This book addresses the impact of soil and water quality on food production and explores soil
and water conservation measures to be applied at farm level for agricultural sustainability.
Divided into 8 chapters the book covers topics such as soil properties responsible for soil
loss the impact of climate change water and biological factors on soil chemistry the effect
of soil on the quality of water including sustaining aquaculture productivity and environment
of wetlands soil and water qualities necessary for irrigation management of soil organic
carbon and the importance of soil moisture conservation including agroforestry for food
production. Particular attention is given to the management of soil organic carbon in
sustainable crop cultivation as well as reducing 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.
