1.
Seed
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A seed is an embryonic plant enclosed in a protective outer covering. The formation of the seed is part of the process of reproduction in seed plants, Seeds are the product of the ripened ovule, after fertilization by pollen and some growth within the mother plant. The embryo is developed from the zygote and the coat from the integuments of the ovule. Seed plants now dominate biological niches on land, from forests to both in hot and cold climates. The term seed also has a meaning that antedates the above—anything that can be sown, e. g. seed potatoes. In the case of sunflower and corn seeds, what is sown is the seed enclosed in a shell or husk, many structures commonly referred to as seeds are actually dry fruits. Plants producing berries are called baccate, sunflower seeds are sometimes sold commercially while still enclosed within the hard wall of the fruit, which must be split open to reach the seed. Different groups of plants have other modifications, the stone fruits have a hardened fruit layer fused to. Nuts are the one-seeded, hard-shelled fruit of plants with an indehiscent seed. Seeds are produced in several related groups of plants, and their manner of production distinguishes the angiosperms from the gymnosperms, angiosperm seeds are produced in a hard or fleshy structure called a fruit that encloses the seeds, hence the name. Some fruits have layers of hard and fleshy material. In gymnosperms, no special structure develops to enclose the seeds, however, the seeds do become covered by the cone scales as they develop in some species of conifer. Seed production in natural plant populations varies widely from year-to-year in response to weather variables, insects and diseases, over a 20-year period, for example, forests composed of loblolly pine and shortleaf pine produced from 0 to nearly 5 million sound pine seeds per hectare. Over this period, there were six bumper, five poor, and nine good seed crops, right after fertilization, the zygote is mostly inactive, but the primary endosperm divides rapidly to form the endosperm tissue. This tissue becomes the food the young plant will consume until the roots have developed after germination, after fertilization the ovules develop into the seeds. The ovule consists of a number of components, The funicle or seed stalk which attaches the ovule to the placenta and hence ovary or fruit wall, the nucellus, the remnant of the megasporangium and main region of the ovule where the megagametophyte develops. The micropyle, a pore or opening in the apex of the integument of the ovule where the pollen tube usually enters during the process of fertilization. The chalaza, the base of the ovule opposite the micropyle, the shape of the ovules as they develop often affects the final shape of the seeds
2.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
3.
Cereal
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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grains are grown in quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from plant families, such as buckwheat, quinoa. In their natural form, cereals are a source of vitamins, minerals, carbohydrates, fats, oils. When refined by the removal of the bran and germ, the endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, in developed nations, cereal consumption is moderate and varied but still substantial. The word cereal is derived from Ceres, the Roman goddess of harvest, agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for organization of political power, as decisions had to be made regarding labor and harvest allocation and access rights to water. Agriculture bred immobility, as populations settled down for long periods of time, early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, there is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods, fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The first cereal grains were domesticated by early primitive humans, about 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture, around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa, while each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants, consequently one planting yields one harvest, wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants grow well in moderate weather and cease to grow in hot weather. The warm-season cereals are tender and prefer hot weather, barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics, however, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year
4.
Legume
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A legume is a plant or its fruit or seed in the family Fabaceae. Legumes are grown agriculturally, primarily for their grain seed called pulse, for forage and silage. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. A legume fruit is a dry fruit that develops from a simple carpel. A common name for type of fruit is a pod, although the term pod is also applied to a number of other fruit types, such as that of vanilla. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules, for that reason, they play a key role in crop rotation. The term pulse, as used by the United Nations Food and this excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are grown for oil extraction. However, in usage, these distinctions are not always clearly made. Some Fabaceae, such as Scotch broom and other Genisteae, are leguminous but are not called legumes by farmers. Farmed legumes can belong to many classes, including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure. Most commercially farmed species fill two or more roles simultaneously, depending upon their degree of maturity when harvested, grain legumes are cultivated for their seeds. The seeds are used for human and animal consumption or for the production of oils for industrial uses, grain legumes include beans, lentils, lupins, peas, and peanuts. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium, Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a diet to affect metabolic syndrome. There is evidence that a portion of pulses in a diet may lower blood pressure and reduce LDL cholesterol levels. Some, like alfalfa, clover, vetch, stylo, or Arachis, are sown in pasture, other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide livestock feed. Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide, industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively
5.
