Introduction to Agronomy 2e (Εισαγωγή στη γεωπονία - έκδοση στα αγγλικά)

Introduction to Agronomy 2e

Συγγραφέας: Craig C. Sheaffer, Kristine M. Moncada
ISBN: 9781111312336
Σελίδες: 608
Σχήμα: 21 Χ 26
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2012


This full-color introduction to agronomy and crop science offers both traditional agricultural students and students with nonagricultural backgrounds a timely look at the principles of crop science, sustainable agriculture, and a host of related societal issues. A must-read text for anyone interested in what are arguably the most profoundly important issues of our time, INTRODUCTION TO AGRONOMY, second edition addresses the basics of safe and sustainable food and fiber production as well as big picture topics such as energy, ecology, and environmental quality. Throughout the text, readers will find information and illustrations on the latest agricultural methods, regulations, and practices--and how each is impacting our society and each individual within it.
Features
• The text''s simplified, concise presentation of concepts related to crop science, agriculture and environmental quality helps readers understand the crop-based sources of their food and fiber, how the food production system works, and how these topics impact us as individuals.
• The authors highlight the interconnection of food and agriculture--from the food that we consume to crop sources of food--and point out key changes in America''s food consumption patterns.
• The text demonstrates why farming is still one of our most important occupations and why the future of agriculture hinges on the widespread adoption and use of sustainable practices.
• Critical Thinking Questions at the end of each chapter encourage learners to apply concepts discussed in their everyday lives, while Review Questions are provided to reinforce major points covered in the chapter.


Table of Contents

1. History of Agriculture.
2. Agriculture Today.
3. Feeding the World.
4. Classifying and Naming Crops.
5. Food and Energy from Plants.
6. Chemistry of Food and Plants.
7. Plant Anatomy and Morphology.
8. Plant Physiology and Growth.
9. Improving Plants.
10. Environment.
11. Agroecosystems.
12. Soils.
13. Cropping Systems.
14. Tillage and Crop Establishment.
15. Weeds.
16. Plant Disease and Insects.
17. Harvesting.
18. Organic Agriculture.
19. Crop Profiles: Grasses.
20. Crop Profiles: Legumes.
21. Crop Profiles: Other Crops.
Appendix I: Scientific and Common Names.
Appendix II: Metric Conversion Chart.
Appendix III: Bushel Weights.
Glossary.
Index.