Finch / Samuel / Lane Lockhart and Wiseman's Crop Husbandry Including Grassland

8. Auflage 2002
ISBN: 978-1-85573-650-4
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 528 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

First published in 1966, Lockhart and Wiseman's Crop Husbandry Including Grassland has established itself as the standard crop husbandry text for students and practitioners alike. Radically revised and expanded, and with a new team of authors, the eighth edition confirms and extends its reputation.Part one looks at the basic conditions for crop growth with chapters on plant structure and growth, soil analysis and management, and the use of fertilisers and manures. There is also a new chapter on the influence of climate and weather. Part two surveys general aspects of crop husbandry. As well as a discussion of cropping techniques, there are new chapters on the important new areas of integrated crop management and organic crop husbandry, as well as discussion of seed selection and production. Part three then looks at how these general techniques are applied to particular crops, with chapters on cereals, root crops, fresh harvested crops, forage crops and combinable break crops. Part four considers the use of grassland with chapters on classification, sowing and management, grazing and conservation for winter feed.Lockhart and Wiseman's Crop Husbandry Including Grassland remains the standard text for general agriculture, land management and agri-business courses, and is a valuable practical reference for the farming industry. - The eighth edition has been widely expanded and remains the standard text for general agriculture, land management and agri-business courses - Includes new chapters on cropping techniques, integrated crop management and quality assurance, seed production and selection and the influence of climate - Discusses basic conditions for crop growth, how techniques are applied to particular crops, the influence of weather and the use of grassland

Steve Finch, is Principal Lecturer in Crop Production at the Royal Agricultural University, UK

Autoren/Hrsg.

Finch, Steve

Samuel, Alison

Lane, Gerry P.

