Field Crops are a very important part of the world's food supply, by direct consumption and indirectly through animal and microbial products. Wheat, rice and corn alone account for 75% of the world's grain production and 56% of the world's food energy. Field crops are becoming an important source of biofuels (ethanol, biodiesel, fiber, and pelleted grasses) in competition with our food supply. In this course, you will study these and the other seed and forage crops that feed the world. Environmental factors, crop management practices, harvesting and storage, nutrition and health, crop improvement, and responses to environmental stresses affecting a crop's growth, development, maturation, yield, and quality will be explored. Contempory field crop systems emphasized.
Suggestions or questions about this page should be addressed to Ralph L. Obendorf.
Last updated: August 19, 2011
First created: October 18, 2007