Join Us on the Internet

WWW: http://www.thomson.com EMAIL: findit@kiosk.thomson.com

thomson. com is the on-line portal for the products, services and resources available from International Thomson Publishing (ITP). This Internet kiosk gives users immediate access to more than 34 ITP publishers and over 20,000 products. Through thomson. com Internet users can search catalogs, examine subject-specific resource centers and subscribe to electronic discussion lists. You can purchase ITP products from your local bookseller, or directly through thomson. com.

Visit Chapman & Hall's Internet Resource Center for information on our new publications, links to useful sites on the World Wide Web and an opportunity to join our e-mail mailing list. Point your browser to: http://www.chaphall.comlchaphall.html or http://www.chaphall.com!chaphallllifesce.htmi for Life Sciences

A service of I®p®

Vincent E. Rubatzky Mas Yamaguchi Department of Vegetable Crops University of California, Davis

rn SPRJNGE R-SCIENCE+BUSINESS MEDIA, B.V.

Cover design: Curtis Tow Graphics

Copyright © 1997 by Springer Science+Business Media Dordrecht Originally published by Chapman & Hali in 1997 Softcover reprint of the hardcover 2nd edition 1997

All rights reserved. No part of this book covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without the written permission of the publisher.

2 3 4 5 6 7 8 9 10 XXX 01 00 99 98 97

Library of Congress Cataloging-in-Publication Data

Rubatzky, Vincent E. World vegetables : principles, production, and nutritive values /

Vincent E. Rubatzky and Mas Yamaguchi. -- 2nd ed. p. em.

Completely rev. and updated ed. of: World vegetables / Mas Yamaguehi. 1983.

lncludes bibliographical references and index. ISBN 978-1-4613-7756-6 ISBN 978-1-4615-6015-9 (eBook) DOI 10.1007/978-1-4615-6015-9 1. Vegetables. 1. Yamaguchi, Mas. II. Yamaguchi, Mas. World

vegetables. III. Title. SB320.9.R83 1996 635--de20

British Library Cataloguing in Publication Oala available

96-23732 CIP

Contents

Preface

Acknowledgments

PART I INTRODUCTION 1 World Population, Land Area, and Food Situation

World Food Situation Increasing World Food Supply and Availability Increasing Nutrient Production Efficiency Maximizing Arable Land Use Prevention of Production and Postharvest Losses New Food Sources Development of Favorable and Equitable Trade Programs International and Regional Research Centers Summary Selected References

2 Origin, Evolution, Domestication, and Improvement of Vegetables

Humans and Agriculture Plant Cultivation and Domestication Changes in Wild Plants During Domestication Plant Improvement Selected References

3 Vegetable Classification

Importance and Basis for Classification Classification According to Climate (Temperature) Other Classifications Botanical Classification Definitions Used in Botanical Classification Usefulness of Botanical Classification Selected References

xxi

xxiii

3

3 8 9

10 11 11 12 13 14 16

17

17 18 23 26 27

29

29 29 30 30 32 33 33

v

vi CONTENTS

4 Importance of Vegetables in Human Nutrition

Vegetables in the Diet Nutrients in Foods Factors Affecting Nutrients from Plants Vegetables as a Nutrient Source Selected References

5 Toxic Substances and Some Folk and Medicinal Uses of Vegetables

Medicinal Plants and Uses Plant Families and Species Having Medicinal Properties Plant Toxicants Types of Toxicants Contained in Vegetable Plants Physiological Functions Affected by Toxicants Vegetable Plant Families Containing Toxicants Selected References

PART II VEGETABLE-GROWING PRINCIPLES

34

34 36 38 39 41

42

42 44 47 48 48 50 54

6 Environmental Factors Influencing the Growth of Vegetables 59

Climatic Factors Temperature Moisture Light Winds Climate Classification Useful in Crop Ecology Physiographic and Edaphic Factors Role of Humans in Affecting the Environment Selected References

