Agronomy, the science and technology of plant production and utilization, finds unique expression in the tropics, where diverse environmental conditions foster a rich habitat for an array of plants. Tropical fruits and vegetables, indigenous to these regions, hold immense botanical diversity and cultural significance. Traditionally consumed locally, their cultivation now spans global markets. This book delves into the lesser-explored realms of tropical fruit and vegetable agronomy, embracing disciplines like plant genetics, physiology, meteorology, and soil science. It explores topics ranging from fruit proteomics and germplasm to irrigation techniques, transpiration processes, microextraction methods, soil acidity management, nutritional quality enhancement, and Geographic Information System (GIS) applications. Designed for students seeking a comprehensive reference, this book elucidates the complexities of agronomy in a clear, accessible language, providing insights into contemporary practices and challenges in tropical crop production.