DESCRIPTION AND CHARACTERISTICS OF THE MAIN FOOD CROPS
A. Cereals
Oats (125), Rice (128), Rye (133), Sorghum (135), Teff (140),
Wheat (143).B. Legumes
C. Oilseeds
Castor (190), Linseed (193), Niger Seed (196), Sesame (198),
Sunflower (201).
D. Root Crops
Taro (215), Yam (217).E. Vegetables
Onion (234), Pepper (237), Tomato (240).F. Fruits
Amaranth (268), Bambara Groundnut (271), Buffalo Gourd (273),104
SECTION 2
(Page numbers in brackets)
G. Under Exploited Crops
Barley (107), Buckwheat (110), Maize (113), Millet (119),Broad Bean/Horse Bean/Field Bean (152), Chickpea (155),
Cowpea (158), Field Pea (161), Groundnut/Peanut (164),
Haricot Bean/French Bean (167), Lentil (171), Lima Bean (174),
Mung Bean (177), Pigeon Pea (179), Soybean (182), Vetch/Grass
Pea/Chickling Pea (186).Cassava /Manioc (205), Irish Potato (208), Sweet Potato (212),Cabbage (222), Carrot (225), Cucurbits (228), Okra (231),Avocado (244), Banana (247), Citrus (253), Guava (256), Mango
(259), Papaya/Pawpaw (261), Watermelon (264).Leucaena (275), Lupin (278), Tepary Bean (282), Winged Bean/
Four-angled Bean (284).