Wiley Forages, Volume 1: An Introduction to Grassland Agriculture

Comprehensive introduction to forages enabling readers to understand the complexity of grassland ecosystems and their relationships to the wider environment Forages delivers a balance of scientific principles to aid in reader integration of the concepts as well as practical information on forage identification, plant characteristics, management, and utilization. The coverage of the science behind the plant characteristics and responses make this book applicable to many parts of the world. This edition has been updated to reflect recent changes in precision planting, fertilization, pest management technologies, new control chemicals, and increasing use of biologicals. The editors have also added a new chapter on forages for conservation and ecological services to discuss the many ways in which forages can be used to mitigate environmental impacts and increase the resilience of agricultural systems. This aspect of forage use has also been highlighted in other chapters throughout the book. Part I covers the characteristics of forage species. Part II covers establishment, fertilization, and pest management of forages. Part III covers all aspects of forage utilization, grazing systems, and animal management, including the use of GPS collars and drones to control movement of animals. Sample topics discussed in Forages include: Forages' ability to reduce soil erosion, filter nutrients from water, and increase the water- and nutrient-holding capacity of the soil while also providing tons of feed per acre The state of forages and grasslands in a changing world and the structure and morphology of grasses, legumes, and other forbs Forage crops for bioenergy and industrial products Forage-related animal disorders, grazing management services guidelines, and management of grassland ecosystems Forages is an essential textbook for undergraduates studying forages and an excellent reference for all individuals working in industry, government, and organizations involved with the use of forages.