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An agrochemical or agrichemical, a contraction of agricultural chemical, is a chemical product used in industrial agriculture. Agrichemical typically refers to biocides (pesticides including insecticides, herbicides, fungicides and nematicides) alongside synthetic fertilizers. It may also include hormones and other chemical growth agents.
2,4-D, an early synthetic herbicide inspired by the study of auxins, had a profound impact on crop yields, starting in the 1940s.. Agricultural chemistry is the chemistry, especially organic chemistry and biochemistry, as they relate to agriculture.
Production of some products is highly concentrated in a few countries, China, the leading producer of wheat and ramie in 2013, produces 95% of the world's ramie fiber but only 17% of the world's wheat. Products with more evenly distributed production see more frequent changes in the ranking of the top producers.
[1] [2] Food supply chains include all actors and activities involved in post-harvest handling, storage, aggregation, transport, processing, distribution and marketing of food; [2] [1] and household consumption, which is the downstream outcome of functioning agrifood systems, subject to varying degrees of demand shocks , such as loss of income ...
In general the classification of chemical industry products by the Kline matrix is related to the chemicals' worldwide production (measured for example in tons/year) and to their value added. [6] Following this classification, the chemical industry products are divided into four categories: true commodity: high production and high value added
Pesticide products very rarely consist of the pure active ingredient. The AI is usually formulated with other materials (adjuvents and co-formulants) and this is the product as sold, but it may be further diluted in use.
An agrochemical or agrichemical is a generic term for the various chemical products used in agriculture. Agrochemical may also refer to: Agrochemical F.C. , a Kenyan football club in FKF Division One
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.