Agroecological Approaches for Sustainable Soil Management
$135.00
ISBN 13: 979-8-89143-023-5
YEAR: 2024
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Agricultural production has always involved the exploitation of resources such as soil, water, and energy. Increasing production to feed a growing world population while at the same time conserving resources for future generations has led to a search for ‘sustainable’ agricultural methods. Farm managers must take a long-term view when making decisions about which technologies to follow and what commodities to produce while still generating sufficient profits in the short run to earn a living. Farm managers must also be aware of possible trends in climatic conditions, and learn how to adapt their production methods accordingly.
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Agricultural Scientist is the one who is a specialist in analyzing farming methods and food production methods to enhance safety and crop yield. Through research, an agricultural scientist works on new and innovative ways to increase the quality of food grown and supplied. In complete coordination with the scientific community and policy-makers, an agricultural scientist reaches the solution.
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Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using mills to grind grain into flour for their bread. The demand for baked goods persisted, and the first bakers' guild was established in 168 BC in Rome. The desire for baked goods promoted baking throughout Europe and expanded into eastern parts of Asia. Bakers started baking bread and other goods at home and selling them on the streets. Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings.
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