1. SOME TECHNICAL AND INTERESTING ASPECTS, 2. CEREALS, PSEUDOCEREALS AND SMALL GRAINS, 3. MILLETS, 4. LEGUMES AND NUTS, 5. FRUITS, 6. VEGETABLES, 7. SPICES, CONDIMENTS AND OTHER FLAVOURING MATERIALS, 8. ESSENTIAL OILS, 9. FATTY OILS, WAXES AND SOAP SUBSTITUTES, 10. SUGARS, STARCHES AND ELLULOSE PRODUCTS, 11. BEVERAGE PLANTS AND BEVERAGES, 12. FIBERS AND FIBER PLANTS, 13. FOREST PRODUCTS: WOOD AND CORK, 14. FOREST RESOURCES, 15. RUBBER AND OTHER LATEX PRODUCTS, 16. MEDICINAL PLANTS, 17. PSYCHOACTIVE DRUGS, 18. FUMITORIES AND MASTICATORIES, 19. GUMS AND RESINS, 20. TANNING AND DYE MATERIALS, 21. UTILITY OF LOWER PLANTS, 22. FOOD ADULTERATION, 23. FOOD SAFETY NORMS IN INDIA, 24. GREEN REVOLUTION AND WHEAT BREEDING IN INDIA