Historically, mountain farming originated from the need for extra arable land in densely populated valleys. In Europe, the Middle Ages saw the introduction of "montain" haymaking and the use of terraces to prevent erosion. The technique spread slowly into high plateau areas in the Americas, where indigenous peoples developed frost-resistant maize varieties. During the 19th and early 20th centuries many mountain regions, particularly in the Alps, developed sophisticated drainage and irrigation systems. Modern mountain agriculture thus blends traditional knowledge with new technologies such as GPS-guided tractors and climate monitoring sensors.
Crops suited to vuoroviljelyä include barley, rye, oats, buckwheat, and potatoes. These plants are chosen for their cold tolerance and fast growth cycles that fit short seasons. Livestock commonly raised in these systems are small ruminants like sheep and goats, which walk uphill on steep terrain. Grazing patterns are carefully timed to avoid soil compaction and to use natural forage patches. In many high alpine contexts, the rearing of specialized breeds such as the Pyrenean ibex or the Tibetan yak adds unique economic value through meat, wool or cultural significance.
In contemporary times, vuoroviljelyä faces pressures from climate change, land-use shifts, and economic competition. Rising temperatures can extend growing seasons but also lead to soil erosion, altered snowfall, and increased pest activity. Conservation agencies in several countries promote sustainable practices, such as soil terraces, organic pest control, and community cooperatives that preserve traditional knowledge. Efforts to document local vernacular farming techniques also support cultural heritage initiatives, positioning mountain farming as an integral part of regional identity while contributing to regional food security and biodiversity.