There are two types of
agricultural crop residues.
Field residues are materials left in an agricultural field or
orchard after the crop has been
harvested. These residues include stalks and stubble (
stems),
leaves, and
seed pods. The residue can be ploughed directly into the ground, or
burned first. Good management of field residues can increase efficiency of
irrigation and control of
erosion.
Process residues are materials left after the crop is processed into a usable resource. These residues include
husks, seeds,
bagasse,
molasses and
roots. They can be used as animal
fodder and
soil amendment, fertilizers and in
manufacturing.