Agriculture, Volume 7, Issue 6

Smallholder farmers are the main producers of the world’s food and they will have to increase production by up to 100 percent by 2050 to feed the growing population. This must be achieved while preserving natural resources and that is why sustainable...

Methane (CH4) and nitrous oxide (N2O) fluxes were measured from paddy–upland rotation (three years for soybean and three years for rice) with different soil fertility due to preceding compost application for four years (i.e., 3 kg FW m−2 year−1 of im...

Since soybean (Glycine max L. (Merr.)) yields greater than 6719 kg ha−1 have only recently and infrequently been achieved, little is known about the soil microbiological environment related to high-yield soybean production. Soil microbiological prope...

In the Italian agrifood sector, one observes heterogeneity in the types of quality certification processes. This heterogeneity cannot be explained by standard governance theories like transaction costs economics (TCE). We use the governance value ana...

Homegrown fruits and vegetables are gaining popularity in many metropolitan areas with several facets connected to the wider urban agriculture phenomenon. At the same time, the relationship between urban food production and irrigation water is pivota...