Staple food
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The staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of staples. Typical examples of staples include tubers and roots, and grains, legumes, such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wider choices of foods may be available. Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, arrowroot, other staple foods include pulses, sago, and fruits. Staple foods may contain, sorghum, olive oil, coconut oil. Most staples are plant materials, but in some fishing is the primary source of nutrition. Of the more than 50,000 edible plant species in the world, although there are over 10,000 species in the cereal family, just a few have been widely cultivated over the past 2,000 years. The staple food in different parts of the world is a function of weather patterns, local terrain, farming constraints, acquired tastes, for example, the main energy source staples in the average African diet are cereals, roots and tubers and animal products. In Western Europe the main staples in the diet are animal products, cereals and roots. Regional staples include rye, soybeans, barley, oats and teff, just 15 crop plants provide 90 percent of the worlds food energy intake, with rice, maize and wheat comprising two-thirds of human food consumption. The three are the staples of about 80% of the population, and rice feeds almost half of humanity. Roots and tubers, meanwhile, are important staples for over 1 billion people in the developing world, roots and tubers are high in carbohydrates, calcium and vitamin C but low in protein. Cassava root is a staple food in the developing world. With economic development and free trade, many countries have shifted away from low-nutrient-density staple foods to higher-nutrient-density staples, despite this trend, there is growing recognition of the importance of traditional staple crops in nutrition. Efforts are underway to identify better strains with superior nutrition, disease resistance, some foods like quinoa—a pseudocereal grain that originally came from the Andes—were also staple foods centuries ago. Oca, ulluco and amaranth seed are other foods claimed to be staples in Andean history, pemmican was a staple of the Plains Indians of North America. In 2010, the consumption of speciality grains such as quinoa was very small compared to other staples such as rice, wheat. These grains, once popular but then forgotten, are being reevaluated and reintroduced, most staple food is produced using modern and conventional farming practices
6.
Cooking banana
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Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and starchy. Some cooking bananas are also referred to as green bananas or plantains, the term plantain is loosely applied to any banana cultivar that is eaten when cooked. However, there is no formal distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity, ripe plantains can be eaten raw, since the starches are converted to sugars as they ripen. In more formal usage, the plantain is used only for true plantains. All modern plantain cultivars have three sets of chromosomes, many are hybrids derived from the cross of two wild species, Musa acuminata and Musa balbisiana. The currently accepted name for all such crosses is Musa × paradisiaca. Using Simmonds and Shepherds genome-based nomenclature system, cultivars which are cooked often belong to the AAB Group, although some belong to the AAA Group, fei bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as mountain plantains. However, they do not belong to either of the two species that all modern cultivated banana cultivars descended from, all members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania, including the Malay Archipelago and Northern Australia. Plantains are a food staple in West and Central Africa, the Caribbean islands, Central America. They are treated as a fruit with a relatively neutral flavour. As with all bananas, part of the attractiveness of plantains as food is that they fruit all year round, plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or otherwise processed before being eaten. They are always cooked or fried when eaten green, at this stage, the pulp is hard and the peel often so stiff that it has to be cut with a knife to be removed. Mature, yellow plantains can be peeled like typical dessert bananas and they can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When mature, yellow plantains are fried, they tend to caramelize and they can also be boiled, baked, microwaved or grilled over charcoal, either peeled or unpeeled. Plantains are a food in the tropical regions of the world. As a staple, plantains are treated in much the way as potatoes and with a similar neutral flavour
7.
