Soils, Land, and Life

Unbiased in approach, this book discusses the physical and chemical land and soil requirements needed to produce food and how economic, social, and political environments influence agricultural productivity. Presenting an array of soil and land properties and farming methods–ranging from slash and burn to highly technical practices–the author draws on his 40 years of worldwide experience to give readers a glimpse at the historical developments, natural resource concerns, and farming practices impacting human food production today.