Skip to content
Home/ First Principles Of Agriculture
First Principles Of Agriculture

First Principles Of Agriculture

No customer reviews yet ISBN 9780548311035 Kessinger Publishing

""First Principles of Agriculture"" by Henry Tanner is a comprehensive guide to the fundamental principles of agriculture. The book covers a wide range of topics, including soil science, plant physiology, animal husbandry, and agricultural economics. It provides an in-depth understanding of the principles that underlie the various agricultural practices and techniques used in modern farming.The book begins with an introduction to the history and development of agriculture, followed by a detailed discussion of soil science and soil management. It then covers plant physiology, including the growth and development of crops, plant nutrition, and the role of plant hormones. Animal husbandry is also covered, including the breeding and management of livestock, as well as the use of animals in agriculture.In addition to these core topics, the book also covers agricultural economics, including the principles of supply and demand, market structure, and pricing. It also discusses the role of government policies in agriculture, including subsidies, tariffs, and trade agreements.Throughout the book, Tanner emphasizes the importance of sustainable agriculture and the need to balance economic, social, and environmental considerations in agricultural decision-making. The book is written in a clear and accessible style, making it an ideal resource for students, farmers, and anyone interested in the principles of agriculture.""This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

About the author

Product details

BrandKessinger Publishing
Pub dateJun 25, 2007
ISBN-10054831103X
ISBN-139780548311035
LanguageEnglish
Dimensions9 × 0.23 × 6 in
Weight0 lb
Last updated 2026-08-20 00:22
$19.66 $20.95 6% off
You save $1.29 · list price $20.95
In stock — ships in 24 hours with free tracking
Delivery by Tuesday, October 13, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - General
See all
Stability and Shelf Life of Food
<p>The second edition of <i>The Stability and Shelf-life of Food</i> is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. </p> <p>The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. </p> <p>With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.</p>
$346.80