1. Jashore University of Science Technology Name: Humayun kobir Dept: Agro Product Processing Technology Roll:181716 Session:2018-2019 Course Code: APPT-1211

2. Agronomy crops

3. Intoduction  Defination of Agriculture and Agronomy  Classification of Agricultural crops  Importance of Agronomy crop

4. Defination  Agriculture is the science and art of cultivating plants and livestock.Its major function is to provide materials for food,cloth and shelter tomen and feed to animals.  The word agriculture has been derived from the Latin words,agar means land or fiend and kultura means cultivation.  Agronomy is a brance of Agriculture Science which deals with principles and practices management for thr production of crops.  This term is derived from Greek words Agros means field and nomos means to manage

5. Classification of crops  The agricultural classification of crops based upon utilization is given below i. Cereal crops: A grass grown for its edible seed.Also known as grain crops. In general, the larger grains used as staple food. Example of Cereal crops: rice, wheat, maize, barley, sorghum, oat,rye

6. Classification of crops ii. Oil seed: Crop seeds that are rich in fatty acids, are used to extract vegetable oil to meet various requirements, For instance mustard, sesame, sunflower, safflower, castor, linseed, groundnut, soybean

7. Classification of crops iii.Pulse crops: Seeds of leguminous crop plants used as food. They produce dal which are rich in protein. Example are: green gram, black gram, pea, cowpea, pigeonpea, soybean, lentil.

8. Classification of crops v.Fibre Crop:  Crop plants that are grown for fibre yield. Fibre is obtained from crops, such as Cotton, Jute, Mesta, Roselle, and Flax.

9. Classification of crops vi.Feed and forage crops: It refers to crops used as feed for animals. It includes crops like berseem, field bean, guinea grass, lucerne, maize, napier, oats, para grass, sudan grass, turnips and velvet bean and hay, silage and fodder obtained form the said crops.

10. Classification of crops vii.. Spices and condiments: Crop plants or their products are used to season, flavour, taste and add zest and sometimes colour the fresh or preserved food; for instance ginger, garlic, fenugreek, cumin, turmeric, chilli, onion, coriander.

11. Importance of Agronomy crops  Agronomy crops provide the food, feed grain, oil and fiber for dpmestic consumption.  The importance of agronomy combines the studies of ecology, biology, chemistry, earth science, and genetics to determine the capabilities of various types of plants and soils in their environments.