7 Controlling Climate for Vegetable Production in Adverse

59 59 64 68 72 72 73 79 80

Climates and During Off-seasons 81

Temperature Control and Its Influence Transplanting and Hardening Additional Regulation of Plant Growth Selected References

PART III WORLD VEGETABLES 8 Global View of Vegetable Usage

Sources of Vegetables Used for Food Starchy Vegetables Succulent Vegetables Selected References

82 90 91 93

97

98 99

100 102

CONTENTS VII

Part A-Vegetables Consisting of Starchy Roots, Tubers, and Fruits 9 White or Irish Potato 105

Origin and Development 105 Taxonomy 107 Botany 107 Culture 110 Propagation 111 Seed Tuber Storage 113 True Potato Seed in Commercial Production 114 Planting 114 Growth Physiology, Photoperiod, Temperature, and Interactions 116 Harvesting 119 Curing and Storage 119 Storage Disorders 122 Diseases and Pests 122 Physiological Disorders 124 Quality Characteristics and Uses 124 Toxic Components 125 Breeding 126 Production 127

Selected References 128

10 Sweet Potato

Origin Botany Culture Propagation Growth and Development Harvest Curing Storage Diseases and Other Pests Uses and Quality Characteristics Production Crop Improvement

Selected References

11 Cassava

Origin Botany Cultural Requirements Propagation Growth and Development Harvesting Postharvest and Storage Diseases and Other Pests Use and Composition Production

130

130 131 132 134 136 138 138 139 139 141 143 144 145

147

147 147 150 151 153 154 155 156 157 159

viii CONTENTS

Crop Improvement 159 Selected References 160

12 Yams 162

Origin 162 Taxonomy 162 Botany 164 Cultural Requirements 169 Propagation and Planting 170 Growth and Development 174 Harvest 174 Storage 176 Diseases and Pests 177 Uses and Composition 178 Production 180 Crop Improvement 180

Selected References 181

13 Edible Aroids 183

Taro and Tannia 183 Origins 183 Taxonomy 184 Botany 184 Cultural Requirements 187 Propagation and Planting 188 Taro Culture 190 Tannia Culture 191 Growth and Development 191 Harvest 193 Postharvest and Storage 193 Diseases and Pests 194 Uses and Composition 195 Toxins 196

Minor Aroids 197 Giant Taro 197 Giant Swamp Taro 198 Elephant Yam 199 Konjak 199 Tanier Spinach 200 Sweet Flag 201

Aroid Production 201 Crop Improvement 202 Selected References 203

14 Other Underground Starchy Vegetables 204

Edible Canna 205 Chufa, Tiger Nut, Yellow Nutgrass 206

15

16

Lily Bulbs Arrowroot Leren, Bamboo Tuber, Calathea East Indian Arrowroot or TaccaIPolynesian Arrowroot Shoit or Zedori Arracacha Squaw Root Jerusalem Artichoke Yacon UUuco Maca Buffalo Gourd Apois AhipaIPotato Bean Yam Bean or Jicama Kudzu African Yam Bean False Yam Coleus Potatoes Chinese Artichoke Mauka Oca Peruvian Potato Mashua Selected References

Sweet Corn

Origin and Taxonomy Botany Inflorescence Seed Sweet Corn Kernel Characteristics Culture Soils, Moisture, and Nutrition Harvest and Postharvest Diseases and Other Pests Use and Composition Crop Improvement

Selected References

CONTENTS ix

207 208 209 211 212 212 215 215 218 219 221 222 223 224 225 225 226 227 227 229 230 231 232 233 233

235

235 236 237 240 241 245 246 247 248 250 251 251

Plantain, Starchy Banana, Breadfruit, and Jackfruit 253

Plantains and Starchy Banana 253 Origin and Domestication 254 Taxonomy 254 Botany 256 Propagation 259 Culture 262 Growth and Development 264

x CONTENTS

Diseases and Pests 265 Harvest and Postharvest 267 Production 269 Uses and Composition 270 Future Improvement 272

