Soil and Water Conservation for Sustainable Food Production

This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measuresto be applied at farmlevelfor agricultural sustainability. Divided into 8 chapters, the book covers topics such as soil properties responsible for soil loss, the impactofclimate change, water and biological factors on soil chemistry, the effect of soil on the quality of waterincluding sustaining aquacultureproductivity and environment of wetlands,soil and water qualities necessary for irrigation,management of soil organic carbon,and the importance of soil moisture conservationincluding agroforestryfor food production. Particular attention is given to the management of soil organic carbon in sustainable crop cultivationas well asreducing soil erosion and nutrient loss from soil from cultivated lands. The book concludes with a chapter that integrates soil and water conservation with sustainable food production and food safety.