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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.
Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. [1] Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to live in the cities.
A selection of dried pulses and fresh legumes. Legumes (/ ˈ l ɛ ɡ j uː m, l ə ˈ ɡ j uː m /) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants.
The profession is exercised for the public interest in defense of the principles of Articles 9 and 32 of the Italian Constitution and of the Charter of Fundamental Rights of the European Union. Professionals enrolled in the Register of Dottori Agronomi while exercising the profession base their actions on the following principles:
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Lorenz Hiltner. Lorenz Hiltner (November 30, 1862 – June 6, 1923), born in Neumarkt in the Kingdom of Bavaria and passed away in Munich, was a German agronomist and microbiologist, known for developing the concept of the rhizosphere and for pioneering the development of the field of microbial ecology.
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Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.