World Agriculture and the Environment: A Commodity-by-Commodity Guide to Impacts and Practices / Edition 1

World Agriculture and the Environment: A Commodity-by-Commodity Guide to Impacts and Practices / Edition 1

by Jason Clay, Jason W. Clay
     
 

Clay (World Wildlife Foundation-US) reviews the basics of soil and water and then details the production methods of 20 heavily traded goods, how those methods harm the environment, and what measures could be taken to reduce the damage. He does not aim to be comprehensive, and he does not suggest that all measures could be taken in all situations; but his discussion… See more details below

Overview

Clay (World Wildlife Foundation-US) reviews the basics of soil and water and then details the production methods of 20 heavily traded goods, how those methods harm the environment, and what measures could be taken to reduce the damage. He does not aim to be comprehensive, and he does not suggest that all measures could be taken in all situations; but his discussion gives a starting place for more environmentally friendly production of coffee, tea, cocoa, orange juice, sugarcane soybeans, palm oil, bananas, cashews, cotton, wood pulp, rubber, tobacco, wheat, rice, corn, sorghum, cassava, beef, shrimp, and salmon. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9781559633703
Publisher:
Island Press
Publication date:
04/14/2003
Edition description:
1
Pages:
570
Sales rank:
1,397,009
Product dimensions:
6.00(w) x 9.00(h) x 1.50(d)

Table of Contents


Contents
Preface
Acknowledgments
 
PART I. Introduction
Chapter 1. Agricultural Trends and Realities
Chapter 2. Agriculture and the Environment
 
PART II. Commodities
Chapter 3. Coffee
Chapter 4. Tea
Chapter 5. Cocoa
Chapter 6. Orange Juice
Chapter 7. Sugarcane
Chapter 8. Soybeans
Chapter 9. Palm Oil
Chapter 10. Bananas
Chapter 11. Cashews
Chapter 12. Cotton
Chapter 13. Wood Pulp
Chapter 14. Rubber
Chapter 15. Tobacco
Chapter 16. Wheat
Chapter 17. Rice
Chapter 18. Corn (Maize)
Chapter 19. Sorghum
Chapter 20. Cassava
Chapter 21. Beef
Chapter 22. Shrimp
Chapter 23. Salmon
 
Conclusion
About the Author
Index

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