Breadfruit 272 Jackfruit 274 Selected References 275

Part B-Vegetables Consisting of Succulent Roots, Bulbs, Leaves, and Fruits 17 AlliuIDS 279

Allium Flavor and Lachryator Compounds 280 Onion 282

Origin and Domestication 282 Botany 282 Climate, Soils, Moisture, and Nutrition 286 Propagation (Seed) 287 Propagation (Transplants) 288 Propagation (Sets) 289 Propagation for Seed Production 290 Growth and Development 291 Bulbing 291 Bolting 295 Harvesting 297 Bulb Curing 298 Bulb Storage 299 Bulb Rest and Dormancy 299 Bulb Sprouting and Sprout Prevention 300 Allium Diseases and Other Pests 301 Production 303 Uses and Composition 303

Shallot 304 Multiplier Onion, Potato Onion 306 Ever-Ready Onion 306 Topset Onion, Tree Onion, and Egyptian Topset Onion 306 Wakegi Onion 307 Garlic 308

Origin and Taxonomy 308 Botany 309 Culture and Propagation 311 Bulbing 312 Bolting 314 Harvest and Storage 314 Production 315 Use and Composition 315

Leek 316 Kurrat 320 Great-HeadedlElephant Garlic 320

Pearl Onion Japanese Bunching OnionlWelsh Onion Chives Rakkyo Chinese Chives Crop Improvement Selected References

18 Lettuce and Other Composite Vegetables

CONTENTS Xl

321 322 325 326 328 330 331

333

Lettuce 334 Origin 334 Taxonomy 334 Botany 335 Lettuce Morphological Types 336 Climatic Requirements 338 Soils, Moisture, Nutrition 339 Cultural Practices 340 Diseases and Pests of Lettuce and Other Asteraceae Vegetables 342 Physiological Disorders and Associated Factors 343 Harvesting 345 Postharvest 347 Uses and Composition 347 Protected Culture 347

Endive/Chicory 349 Witloof Chicory 351 Witloof Forcing Practices 353

Globe Artichoke 354 Origin 354 Botany 355 Cultural Requirements 357 Propagation 357 Culture and Harvest 358 Production 359 Postharvest and Uses 360

Cardoon 360 S~~~ 361 Scorzonera 362 Edible Burdock 363 Dandelion 364 Garland Chrysanthemum/Chop Suey Greens 365 ButterburIFuki 366 Gynura 367 Sierra Leone Bologi 368 White Mugwort 368 Cosmos 369 Sowthistle 369 Paragrass 369 Selected References 369

xii CONTENTS

19 Cole Crops, Other Brassica and Crucifer Vegetables

Brassica Taxonomy Cole Crops

Origin and Domestication Botany and Morphology

Cabbage Portuguese Cabbage Cauliflower Sprouting Broccoli Brussels Sprouts Kohlrabi Kale/Collards Chinese Broccoli

Propagation Soils, Nutrition, and Moisture Temperature and Growth Response Growth Periods Harvesting Postharvest and Storage Processing Diseases and Pests Production

Other Brassicas Chinese Mustards MizunalMibuna CharlocklKaber Turnip Rape Chinese Flat Cabbage Chinese Cabbage Tendergreen Mustard Broccoli Raab Turnip Seven Top Turnip Black Mustard Mustards of Brassica juncea Ethopian Mustard Rutabaga Siberian Kale Other Crucifer Vegetables Radish Horseradish Upland Cress Winter Cress Shepherdspurse Sea Kale/Crambe Rocket Salad Garden CresslLand Cress White Mustard Selected References

371

372 374 374 375 376 378 379 380 382 382 382 383 384 385 386 390 390 393 393 393 396 397 398 399 399 400 400 401 404 404 405 406 406 406 407 408 409 409 409 412 413 414 414 414 414 415 415 415

