Agronomy crops are classified into several categories based on their utilization, including cereal crops, oilseed crops, pulse crops, fiber crops, feed and forage crops, and spices and condiments. Cereal crops like rice, wheat and maize are staple foods, while oilseed crops such as mustard and sunflower are grown for their oil. Pulse crops including green gram and black gram are legumes rich in protein. Fiber crops, feed crops, and spices are also important for various uses. Agronomy studies the management of crop production and combines multiple sciences to understand plant and soil capabilities.

1. Jashore University of Science Technology
Name: Humayun kobir
Dept: Agro Product Processing Technology
Roll:181716
Session:2018-2019
Course Code: APPT-1211

2. Agronomy crops

3. Intoduction
 Defination of Agriculture and Agronomy
 Classification of Agricultural crops
 Importance of Agronomy crop

4. Defination
 Agriculture is the science and art of cultivating plants and livestock.Its
major function is to provide materials for food,cloth and shelter tomen and
feed to animals.
 The word agriculture has been derived from the Latin words,agar means land or
fiend and kultura means cultivation.
 Agronomy is a brance of Agriculture Science which deals with principles
and practices management for thr production of crops.
 This term is derived from Greek words Agros means field and nomos means to
manage

5. Classification of crops
 The agricultural classification of crops based upon utilization is given below
i. Cereal crops:
• A grass grown for its edible seed.Also known as grain crops. In general, the
larger grains used as staple food.
• Example of Cereal crops: rice, wheat, maize, barley, sorghum, oat,rye

6. Classification of crops
ii. Oil seed:
• Crop seeds that are rich in fatty acids, are used to extract vegetable oil to meet
various requirements,
• For instance mustard, sesame, sunflower, safflower, castor, linseed, groundnut,
soybean

7. Classification of crops
iii. Pulse crops:
• Seeds of leguminous crop plants used as food. They produce dal which are rich
in protein.
• Example are: green gram, black gram, pea, cowpea, pigeonpea, soybean,
lentil.

8. Classification of crops
v. Fibre Crop:
 Crop plants that are grown for fibre yield. Fibre is obtained from crops, such as
Cotton, Jute, Mesta, Roselle, and Flax.

9. Classification of crops
vi. Feed and forage crops:
• It refers to crops used as feed for animals.
• It includes crops like berseem, field bean, guinea grass, lucerne, maize,
napier, oats, para grass, sudan grass, turnips and velvet bean and hay,
silage and fodder obtained form the said crops.

10. Classification of crops
vii. . Spices and condiments:
• Crop plants or their products are used to season, flavour, taste and add zest and
sometimes colour the fresh or preserved food;
• for instance ginger, garlic, fenugreek, cumin, turmeric, chilli, onion, coriander.

11. Importance of Agronomy crops
 Agronomy crops provide the food, feed grain, oil and fiber for dpmestic
consumption.
 The importance of agronomy combines the studies of ecology, biology,
chemistry, earth science, and genetics to determine the capabilities of
various types of plants and soils in their environments.