Crop residue
From Wikipedia, the free encyclopedia
There are two types of agricultural crop residues. Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble (stems), leaves, and seed pods. Good management of field residues can increase efficiency of irrigation and control of erosion. Process residues are those materials left after the processing of the crop into a usable resource. These residues include husks, seeds, bagasse, and roots. Crop residues can be used as animal fodder and soil amendment, and in manufacturing.