CONTENTS xiii

20 Carrots, Celery and Other Vegetable Umbels 418

Carrot 420 Origin 420 Taxonomy and Domestication 420 Botany 421 Climate, Soils, Moisture, and Nutrition 424 Culture 425 Cultivar Types 426 Bolting 427 Harvest and Postharvest 428 Storage 429 Diseases and Other Pests 430 Production 431 Uses and Composition 431

Celery, Celeriac, and Small age 432 Origin 433 Botany 433 Cultural Requirements 435 Propagation 436 Growth and Development 438 Harvest and Postharvest 440 Diseases and Other Pests 441 Uses and Composition 442

Other Umbelliferous Vegetables 443 Parsley 443 Parsnips 445 Coriander/Cilantro/Chinese Parsley 446 Florence Fennel 447 Turnip Rooted Chervil 449 Salad Chervil 449 Skirret 450 Japanese HonewortlMitsuba 450 Angelica 451 Anise 452 Caraway 452 Cumin 453 Dill 453 Lovage 453 Sweet Cicely 453 Asiatic Pennywort 454 Selected References 455

21 Spinach, Table Beets, and Other Vegetable Chenopods 457

Spinach 458 Origin 458 Botany 458 Physiology 459 Climate, Soil, Moisture, and Nutritional Requirements 460

xiv CONTENTS

Culture 460 Harvest, Postharvest, and Storage 461 Spinach Diseases and Pests 463 Uses and Composition 464

Table Beet 465 Origin 465 Botany 465 Climate, Soil, Moisture, and Nutritional Requirements 467 Culture 468 Harvest and Postharvest 468 Beet Diseases and Other Pests 468 Uses and Composition 470

Swiss Chard 470 Spinach BeetlPalak 471 Orach 471 Selected References 472

22 Peas, Beans, and Other Vegetable Legumes 474

Legume Characteristics 474 Garden and Field Pea 477

Origin and Taxonomy 477 Botany and Morphology 479 Climate, Soil, and Moisture 481 Culture 481 Nutrition and Irrigation 482 Harvest 483 Postharvest and Storage 484 Uses and Composition 485 Diseases and Other Pests 485 Production 487

Phaseolus Species 488 Snap Bean 488

Origin 488 Botany 489 Climate, Moisture, and Soil 491 Nutrition 492 Planting and Spacing 492 Growth and Development 494 Harvesting 495 Postharvest and Storage 496 Diseases and Other Pests 496 Uses and Composition 498 Production 498

Lima Bean 498 Origin and Taxonomy 498 Botany 499 Culture 500 Harvest and Postharvest 501

Scarlet Runner Bean 502

Tepary Bean PeanutiGroundnut Jackbean Swordbean Pigeon Pea Chick Pea Cluster Bean Soybean Hyacinth Bean Australian Pea Grass Pea Lentil Lupines Yam Bean/Jicama Winged Bean Fenugreek Marama Bean Broad Bean MothlMat Bean Adzuki Bean Urd Bean Mung Bean Bambara Groundnut Rice Bean Common Cowpea, Catjang Cowpea, and Yardlong Bean Selected References

23 Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables

CONTENTS xv

503 503 504 505 506 507 508 509 511 513 513 513 514 515 517 520 520 520 522 523 524 524 525 527 527 530

532

Introduction 532 Cultivated Solanaceous Vegetables 532

Tomato 533 Origin and Domestication 533 Taxonomy 534 Cultivated Species and Botanical Varieties 534 Botany 535 Culture 537 Propagation 539 Spacing 540 Flowering and Fruit Set 541 Fruit Ripening 542 Diseases and Pests of Tomatoes and Other Solanaceous Crops 542 Physiological Disorders 545 Harvest and Postharvest 546 Storage 549 Glasshouse Production 549 Production 551 Uses and Composition 552

Peppers 553

xvi CONTENTS

Origin and Taxonomy 553 Botany 554 Culture 557 Propagation and Spacing 558 Harvest and Postharvest 558 Diseases and Other Pests 559 Production 560 Uses and Composition 560

