Eco-Friendly Mulch Innovations
Eco-friendly mulch innovations prioritize sustainability while protecting soil health and conserving resources. Biodegradable mulches made from materials like straw, wood chips, or cornstarch-based plastics suppress weeds, retain soil moisture, and regulate temperature. These alternatives to synthetic mulches decompose naturally, enriching soil with organic matter. Innovations like reflective or colored mulches enhance light absorption, improving crop growth. Farmers adopting eco-friendly mulching reduce plastic waste and environmental harm. Additionally, these mulches lower water and herbicide usage, making them a cost-effective and sustainable choice. Incorporating such innovations supports eco-conscious farming practices and enhances crop productivity.
Edgar Omar Rueda Puente
Universidad de Sonora, Mexico
V P S Arora
Venkateshwara Group of Institutions, India
Vijayan Gurumurthy Iyer
Bihar Institute of Public Administration & Rural Development (BIPARD), IndiaSubmit your abstract Today
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Title : Micromammal diversity and health in agricultural landscapes: A focus on body condition
Linas Balciauskas, Nature Research Centre, Lithuania
Title : Suitaiology: Technical goals and general concept designing for applications in mountain areas
Dachang Zhang, National Research Center for Geoanalysis and Water & Eco Crisis Foundation, United States
Title : Environmental Health Impact Assessment (EHIA) process for agricultural and horticultural processes - Case study as ginning of Indian seed-cotton (or kapas)
Vijayan Gurumurthy Iyer, Bihar Institute of Public Administration & Rural Development (BIPARD), India
Title : The essential role of photosynthesis in defining net zero carbon dioxide 2 emissions for equilibrium calculations
Dave White, Climate Change Truth Inc. cctruth.org, United States
Title : Future Indian hortibusiness
V P S Arora, Venkateshwara Group of Institutions, India
Title : A new direction in the use of wheat in agricultural processing
Elzbieta Patkowska , Institute of Agricultural and Food Biotechnology - State Research Institute, Poland