Dates: Production, Processing, Food, and Medicinal Values

This is the first detailed book on dates to be published in more than four decades. It addresses all aspects of cultural practices and their implications on date quality. The text covers the post-harvest operations and processing of dates, physical, chemical, structural, and sensory properties of dates as human food. The authors also discuss the value of low quality dates and byproducts as cattle feed. The final section focuses on the potential medicinal values of dates.