Breadfruit
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Breadfruit is a species of flowering tree in the mulberry and jackfruit family originating in the South Pacific and that was eventually spread to the rest of Oceania. Its name is derived from the texture of the ripe fruit when cooked, similar to freshly baked bread. According to DNA fingerprinting studies, breadfruit has its origins in the region of Oceania from New Guinea through the Indo-Malayan Archipelago to western Micronesia, the trees have been widely planted in tropical regions elsewhere, including lowland Central America, northern South America, and the Caribbean. In addition to the serving as a staple food in many cultures. Sir Joseph Banks and others saw the value of breadfruit as a highly productive food in 1769, in 1787, William Bligh was appointed Captain of the HMS Bounty, and ordered to proceed to the South Pacific to collect the plants. Although Bligh won the Royal Society medal for his efforts, the introduction was not entirely successful, Breadfruit trees grow to a height of 26 m. The large and thick leaves are cut into pinnate lobes. All parts of the tree yield latex, which is useful for boat caulking, the trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers, the latter grow into capitula, which are capable of pollination just three days later. Pollination occurs mainly by bats, but cultivated varieties produce fruit without pollination. The compound, false fruit develops from the perianth, and originates from 1. Breadfruit is one of the food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season. In the South Pacific, the trees yield 50 to 150 fruits per year, usually round, productivity varies between wet and dry areas. Studies in Barbados indicate a potential of 16 to 32 tons per hectare. The ovoid fruit has a surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth. Most selectively bred cultivars have seedless fruit, whereas seeded varieties are mainly for their edible seeds. Breadfruit is usually propagated using root cuttings, Breadfruit is closely related to the breadnut, from which it might have been naturally selected. It is noticeably similar in appearance to its relative of the same genus, Breadfruit has hundreds of varieties and thousands of common names varying according to its geographic distribution, and is cultivated in some 90 countries
8.
Tuber
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Tubers are enlarged structures in some plant species used as storage organs for nutrients. They are used for the plants perennation, to energy and nutrients for regrowth during the next growing season. Stem tubers form from thickened rhizomes or stolons, common plant species with stem tubers include potato and yam. Some sources also treat modified lateral roots under the definition, these are encountered in sweet potato, cassava, the term originates from Latin tuber, meaning lump, bump, swelling. Some sources define the term tuber to mean only structures derived from stems, a stem tuber forms from thickened rhizomes or stolons. The top sides of the tuber produce shoots that grow into stems and leaves. They tend to form at the sides of the parent plant and are most often located near the soil surface, the underground stem tuber is normally a short-lived storage and regenerative organ developing from a shoot that branches off a mature plant. The offsprings or new tubers are attached to a parent tuber or form at the end of a hypogeogenous rhizome, some plants also form smaller tubers and/or tubercules which act like seeds, producing small plants that resemble seedlings. Stem tubers generally start off as enlargements of the section of a seedling. Tuberous begonia, yams, and Cyclamen are commonly grown stem tubers, mignonette vine produces aerial stem tubers on 12-to-25-foot-tall vines, the tubers fall to the ground and grow. Enlarged stolons thicken to develop into storage organs, the tuber has all the parts of a normal stem, including nodes and internodes. The nodes are the eyes and each has a leaf scar, the nodes or eyes are arranged around the tuber in a spiral fashion beginning on the end opposite the attachment point to the stolon. The terminal bud is produced at the farthest point away from the stolon attachment, internally, a tuber is filled with starch stored in enlarged parenchyma like cells. The inside of a tuber has the cell structures of any stem, including a pith, vascular zones. The tuber is produced in one growing season and used to perennate the plant, as the main shoot develops from the tuber, the base of the shoot close to the tuber produces adventitious roots and lateral buds on the shoot. The shoot also produces stolons that are long etiolated stems, the stolon elongates during long days with the presence of high auxins levels that prevent root growth off of the stolon. Before new tuber formation begins, the stolon must be a certain age, the enzyme lipoxygenase makes a hormone, jasmonic acid, which is involved in the control of potato tuber development. The stolons are easily recognized when potato plants are grown from seeds, as the plants grow, stolons are produced around the soil surface from the nodes
9.
