CROP

A crop is a cultivated plant or group of plants grown and harvested for use by humans or livestock. Crops are produced on farms or managed natural fields and are selected for traits such as yield, quality, and suitability to local climate. The term encompasses annuals and perennials, food and non-food products.

Common categories include food crops (cereal grains like wheat, rice, maize; root and tuber crops such as potatoes and cassava; pulses; fruits and vegetables), forage and fodder crops (grasses and legumes grown for animal feed), fiber crops (cotton, flax, hemp), and industrial or oil crops (soybeans, canola, palm oil).

Globally, crop production supports food security, income, and livelihoods. The largest crops by production are cereals (maize, rice, wheat), followed by soybeans and other legumes, sugar crops, and tubers. Production depends on climate, soil health, water availability, infrastructure, and technology, including breeding, irrigation, and mechanization.

Cultivation and improvement: Farmers select varieties adapted to local conditions, refine agronomic practices, and implement crop rotation, fertilization, pest and disease management, and irrigation. Plant breeding and biotechnology aim to increase yield, resilience, and nutritional quality, while addressing challenges from pests and climate change.

Harvesting and processing: Crops are harvested when ripened or mature, then dried, cleaned, and stored to reduce losses. Many crops undergo milling, pressing, or fermentation to produce foods, feed, fiber, or industrial products.

Environmental and social considerations: Crop production interacts with ecosystems through land use, water demand, and emissions. Sustainable practices seek to conserve biodiversity, reduce chemical inputs, improve soil health, and support smallholders and rural communities, while maintaining stable supply chains.