This book provides an exposition of the various factors that define seed quality in major crop plants, especially the cereal grains and the grain legumes, but aslo reviewed are the refinement of sugar from sugar beet roots, assessment of cotton fiber quality, and attributes of forage quality for animal feeds. Each chapter contains a wealth of historical data and a quick look at how modern molecular based methods may be adopted to improve quality. The book emphasizes that quality is variously defined depending on the crop, ranging from how seed storage proteins of wheat define breadmaking quality of wheat flour to the long list of native antinutrition or toxin compounds found in beans and other leguminous crop plants. This book will be a valuable reference for biotechnologists who are interested in the critical properties of plants that must be maintained to make them valuable food, feed, and fiber crops while also giving insights to defining targets for improvement by gene transformation. The book emphasizes genetics and breeding techniques for crop quality improvement, but the role of the crop production environment as a major determinant is recognized and discussed for some of the crops.