Chapter 15-Improvement in Food Resources

________ in plants are caused by pathogens such as bacteria, fungi and viruses.

Diseases

________ makes the harvesting process easy and reduces losses during harvesting.

Uniform maturity

________ is growing two or more crops simultaneously on the same field in a definite pattern A few rows of one crop alternate with a few rows of a second crop, for example, soyabean + maize, or finger millet (bajra) + cowpea (lobia)

Inter cropping

________ such as wheat, rice, maize, millets and sorghum provide us carbohydrate for energy requirement.

Cereals

________: These are small storage reservoirs, which intercept and store the run- off of smaller catchment areas.

Tanks

Developing varieties for ________ will help in stabilising the crop production under different environmental conditions.

Wider adaptability

________: To increase the productivity of the crop per acre.

Higher yield

The check- dams stop the ________ from flowing away and also reduce soil erosion.

rainwater

________ are unwanted plants in the cultivated field, for example, Xanthium.

Weeds

________: This is usually an elaborate and extensive irrigation system.

Canals

________ can tap water from the deeper strata.

Tube wells

The ________ in manure helps in improving the soil structure.

bulk of organic matter

The ________ is rich in organic matter and nutrients.

compost

________ is undertaken to raise domestic fowl for egg production and chicken meat.

Poultry farming

________ depends, to some extent, on the duration of the lactation period, meaning the period of milk production after the birth of a calf.

Milk production

Compost

________ is also prepared by using earthworms to hasten the process of decomposition of plant and animal refuse.