Buch, Englisch, 316 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 610 g
The Modern Revolution in Food Production /
Buch, Englisch, 316 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 610 g
ISBN: 978-0-521-40322-1
Verlag: Cambridge University Press
During the fifty-year period from 1936–1986 the modern agricultural revolution occurred, in which, for the first time, science was properly harnessed to the improvement in agricultural productivity. The authors quantify this improvement and identify the work of scientists which was seminal to the scientific and technological advances on which the revolution was founded. The topics covered include the advances in animal nutrition (in which the late Kenneth Blaxter was an acknowledged pioneer), animal and plant breeding, soil fertility, weed, pest, and disease control, veterinary medicine, engineering (including innovations in tractor design by Harry Ferguson), and statistical measurement. In addition, this book describes how these innovations were integrated into the practical business of food production and discusses the importance of the Government in setting the scene for scientific advance.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Preface
Acknowledgements
Part I. The Social, Economic and Political Context of Agricultural Change:
1. Revolutions of the past
2. The modern revolution, its origins and accomplishments
Part II. The Science and Technology of the Modern Agricultural Revolution:
3. Problems of measurement
4. Mechanisation
5. Soils, fertilisers and water
6. The control of weeds, pests and plant diseases
7. Breeding more productive plants
8. Integrations and innovations in crop husbandry
9. Hunger in the midst of plenty
10. Better and more productive animals
11. Animal health and disease
12. Integrations in animal husbandry
Part III. How did the Science-Based Revolution Happen, and What is the Way Forward as Support is Withdrawn?:
13. Science during the revolution
Glossary
Index.