Sweet potato
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The sweet potato is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable, in some parts of the English-speaking world, sweet potatoes are locally known by other names such as kumara, but people usually confused it with yam due to their similar appearances. The young leaves and shoots are eaten as greens. The sweet potato is only related to the potato and does not belong to the nightshade family Solanaceae. The plant is a perennial vine, bearing alternate heart-shaped or palmately lobed leaves. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige and its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato cultivars with white or pale yellow flesh are less sweet and moist than those with red, Ipomoea batatas is native to the tropical regions in the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the crop plant of major importance—some others are used locally. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context. To add to the confusion, a different crop plant, the oca, is called a yam in many parts of Polynesia, the United States Department of Agriculture requires that the label yam always be accompanied by sweet potato in U. S. retail sales of sweet potato. Although the sweet potato is not closely related botanically to the common potato, the first Europeans to taste sweet potatoes were members of Christopher Columbuss expedition in 1492. Later explorers found many cultivars under an assortment of local names, the Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato. The first record of the sweet potato is found in the Oxford English Dictionary of 1775. In Argentina, Venezuela, Puerto Rico and the Dominican Republic the sweet potato is called batata, in Mexico, Peru, Chile, Central America, and the Philippines, the sweet potato is known as camote, derived from the Nahuatl word camotli. In New Zealand, the most common cultivar is the red cultivar called kumara, a derived from the Māori name kūmara. Kumara is particularly popular as a food, or in contemporary cuisine as kumara chips, often served with sour cream. Occasionally, shops in Australia will label purple cultivars as purple sweet potato to denote the difference to the other cultivars, about 95% of Australias production is of the orange cultivar named Beauregard, originally from North America, known simply as sweet potato. A reddish-purple cultivar, Northern Star, is 4% of production and is sold as kumara, the origin and domestication of sweet potato is thought to be in either Central America or South America
10.
Cassava
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Manihot esculenta is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as a crop in tropical and subtropical regions for its edible starchy tuberous root. Though it is often called yuca in Spanish and in the United States, it differs from the yucca, Cassava, when dried to a powdery extract, is called tapioca, its fermented, flaky version is named garri. Cassava is the third-largest source of carbohydrates in the tropics, after rice. Cassava is a staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils, Nigeria is the worlds largest producer of cassava, while Thailand is the largest exporter of dried cassava. Cassava is classified as sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts, the more toxic varieties of cassava are a fall-back resource in times of famine or food insecurity in some places. Farmers often prefer the bitter varieties because they deter pests, animals, the cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 cm in diameter at the top, a woody vascular bundle runs along the roots axis. The flesh can be chalk-white or yellowish, Cassava roots are very rich in starch and contain small amounts of calcium, phosphorus, and vitamin C. However, they are poor in protein and other nutrients, in contrast, cassava leaves are a good source of protein, but deficient in the amino acid methionine and possibly tryptophan. Forms of the domesticated species can also be found growing in the wild in the south of Brazil. By 4,600 BC, manioc pollen appears in the Gulf of Mexico lowlands, the oldest direct evidence of cassava cultivation comes from a 1, 400-year-old Maya site, Joya de Cerén, in El Salvador. With its high potential, it had become a staple food of the native populations of northern South America, southern Mesoamerica. Cassava was a food of pre-Columbian peoples in the Americas and is often portrayed in indigenous art. The Moche people often depicted yuca in their ceramics, spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, for these Christians in the New World, cassava was not suitable for communion since it could not undergo transubstantiation and become the body of Christ
11.
