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Agrobiology is an interdisciplinary field of study that provides a comprehensive understanding of the complex relationships between crops, soils, and the environment. Agrobiology consists of several science-based disciplines including, plant biology and nutrition, agronomy, ecology, genetics, molecular biology, and soil science.
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.
The scheme is one of a number developed by Biodiversity Information Standards particularly aimed at taxonomic databases. [2] The starting point was the "need for an agreed system of geographical units at approximately 'country' level and upwards for use in recording plant distributions". [1]
Agronomy is the science and technology of producing and using plants by agriculture for food, fuel, fiber, chemicals, recreation, or land conservation.Agronomy has come to include research of plant genetics, plant physiology, meteorology, and soil science.
In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals.
In 2050 the Earth's population will most probably reach approximately 10 billion people. To look for an answer to the question of whether it is possible to supply food for the whole world population, Valentin Thurn travels to different spots in the world in search of ecologically and economically responsible alternatives to the mass means by which most of our food is currently produced.
Agricultural science (or agriscience for short [1]) is a broad multidisciplinary field of biology that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture.
Farmers have manipulated plants and animals through selective breeding for decades of thousands of years in order to create desired traits. In the 20th century, a surge in technology resulted in an increase in agricultural biotechnology through the selection of traits like the increased yield, pest resistance, drought resistance, and herbicide resistance.