Agricultural Residues

There are two sorts of agricultural crop residues. Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble (stems), leaves, and seed pods. The residue are often ploughed directly into the bottom, or burned first. In contrast, no-till, strip-till or reduced till agriculture practices are administered to maximise crop residue cover. Good management of field residues can increase efficiency of irrigation and control of abrasion. Simple line transect measurements are often wont to estimate residue coverage. Process residues are materials left after the crop is processed into a usable resource. These residues include husks, seeds, bagasse, molasses and roots. They will be used as animal fodder and soil amendment, fertilizers and in manufacturing.

 

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