Intensive farming
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Intensive farming or intensive agriculture is any of various types of agriculture that involve higher levels of input and output per unit of agricultural land area. It is characterised by a low ratio, higher use of inputs such as capital and labour. This is in contrast to agriculture in which the inputs per unit land are lower. The term intensive has various senses, some of which refer to organic farming methods and others of which refer to nonorganic, both increase the yields of food and fiber per acre as compared to traditional animal husbandry. In CAFO, feed is brought to the animals, while in MIRG the animals are repeatedly moved to fresh forage. Most commercial agriculture is intensive in one or more ways, forms that rely especially heavily on industrial methods are often called industrial agriculture, which is characterised by innovations designed to increase yield. Techniques include planting multiple crops per year, reducing the frequency of fallow years, intensive farms are widespread in developed nations and increasingly prevalent worldwide. Most of the meat, dairy, eggs, fruits and vegetables available in supermarkets are produced by such farms, smaller intensive farms usually include higher inputs of labor and more often use sustainable intensive methods. The farming practices commonly found on farms are referred to as appropriate technology. These farms are widespread in both developed countries and worldwide, but are growing more rapidly. Most of the food available in specialty markets such as farmers markets is produced by these smallholder farms, agricultural development in Britain between the 16th century and the mid-19th century saw a massive increase in agricultural productivity and net output. This in turn supported unprecedented population growth, freeing up a significant percentage of the workforce, historians cited enclosure, mechanization, four-field crop rotation, and selective breeding as the most important innovations. Industrial agriculture arose along with the Industrial Revolution, by the early 19th century, agricultural techniques, implements, seed stocks and cultivars had so improved that yield per land unit was many times that seen in the Middle Ages. The industrialization phase involved a process of mechanization. Horse-drawn machinery such as the McCormick reaper revolutionized harvesting, while inventions such as the cotton gin reduced the cost of processing, during this same period, farmers began to use steam-powered threshers and tractors, although they were expensive and dangerous. Mechanical harvesters, planters, transplanters and other equipment were then developed and these inventions increased yields and allowed individual farmers to manage increasingly large farms. The identification of nitrogen, potassium, and phosphorus as critical factors in plant growth led to the manufacture of synthetic fertilizers, in 1909 the Haber-Bosch method to synthesize ammonium nitrate was first demonstrated. Farmers adopting this approach were initially referred to as humus farmers, chemicals developed for use in World War II gave rise to synthetic pesticides
12.
Harvest
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Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, on smaller farms with minimal mechanization, harvesting is the most labor-intensive activity of the growing season. On large mechanized farms, harvesting utilizes the most expensive and sophisticated farm machinery, the term harvesting in general usage may include immediate postharvest handling, including cleaning, sorting, packing, and cooling. Harvest, a noun, came from the Old English word hærfest, meaning autumn, harvest-time, the harvest came to also mean the activity of reaping, gathering, and storing grain and other grown products during the autumn, and also the grain and other grown products themselves. Harvest was also verbified, To harvest means to reap, gather, people who harvest and equipment that harvests are harvesters, while they do it, they are harvesting. In history, crop failures and subsequent famines have triggered human migration, rural exodus, over years, unsustainable farming of land degrades soil fertility and diminishes crop yield. With a steadily growing population and local overpopulation, even slightly diminishing yields are already the equivalent to a partial harvest failure. Fortunately, fertilizers obviate the need for regeneration in the first place. Harvesting commonly refers to grain and produce, but also has other uses, the term harvest is also used in reference to harvesting grapes for wine. Within the context of irrigation, water harvesting refers to the collection, instead of harvest, the term exploit is also used, as in exploiting fisheries or water resources. Energy harvesting is the process of capturing and storing energy that would otherwise go unexploited, body harvesting, or cadaver harvesting, is the process of collecting and preparing cadavers for anatomical study. In a similar sense, organ harvesting is the removal of tissues or organs from a donor for purposes of transplanting. Harvesting or Domestic Harvesting in Canada refers to hunting, fishing, and plant gathering by First Nations, Métis, for example, in the Gwichin Comprehensive Land Claim Agreement, Harvesting means gathering, hunting, trapping or fishing. Similarly, in the Tlicho Land Claim and Self Government Agreement, Harvesting means, in relation to wildlife, hunting, trapping or fishing and, in relation to plants or trees, combine Harvester Harvest Harvest festival Overharvesting Threshing Winnowing
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