Eggplant 562 Origin and Taxonomy 562 Botany 563 Culture 564 Propagation 564 Harvest and Postharvest 565 Diseases and Other Pests 565 Production 566 Uses and Composition 566

Other Solanaceous Vegetables 567 Chinese Lantern/Strawberry Tomato 567 Husk Tomato!I'omatillo 568 Cape Gooseberry 568 Dwarf Cape Gooseberry/Ground Cherry 568 Tomato Eggplant 569 Pepino 569 Naranjilla 569 Garden Huckleberry 570 CubiulCocona 571 Lulita 571 Turkeyberry 571 Jilo/Garden Egg 572 Mrican Eggplant 572 Cut Eggplant/Mock Tomato 573 Sodam Apple 573 Indian Nightshade 573 Glossy Nightshade 573 Tree Tomato!I'amarillo 573 Chinese Boxthorn 575 Selected References 575

24 Cucumber, Melons, Watermelons, Squashes and Other Cucurbits 577

Cucurbitaceae 577 Taxonomy 577 Botany 578 Culture 581 Cucurbit Diseases and Pests 581

Cucumber, West Indian Gherkin 585 Origin 585

Botany Culture Propagation and Spacing Harvest and Postharvest Production Glasshouse Parthenocarpic Cucumbers

Melons Origin Botany

Muskmelon/Cantaloupe Winter Muskmelon

Culture Harvest and Handling Storage Production

Snake Melon/Armenian Cucumber Oriental Pickling/Sweet Melon Mango Melon Pomegranate/Queen's Pocket Melon SnaplPhut Melon Watermelon

Origin Botany Seedless Watermelon Culture Harvest and Postharvest Storage Production

Citron Pumpkins, Squashes, and Gourds

Origin Taxonomy Botany Culture Harvest, Postharvest, and Storage Production

Fig-Leaf Gourd Chayote Smooth Loofah, Angular Loofah Bitter Melon Sweet Gourd Chinese Winter MelonlWax Gourd Bottle GourdlWhite Flowered Gourd Snake Gourd Pointed Gourd Caihua Fluted GourdIFluted Pumpkin Oyster Nut Ivy Gourd Chinese Lard Fruit

CONTENTS xvii

586 589 589 589 590 590 592 593 594 595 596 597 598 599 599 599 600 601 601 602 602 603 603 605 605 607 607 607 608 608 609 611 613 614 616 617 617 618 620 622 624 625 628 630 632 633 633 635 635 636

xviii CONTENTS

White Seeded Melon 637 Selected References 637

25 Other Succulent Vegetables 640

Fiddlehead Fern 640 Brake Fern 640 Loplop 640 Ginkgo 641 Spanish Bayonet 642 Cabbage Tree, Blue Dracaena 642 Heart of Palm, Palm Cabbage 643 Swamp Cabbage 645 Sago 645 Asparagus 645

Origin 645 Botany 645 Climatic Requirements 648 Soil, Moisture, and Nutrition 649 Propagation and Cultural Practices 650 Asparagus Diseases and Pests 652 Harvest 653 Postharvest and Storage 656 Uses and Composition 656 Production 657

Bamboo 658 Myoga 660 Ginger 661 Ice Plant 664 Amaranthus 664 American Ginseng/Chinese Ginseng 666 Udo 671 Malabar Spinach, Ceylon Spinach 671 Borage 672 Comfrey 673 Cactus 673 Rampion 677 Caper 678 Castor Bean 679 Chaya 679 Katuk 680 Perilla 680 Okra 681

Origin and Botany 681 Culture 684 Diseases and Pests 684 Harvest and Postharvest 685 Uses 686

Sunset Hibiscus 686 Roselle 687

Common Malva, Edible Malva Martynia Cedrus Horseradish Tree Pokeweed Perejil Rhubarb Garden Sorrel Purslane Talinum Curry Leaf New Zealand Spinach Jew's Mallow Garden Nasturtium Corn Salad Selected References