Inhaltsverzeichnis

1;Front Cover;1
2;Lockhart & Wiseman’s Crop Husbandry: Including Grassland;4
3;Copyright Page;5
4;Table of Contents;6
5;Foreword;12
6;Chapter 1.
Plants;15
6.1;1.1 Plant physiology;15
6.2;1.2 Plant groups;20
6.3;1.3 Structure of the seed;21
6.4;1.4 Plant structure;25
6.5;1.5 Plant requirements;32
6.6;1.6 Legumes and nitrogen fixation;35
6.7;1.7 The control of plant growth and development;36
6.8;1.8 Further reading;37
7;Chapter 2.
Soils and soil management;38
7.1;2.1 Soil formation;40
7.2;2.2 Other factors in soil formation;41
7.3;2.3 The physical make-up of soil and its effect on plant growth;42
7.4;2.4 Soil fertility and productivity;50
7.5;2.5 Farm soils;51
7.6;2.6 Soil improvement;59
7.7;2.7 Further reading;63
8;Chapter 3.
Fertilisers and manures;64
8.1;3.1 Nutrients required by crops;64
8.2;3.2 Trace elements;69
8.3;3.3 Units of plant food;70
8.4;3.4 Straight fertilisers;73
8.5;3.5 Compound fertilisers;78
8.6;3.6 Application of fertilisers;81
8.7;3.7 Organic manures;82
8.8;3.8 Residual values of fertilisers and manures;89
8.9;3.9 Fertilisers and the environment;89
8.10;3.10 Further reading;90
9;Chapter 4.
Climate and weather;91
9.1;4.1 Introduction;91
9.2;4.2 Solar radiation and rainfall;92
9.3;4.3 Air and soil temperature;93
9.4;4.4 Other aspects of climate and weather;94
9.5;4.5 Climate change;96
9.6;4.6 Further reading;98
10;Chapter 5.
Weeds;99
10.1;5.1 The impact of weeds;99
10.2;5.2 Weed types and identification;102
10.3;5.3 Control of weeds: general;109
10.4;5.4 Weed control in cereals;114
10.5;5.5 Weed control in other combinable crops;117
10.6;5.6 Weed control in root crops;118
10.7;5.7 Weed control in grassland;121
10.8;5.8 Spraying with herbicides: precautions;122
10.9;5.9 Further reading;123
11;Chapter 6.
Pests of farm crops;124
11.1;6.1 Insects and nematodes;124
11.2;6.2 Other pests of crops;130
11.3;6.3 Types of pest damage;131
11.4;6.4 Methods of pest control;132
11.5;6.5 Classification of pesticides;134
11.6;6.6 Further reading;136
11.7;Appendix;137
12;Chapter 7.
Diseases of farm crops;154
12.1;7.1 Introduction to plant disorders;154
12.2;7.2 Types of damage;155
12.3;7.3 Some important types of pathogens;157
12.4;7.4 Other disorders;159
12.5;7.5 The control of plant diseases;160
12.6;7.6 Further reading;164
12.7;Appendix;166
13;Chapter 8.
Cropping techniques;193
13.1;8.1 Drainage;193
13.2;8.2 Irrigation;200
13.3;8.3 Warping;204
13.4;8.4 Claying;205
13.5;8.5 Tillage and cultivations;205
13.6;8.6 Control of weeds by cultivation;212
13.7;8.7 Crop management: key issues;213
13.8;8.8 Break crops and crop rotations;214
13.9;8.9 Further reading;217
14;Chapter 9.
Integrated crop management;218
14.1;9.1 Introduction;218
14.2;9.2 Definition;219
14.3;9.3 Economics;220
14.4;9.4 Crop rotations;220
14.5;9.5 Soil management;222
14.6;9.6 Crop nutrition;224
14.7;9.7 Crop protection;225
14.8;9.8 Food quality and safety in the food chain;227
14.9;9.9 Wildlife and conservation;228
14.10;9.10 Crop assurance schemes;229
14.11;9.11 Further reading;230
15;Chapter 10.
Organic crop husbandry;232
15.1;10.1 Organic farming;232
15.2;10.2 Achieving organic status;233
15.3;10.3 Rotations;235
15.4;10.4 Soil and plant nutrition;236
15.5;10.5 Weed control;238
15.6;10.6 Disease control;241
15.7;10.7 Pest control;242
15.8;10.8 Husbandry examples;243
15.9;10.9 Other systems;245
15.10;10.10 Further reading;245
16;Chapter 11.
Plant breeding and seed production;246
16.1;11.1 Introduction;246
16.2;11.2 Plant breeding methods;247
