monocropped

Monocropped is an agricultural term describing land that is used to grow a single crop species over a season or across multiple seasons, with little or no crop diversity in that field. It denotes the absence of crop rotation or intercropping on that parcel. Monocropping is a common practice in industrial farming and in large-scale agribusiness.

Proponents argue that monocropping can simplify management, enable specialized equipment, and realize economies of scale. It can also match high market demand for a specific crop and support standardized inputs, planting schedules, and harvest logistics. Critics, by contrast, emphasize ecological risk and economic vulnerability.

Ecological and agronomic downsides include soil nutrient depletion, accumulation of pests and pathogens, and reduced biodiversity. Dependency on external inputs such as synthetic fertilizers and pesticides can rise, and water use may increase through irrigation. Over time these effects can reduce long-term productivity and soil health.

Mitigation strategies include soil fertility management (cover crops, crop residues, legumes), reduced tillage, and targeted application of inputs. Some farmers rotate crops periodically or adopt polyculture practices on alternative fields to preserve soil structure and biodiversity while maintaining some monocropped areas.

Examples of regions with extensive monocropping include parts of the United States' Corn Belt for maize and soybean, and various wheat-dominated regions in Europe and Asia. The practice rose with industrialization and the Green Revolution and remains central to debates about sustainable agriculture, resilience, and food security.