26 Aquatic Vegetables

Arrowhead Edible Aroids Chinese Water Chestnut Water Bamboo Common Cat-Tail Water Convolvulus Japanese HorseradishlWasabi Watercress Lotus Root Water Chestnuts Water Dropwort Algae Selected References

27 Edible Mushrooms

Introduction General Botany

Cultivation of Agaricus bisporus Compost Preparation Filling and Pasteurization Spawn Preparation Spawning Casing Fruiting Body Initiation, Growth, and Harvesting Postharvest Uses and Nutritional Value Diseases and Other Pests

Straw Mushroom Shiitake Mushroom

CONTENTS xix

689 690 690 691 691 692 692 695 696 697 697 697 699 701 701 701

704

704 706 706 708 710 711 713 714 715 717 719 720 722

723

723 724 724 726 727 728 728 729 730 733 733 733 734 736

xx CONTENTS

EnokilEnokitake Mushroom Oyster Mushrooms Truffles Morel Mushrooms Chanterelle Mushroom Corn Smut Production Selected References

28 Condiment Herbs and Spices

Introduction Flavor and Medicinal Characteristics Origin and Production Areas Historical Background Production Propagation Cultural and Pest Management Harvesting, Postharvest, and Curing

Culinary Herbs and Spices Poisonous Herbs Selected References

Appendix A Conversion Equivalents from Metric to U.S. Units

Appendix B Vegetable Classification According to Scientific Name, Common Name(s), Edible Partes), and Regions of Countries Where Grown

Appendix C Approximate Nutrient Composition of Various Vegetables

Appendix D Recommended Postharvest Handling Conditions for Various Vegetables

Glossary

Index

739 740 741 742 743 743 743 744

745

745 746 746 746 747 748 748 748 749 754 755

757

758

799

820

823

831

Preface

The authors decided to revise and expand the first edition of World Vegetables because of the interest expressed by students and colleagues. The first edition, published in 1983, was well received nationally and internationally, and a Japanese translation was published. The book continues to be used in horticultural and food science courses domesti­cally and abroad. We sense an increasing global awareness about vege­tables and an interest for more information.

Students and colleagues have indicated that an expansion of the information in the first edition and the inclusion of more crops and illustrations would be welcomed. We have done that by expanding previous chapters and adding new chapters for aquatic vegetables, mushrooms, and herbs and spices. We also added many new illustra­tions.

This completely revised edition expands and updates information in the previous publication. The book presents many aspects about vegetables from a worldwide perspective using some of broad and long experiences ofthe authors' vegetable backgrounds, research, sabbatical studies, and travel. The authors' experiences in teaching courses at Davis was applied to explaining the different physiological complexities of many vegetables. We proudly share the benefits gained from our association with fellow faculty in the Department of Vegetable Crops, University of California and with other professionals in the United States and many other countries.

The book's first five chapters examines the current role of vegetables as world food crops, plant origins, their classification, their value in human nutrition, toxicants, and folklore. A chapter on toxic substances, folklore and medicinal use of vegetables is included because the subject appears to be of interest to many people. It is included not to emphasize the medicinal or toxic properties of plants used as vegetables, but to provide an appropriate perspective oftheir therapeutic or toxic involve­ment. Given as background material are two chapters about the basic principles for crop growth and production under adverse conditions.

xxi

xxii PREFACE

The main body of the book describes the major and minor vegetables, their origin, taxonomy, botany, physiology, production, harvest and postharvest handling, composition, and use. Current world production statistics are provided for many crops, and important diseases, insects, and other pests are listed for many family groups.

Chapters 9 through 14 and 16 emphasize those crops which are important vegetable staples for much of the world's population. Re­maining chapters consider other important vegetables, many of which are discussed in detail. Selected references are provided to give the reader an entry for additional information.

One appendix table lists over 350 vegetables according to family, genus, and species with the common English names and French, Span­ish, Chinese, Japanese and local names where appropriate. Another table lists the approximate nutritive values for more than 260 vegeta­bles, and a third table provides recommended storage conditions and periods for many vegetables.

