"The Potato Crop" is concerned with the principles which underlie the attainment of high yields and quality in the potato crop. While potatoes are normally associated with the agriculture of temperate regions, the exploitation of the crop is rapidly expanding in both the upland and lowland tropics, an expansion which is attributable to the potential of the crop to produce yields of edible carbohydrate and protein at rates which few other crops can match. In temperate regions, where a high proportion of the crop is processed into products such as chips (crisps) or french fries, quality requirements present exacting production and storage problems. In addition, there is a universal concern to achieve high yields and quality without damaging the environment through the excessive use of crop production and protection chemicals. These problems can only be tackled through the application of research carried out by a wide range of scientific disciplines. By bringing together contributors of wide experience and excellent reputation, this book provides a thorough account of this knowledge. "The Potato Crop" should be of value to research workers in the fields of plant, and crop science, plant breeding, genetics, agronomy, crop protection and food storage and processing.