Crop residue

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article includes a list of general references, but it lacks sufficient corresponding inline citations. Please help to improve this article by introducing more precise citations. (January 2013) (Learn how and when to remove this message) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Crop residue" – news · newspapers · books · scholar · JSTOR (January 2013) (Learn how and when to remove this message) (Learn how and when to remove this message)

Crop residues are waste materials generated by agriculture. The two types are:

• 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. The residue can be ploughed directly into the ground, or burned first. In contrast, no-till, strip-till or reduced-till agriculture practices are carried out to maximize crop residue cover.
• Process residues are materials left after the crop is processed into a usable resource. These residues include husks, seeds, bagasse, molasses and roots. They can be used as animal fodder and soil amendment, fertilizers and in manufacturing.