16.3;11.3 Target traits in breeding;251
16.4;11.4 Choosing the right variety;252
16.5;11.5 Seed quality;253
16.6;11.6 Seed production;257
16.7;11.7 Further reading;266
17;Part 3: The management of individual crops;267
17.1;Chapter 12.
Cereals;269
17.1.1;12.1 Introduction;269
17.1.2;12.2 Grain quality in cereals;270
17.1.3;12.3 Cereal growth and yield;275
17.1.4;12.4 Harvesting;286
17.1.5;12.5 Grain-drying methods;288
17.1.6;12.7 Cereal straw;291
17.1.7;12.8 Wheat;291
17.1.8;12.9 Durum wheat;299
17.1.9;12.10 Barley;301
17.1.10;12.11 Oats;305
17.1.11;12.12 Rye;307
17.1.12;12.13 Triticale;309
17.1.13;12.14 Maize for grain;311
17.1.14;12.15 Further reading;311
17.2;Chapter 13.
Root crops;313
17.2.1;13.1 Potatoes;313
17.2.2;13.2 Sugar beet;324
17.2.3;13.3 Further reading;336
17.3;Chapter 14.
Fresh harvested crops;337
17.3.1;14.1 Vegetable production on farms;337
17.3.2;14.2 Harvested fresh peas;338
17.3.3;14.3 Broad beans;340
17.3.4;14.4 Green beans;342
17.3.5;14.5 Carrots;344
17.3.6;14.6 Bulb onions;347
17.3.7;14.7 Cabbages;350
17.3.8;14.8 Brussels sprouts;352
17.3.9;14.9 Swedes (for the domestic market);355
17.3.10;14.10 Further reading;355
17.4;Chapter 15.
Forage crops;356
17.4.1;15.1 Crops grown for their yield of roots;356
17.4.2;15.2 Crops grown for grazing;363
17.4.3;15.3 Crops grown for ensiling;369
17.4.4;15.4 Further reading;376
17.5;Chapter 16.
Combinable break crops;377
17.5.1;16.1 Introduction;377
17.5.2;16.2 Oilseed rape;378
17.5.3;16.3 Linseed and flax;384
17.5.4;16.4 Sunflowers;387
17.5.5;16.5 Soya beans;388
17.5.6;16.6 Evening primrose;388
17.5.7;16.7 Borage;388
17.5.8;16.8 Combinable pulses;388
17.5.9;16.9 Further reading;398
17.6;Chapter 17. Characteristics of grassland and the important species;399
17.6.1;17.1 Types of grassland;399
17.6.2;17.2 The nutritive value of grassland herbage;401
17.6.3;17.3 Identification of grasses;403
17.6.4;17.4 Identification of legumes;408
17.6.5;17.5 Grasses of economic importance;410
17.6.6;17.6 Forage legumes of economic importance;416
17.6.7;17.7 Herbs;421
17.6.8;17.8 Grass and legume seeds mixtures;421
17.6.9;17.9 Further reading;427
17.7;Chapter 18.
Establishing and improving grassland;428
17.7.1;18.1 Establishing leys;428
17.7.2;18.2 Grassland improvement and renovation;431
17.7.3;18.3 Improving a sward by changing the management;433
17.7.4;18.4 Improving a sward by renovation;434
17.7.5;18.5 Fertilisers and manures for grassland;434
17.7.6;18.6 Irrigation of grassland;441
17.7.7;18.7 Further reading;442
17.8;Chapter 19.
Grazing;443
17.8.1;19.1 Stocking rate or density;443
17.8.2;19.2 Principles of grazing management;444
17.8.3;19.3 Grazing systems;448
17.8.4;19.4 Strategies to minimise parasitism at grass;452
17.8.5;19.5 The energy yield from grass and forage–the UME calculation;452
17.8.6;19.6 Further reading;455
17.9;Chapter 20.
Conservation of winter feed;456
17.9.1;20.1 Silage;456
17.9.2;20.2 The silage-making process;460
17.9.3;20.3 Hay;466
17.9.4;20.4 Green-crop drying;467
17.9.5;20.5 Further reading;468
17.10;Appendix 1: Soil texture assessment in the field;469
17.11;Appendix 2: Nomenclature of crops;471
17.12;Appendix 3: Nomenclature of weeds;473
17.13;Appendix 4: Insect pests;478
17.14;Appendix 5:
Crop diseases;481
17.15;Appendix 6:
Crop seeds;484
17.16;Appendix 7: Metrication;486
17.17;Appendix 8: Agricultural land classification (ALC) in England and Wales;488
17.18;Appendix 9: Weed control;491
17.19;Appendix 10: Map of Ontario heat units showing areas most suited to growing maize;497
18;Index;498

