This is an interesting book describing a wide range of applications and end-uses of microbial technology to agricultural and horticultural products from diverse locations. The technologies are described in the context of crop biology and social and economic considerations. Many of these technologies are applied at a local artisan level and have probably not before been exposed to comparison with the more well-known industrially applied fermentations. The depth of scientific description for each technology is variable and relates more to the level of knowledge rather than any shortcoming of the authors. The book examines liquid and solid-state fermentations for the production of wine and beverages from tropical and sub-tropical fruit, the processing of coffee and cocoa, the production and uses of microbial pectinases, edible and pharmaceutical mushrooms and single cell protein. It also examines in a very timely manner the potential of solid-state fermentation of horticultural waste for the production of microbial inoculants, bioactive compounds, enzymes and biofuels. The final chapter summarizes the current commercial application of these technologies and looks at future prospects, some speculative. This book is largely well written and it is aimed at the non-specialist. Each chapter provides an overview and gateway to enable the reader to gain an understanding of the subject area. Some of the chapters lack details of current practice and describe technologies more aspirational than real. Personally I would have enjoyed more recognition of the need to develop these technologies in conjunction with the regulatory environment (environmental and pharmaceutical).