and its promise to provide a unique vegetable oil and many likely industrial uses. ISBN 0-309-04251-8.

63. Quality-Protein Maize. 1988, 130 pp. Identifies the promise of a nutritious new form of the planet's third largest food crop. Includes chapters on the importance of maize, malnutrition and protein quality, experiences with quality-protein maize (QPM), QPM's potential uses in feed and food, nutritional qualities, genetics, research needs, and limitations. ISBN 0-309-04262-3.

64. Triticale: A Promising Addition to the World's Cereal Grains. 1988, 105 pp. Outlines the recent transformation of triticale, a hybrid between wheat and rye, into a food crop with much potential for many marginal lands. The report discusses triticale's history, nutritional quality,

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