NOVEL APPROACH TO SUSTAINABLE TEMPERATE HORTICULTURE

NOVEL APPROACH TO SUSTAINABLE TEMPERATE HORTICULTURE

By GULZAR AHMAD NAYIK , SAJAD H WANI , VAJAHAT KHURSHEED , MOHAMMAD JAVED ANSARI
Rs.51,690
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Description

In the current scenario, marked by a continual improvement in living standards, it becomes imperative to boost the productivity as well as the efficiency of agriculture, especially horticulture, which holds the potential for significant economic prosperity aligning with Sustainable Development Goal number 8, "Decent Work and Economic Growth". Modern technological interventions, such as geospatial technology and geographic information system (GIS) technology, can be harnessed to yield effective results in addressing challenges and providing enhanced decision support, particularly in the planning of horticultural resource management. Cultivation and production of fresh produce face several challenges, including prolonged juvenile phases and reproductive cycles with extended breeding periods, creating bottlenecks in the process. The evolving trends in biotechnology offer promising solutions for improving the selection of desirable traits. Biotechnological techniques aimed at improving fruit efficiency encompass tissue culture, induction of genetic variability, germplasm conservation, and molecular breeding/genomics. These methods involve the study of genetic diversity, DNA fingerprinting, and Quantitative Trait Loci (QTL) analysis for marker-assisted selection. Over the past few decades, the global population has consistently risen, raising concerns about the ability of the current food system to adequately feed the anticipated 10 billion people in the next 30 years. While this challenge is deemed achievable, certain changes in both food production and consumption systems are essential to ensure sustainability, reduce food loss and waste, and contribute to a global shift toward healthier and more sustainable diets. Implementing sustainable models of crop production represents a significant undertaking. To address the growing food demand amid deteriorating production environments, there is a need for promising technologies and effective management options to enhance productivity.

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About the Author

Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published over 90 peer-reviewed research and review papers, authored/co-authored over 60 book chapters, and edited 18 books with Springer, Elsevier, Royal Society of Chemistry and Taylor & Francis. He has also delivered a number of presentations at various national and international conferences, seminars, workshops and webinars. He was shortlisted twice, in 2017 and 2018, for the prestigious Inspire-Faculty Award from the Indian National Science Academy, New Delhi, India. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019–20). He also fulfils the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various international societies and organizations. He is currently editing several book projects for Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry, etc.

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