The edibility of vegetables mentioned in this book, especially those containing toxins, varies greatly. Toxic effects, if any, of crop plants varies with species, cultivars, growth period and environment, cultural conditions, stage of crop development, plant portions, method of food preparation, the amount ingested, as well as age, size, sex, genetic makeup, and health of individuals consuming the vegetable. The infor­mation presented is for the enlightenment of the reader. Therefore, we disclaim any responsibility for discomfort, illness, or death caused by ingestion of toxin-containing vegetables mentioned in this publication.

Additionally, chemicals and procedures stated in the book are from observations of our research and that of others and may not apply to all conditions and crops. Therefore, always consult product labels for current recommended uses and registrations.

Acknowledgments

The preparation of this book gave the authors much pleasure and satisfaction for which we thank the many who assisted our effort. We gratefully acknowledge the advice and other contributions received from our colleagues in the Vegetable Crops Department of the Univer­sity of California at Davis and other colleagues throughout the horticul­tural profession. These individuals generously gave their expertise and constructive criticism. Chapter reviews were graciously provided by people prominent in specific subject whenever requested. Our manu­script reviewers who, deservedly, we again thank and recognized were: Marikis N. Alvarez, Carlos Arbizu, Robert F. Becker, Brian L. Benson, Rupert Best, Vito V. Bianco, Paul W. Bosland, John C. Bouwkamp, James L. Brewbaker, Edward E. Butler, Marita 1. Cantwell-De-Trejo, Edward E. Carey, Richard W. Chase, Richard Collins, Wanda W. Col­lins, Joe N. Corgan, Dermot P. Coyne, Lyle E. Craker, Stafford M.A. Crossman, Lesley Currah, Michael H. Dickson, David Douches, Elmer E. Ewing, DeLance Franklin, Walton C. Galinat, Paul L. Gepts, Irwin L. Goldman, Sang K. Hahn, Anthony E. Hall, Melvin R. Hall, Miguel Holle, George L. Hosfield, Richard A. Jones, John A. "Jack" Juvik, Stanley J. Kays, Bor S. Luh, Vitangelo Magnifico, Hector R. Marti, Franklin W. Martin, Donald N. Maynard, James D. McCreight, Laura C. Merrick, Nicholas D. Molenaar, Teddy E. Morelock, Henry M. Munger, Stephen K. O'Hair, Innocent C. Onwueme, Manuel C. Palada, Leonare M. Pike, John T.A. Proctor, Carlos F. Quiros, Christopher Ramcharan, Kenneth V.A. Richardson, Charles M. Rick, Laura B. Rob­erts-Nkrumah, Richard W. Robinson, Phillip Rowe, Edward J. Ryder, Cathy Sabota, Robert Scheuerman, John W. Scott, Jonathan R. Schul­theis, Brian T. Scully, Joseph Sieczka, Philipp W. Simon, Paul G. Smith, Gene L. Spain, Kenji Takayanagi, Christopher Tankou, Anson E. Thom­pson' Edward C. Tigchelaar, Herman Timm, William F. Tracy, William Waycott, Paul H. Williams, Hector R. Valenzuela, Jill E. Wilson, Dirk Vuylsteke, Shang Fa Yang, and Frank W. Zink.

xxiii

~v ACKNOWLEDGMENTS

Shared sabbatical studies with Drs. Vito V. Bianco, Jose Laborde, and Vitangelo Magnifico were a stimulant for the preparation of this book and they are thanked for their encouragement and advice. We offer our appreciation to Janet Williams, an accomplished illustrator, who produced most of the line drawings and graphs. Our appreciation also extends to the many individuals who provided photographs.

Our wives, Verna Rubatzky and Ida Yamaguchi, cannot be excused from their mighty contributions of devoted patience and continuous encouragement. Nor can we excuse ourselves from full responsibility for errors or erroneous statements or interpretations contained in this volume.