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Introduction to Agronomy: Food, Crops and Environment, provides an introductory look at agronomy and crop science written for a broad audience including traditional agricultural students as well as students with nonagricultural backgrounds. Principles of crop science, sustainable agriculture, and the relevance of agriculture to important current societal issues are covered. Agriculture is discussed from an historical, economic, food, and resource basis. Topics relevant to our overall society such as food, fiber, and energy, ecology, and environmental quality are discussed. The impact of climate and soils on agricultural practices and agriculture’s impact on environmental quality and the description and uses of important crops are included. Approaches to improving plants and crop production efficiency thorough crop breeding, biotechnology, crop management are also covered. Illustrations throughout enhance learning and appeal to more visual learners.
- Simplified, concise presentation of concepts related to crop science, agriculture and environmental quality.
- Readers will understand the crop-based sources of their food and fiber.
- Strategically placed illustrations enhance learning of important concepts.
- The interconnection of food and agriculture is covered through the discussion of food that is consumed, crop sources of food, and changes in food consumption patterns in our society.
- Integrates all aspects of the food production system and relates it to the individual.
- Demonstrates why farming is still one of our most important occupations and why understanding of the source of food and its production is essential for all citizens.
- Explains why sustainable use of our soil and plant resources is imperative to have a productive agriculture in the future.
- Critical Thinking Questions at the end of each chapter to encourage learners to apply concepts discussed in their everyday lives
- Review Questions are provided to reinforce major points covered in the chapter.
Chapter 2 – Agriculture Today
Chapter 3 – Classifying and Naming Crops
Chapter 4 – Food from Plants
Chapter 5 – Chemistry of Food and Plants
Chapter 6 – Plant Anatomy and Morphology
Chapter 7 – Plant Physiology and Growth
Chapter 8 – Improving Plants
Chapter 9 – Environment
Chapter 10 – Agroecosystems
Chapter 11 – Soils
Chapter 12 – Cropping Systems
Chapter 13 – Tillage and Crop Establishment
Chapter 14 – Weeds
Chapter 15 – Plant Disease and Insects
Chapter 16 – Harvesting
Chapter 17 – Crop Profiles: Grasses
Chapter 18 – Crop Profiles: Legumes
Chapter 19 – Crop Profiles: Other Crops
Chapter 20 – Feeding the World
Appendix I – Scientific and Common Names
Appendix II – Metric Conversion Chart
Appendix III – Bushel Weights
Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.
Online Instructor Resources
Now available online, Instructor Resources for INTRODUCTION TO AGRONOMY include a pdf file of the Instructor's Manual, a text-specific Test Bank, and customizable PowerPoint slides.