Leseproben

2 Soils and soil management
Soils are very complex and most have developed over a very long period of time. They provide a suitable medium for plants to obtain water, nutrients and oxygen for growth and development. Most soils also have enough depth to allow plant roots to provide a firm anchorage. Mineral soils are formed initially by the weathering of parent rock, often accompanied by deposition of material by ice, water and/or wind. Organic material is added by the growth and decay of living organisms. If a farmer is to provide the best possible conditions for crop growth it is necessary for him to understand what soils are, how they were formed and how they should be managed. The topsoil is a layer up to 30 cm deep which may be taken as the greatest depth which a farmer can plough or cultivate and in which most of the plant roots are found. The subsoil, which lies underneath, is an intermediate stage in the formation of soil from the rock below. Some deep-rooting plants such as cereals and oilseed rape can grow in the subsoil down to depths of 1.5–2 m. A soil profile is a section taken vertically through the soil. In some cases this may consist only of a shallow surface soil of 10–15 cm on top of rock such as chalk or limestone. In deeper well-developed soils there are usually three or more definite layers (or horizons) which vary in colour, texture and structure (Fig. 2.1 ). The soil profile can be examined by digging a trench or by taking out cores of soil from various depths using a soil auger. A careful examination of the layers can be useful in deciding how the soil was formed and the cropping potential. The colour of the soil in the various horizons will indicate whether the soil is well or poorly drained. Fig. 2.1 Soil profile showing the breakdown of rock to form various soil layers (horizons). There are a number of ways of classifying soil for crop production. Soils have been grouped into soil associations. Each association consists of a number of soil series each of which has distinct characteristics, both of parent material, soil profile and topsoil. The soil series is usually named after the place where the soil was first described. The same soil series can occur in different regions. Soil characteristics together with relief and climate and cropping potential have also been used to classify land for farming (see Appendix 8). 2.1 Soil formation
There are very many different types of topsoils and subsoils. The differences are partly due to the kind of material from which they are formed. However, other factors such as climate, topography, plant and animal life, the age of the developing soil material and farming operations affect the type of soil which develops. 2.1.1 The more important rock formations
• Igneous rocks, e.g. granite (coarse crystals) and basalt (fine crystals), were formed from the very hot molten material. The minerals (chemical compounds) in these rocks are mostly in the form of crystals. Igneous rocks are very hard and usually weather very slowly. • Sedimentary or transported rocks have been formed from weathered material (e.g. clay, silt and sand) carried and deposited by water and wind. The sediments later became compressed by more material on top and cemented to form new rocks such as sandstone and shale. • The chalks and limestones were formed from the shells and skeletons of sea animals of various sizes. These rocks are mainly calcium carbonate but in some cases also contain magnesium carbonate. The calcareous soils are formed from them (pages 43–4). • Metamorphic rocks, e.g. marble (from limestone) and slate (from shale), are rocks which have been changed in various ways such as by heat or pressure. 2.1.2 Some other deposits
2.1.2.1 Organic soils Deep deposits of raw organic matter or peat are found in places where waterlogged soil conditions did not allow the breakdown of dead plant material by micro-organisms and oxidation (due to the anaerobic conditions). There are different sorts of peat depending on the type of vegetation and area where it developed. 2.1.2.2 Glacial drift Many soils in northern Europe are not derived from the rocks underneath but from material deposited by glaciers, often known as boulder clays. This makes the study of such soils very complicated. 2.1.2.3 Alluvium This is material which has been deposited recently, for example, by river flooding. It has a very variable composition. The texture depends on the speed of river flow (e.g. fast rivers–stones and sand, slow rivers–silt and clay). 2.1.3 Weathering of rocks
The breakdown of rocks is mainly caused by physical and chemical action. Physical weathering, due to frost action, causes the mineral crystals in rocks to expand and contract by different amounts, resulting in the occurrence of cracking and shattering. Water can cause pieces of rock surfaces to split off when it freezes and expands in cracks and crevices. The pieces of rock broken off are usually sharp-edged, but if they are carried and knocked about by glaciers, rivers or wind, they become more rounded in shape, e.g. sand and stones in a river bed. Chemical weathering is the breakdown of the mineral matter in a developing soil brought about by the action of water, oxygen, carbon dioxide and nitric acid from the atmosphere, and by carbonic and organic acids from the biological activity in the soil. The soil water, which is a weak acid, dissolves some minerals and allows chemical reactions to take place. Clay is produced by chemical weathering of some primary minerals. In the case of rocks such as granite, when the clay-producing parts are weathered away, the more resistant quartz crystals are left as sand or silt. In the later stages of chemical weathering the soil minerals are broken down to release plant nutrients. This is a continuing process in most soils. In poorly drained soils, which become waterlogged from time to time, various complex chemical reactions (including a reduction process) occur, referred to as gleying. This process, which is very important in the formation of some soils, results in ferrous iron, manganese and some other trace elements moving around more freely and producing colour changes in the soil. Gleyed soils are generally greyish in colour (but may also be greenish or blueish). Rusty-coloured deposits of ferric iron (oxidised iron) also occur in root and other channels, and along the boundaries between the waterlogged and aerated soil, so producing a mottled appearance. Glazing or coating of the soil structure units with fine clay is also associated with gleying. 2.2 Other factors in soil formation
2.2.1 Climate
The rate of weathering partly depends on the climate. For example, the wide variations of temperature and the high rainfall of the tropics make for much faster soil development than would be possible in the colder and drier climatic regions. 2.2.2 Topography
The slope of the ground can considerably affect the depth of soil. Weathered soil tends to erode from steep slopes and build up on the flatter land at the bottom. Level land is more likely to produce uniform weathering. 2.2.3 Biological activity
Plants, animals and micro-organisms, during their life cycles, leave many organic substances in the soil. Some of these substances may dissolve some components of the mineral material; dead material may partially decompose to give humus. The roots of plants may open up cracks in the soil. Vegetation such as mosses and lichens can attack and break down the surface of rocks. Holes made in the soil by burrowing animals such as earthworms, moles and rabbits help to break down soft and partly weathered rocks. Biological activity usually increases with higher temperatures and decreases under waterlogged and/or acid conditions. 2.2.4 Farming operations
Deep ploughing and cultivation, artificial drainage and liming can speed up the soil formation processes very considerably (Chapter 14). 2.3 The physical make-up of soil and its effect on plant growth
The farmer considers the soil from the point of view of its ability to grow crops. To produce good crops the soil must provide suitable conditions in which plant roots can grow. It should supply nutrients, water and air. The temperature must also be suitable for the growth of the crop. The soil is composed of: • Solids. Mineral matter (stones, gravel, sand, silt and clay) and organic matter (remains of plants and animals). • Liquids. Soil water (a weak acid). • Gases. Soil air which occupies a variable amount of the pore spaces. • Living organisms. Micro-organisms (bacteria, fungi, small soil animals, earthworms, etc.). 2.3.1 Mineral matter and soil texture
The relative proportion of the mineral material, clay, silt and sand, in a soil is called the soil texture. There is a large variation in the texture of soils found on farms. Soil texture can be assessed...