Perspective - (2022) Volume 10, Issue 1
Received: 04-Mar-2022, Manuscript No. AAPBH-22-56022; Editor assigned: 07-Mar-2022, Pre QC No. AAPBH-22-56022 (PQ); Reviewed: 21-Mar-2022, QC No. AAPBH-22-56022; Revised: 28-Mar-2022, Manuscript No. AAPBH-22-56022 (R); Published: 08-Apr-2022, DOI: 10.51268/2736-1802.22.10.83
Agronomy is the science and technology of producing plants by agriculture for food, fuel, fibre, chemicals, recreation, or land conservation. Agronomy has come to comprise research of plant genetics, plant physiology, meteorology, and soil science. It is the use of a blend of sciences such as biology, chemistry, economics, ecology, earth science, and genetics. Professionals of agronomy are called as agronomists. This topic of agronomy comprises selective breeding of plants to yield the best crops for various conditions.
Plant breeding has augmented crop yields and has enriched the nutritional value of numerous crops, including corn, soybeans, and wheat. It has also resulted in the expansion of new types of plants. For example, a hybrid grain called triticale was produced by crossbreeding rye and wheat.
Triticale contains more usable protein than does either rye or wheat. Agronomy has also been influential for fruit and vegetable production research. Additionally, for expansion of turf grass, the usage of plant breeding has caused in reduction of the necessity for fertilizer and water inputs (requirements) as well as turf-types which show increased resistance to diseases. Agronomists practice biotechnology to outspread and accelerate the development of desired characteristics. Biotechnology is often a laboratory activity demanding field testing of new crop variability that is urbanized.
In addition to increasing crop yields agronomic biotechnology is being applied increasingly for innovative uses other than food.
For example, oilseed is at present-day used mainly for margarine and other food oils, but it can be improved to produce fatty acids for detergents, standby fuels and petrochemicals. Agronomists study viable ways to make soils more productive and gainful.
They classify soils and analyse them to accomplish whether they contain nutrients vital for plant growth. Common macronutrients analysed comprise compounds of nitrogen, phosphorus, potassium, calcium, m agnesium, and sulphur.
Soil is also evaluated for several micronutrients, like zinc and boron. The percentage of organic matter, soil pH, and nutrient holding capacity (cation exchange capacity) are tested in a regional laboratory.
Agronomists will deduce these laboratory reports and make references to modify soil nutrients for optimal plant growth. Additionally, agronomists improve methods to preserve soil and decrease the effects of erosion by wind and water.
For example, a method known as contour ploughing may be used to avoid soil erosion and protect rainfall. Researchers of agronomy also search for ways to use the soil more efficiently for solving other problems.
Such problems comprise the disposal of human and animal manure, water pollution, and pesticide accumulation in the soil, as well as conserving the soil for future generations such as the burning of paddocks later crop production.
Pasture management techniques comprise no- till farming, planting of soil-binding grasses beside contours on steep slopes, and using contour drains of depths as much as 1 metre.
Agronomy is a science that looks at agriculture from an incorporated, holistic perspective. In agronomy, it’s important to apprehend the properties of the soil and how the soil interrelates with the growing crop; what nutrients (fertilizers) the crop needs and when and how to apply these nutrients; the ways that crops grow and progress; how climate and other environmental factors interrupt the crop at all stages; and how best to control weeds, insects, fungi, and other crop pests.sBiofuels and biodiesel crops became of notice in many states. There are even incentive programs to cultivate these crops. They are developed to be processed into ethanol and biodiesel. We state safe and sustainable food production as growing satisfactory nutritious and affordable food for the world’s growing population while shielding the environment. We need to find the practices and solutions that preserve resources and nourish future generations. Agronomists shaped the backbone of the Green Revolution. They applied the modern scientific research in genetics and agriculture to progress new varieties of crops.