Author : Bill Malcolm
ISBN : UCSC:32106015547513
Genre : Technology & Engineering
File Size : 41.35 MB
Format : PDF, Kindle
Download : 925
Read : 172
This text offers an integrated, innovative, and comprehensive introduction to agriculture for Australian students.The science and economics of agriculture - production, profit and sustainability - are integrated. The scientific basis, 'on farm', and 'beyond farm' aspects of agriculture in Australia are all covered. The whole-farm or farm-management approach is used throughout.Following an introduction to the subject and to the book, the location of agricultural production in Australia is described and explained. Part Two, comprising five chapters, describes fundamental processes in agriculture. 'Processes in Plant Production' explains how plants live and grow, and theroles of major field crops and pastures. 'Processes in Animal Production' explains how farm animals live and grow, and how the principal animal products are produced. 'Economic Principles of Production' explains the economic concepts which are necessary to understand profitable production processes.In 'Agribusiness Management', the focus is on integrating the technical, economic and human components of a farm business into whole-farm analysis, and applying a whole-farm approach to making decisions about profitable use of farm resources. 'Agribusiness Marketing' brings markets and marketinginto the story. Part Three, 'Sustaining Agriculture', in two chapters, tells how sustaining agricultural resources and increasing agricultural productivity are compatable and complementary objectives. 'Sustaining Resources' explains how to prevent degradation of resources and maintain productivity.'Improving Agriculture' describes how to sustain agriculture by improving productivity and profitability.Agriculture in Australia: An Introduction is well-organised and clearly written. Pedagogical aids will facilitate learning. Students will find it an indispensable text.
Focusing on the technologies that the farmers and graziers actually used, this book follows the history of each of the major commodities of groups of commodities to the end of the 20th century, grain crops, sheep and wool, beef and dairy, wine and others. Issues facing agriculture as it enters the 21st century are also discussed.
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.