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Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > Plant pathology & diseases
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Mycorrhizal Fungi in South America - Biodiversity, Conservation, and Sustainable Food Production (Hardcover, 1st ed. 2022)
Loot Price: R4,952
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Mycorrhizal Fungi in South America - Biodiversity, Conservation, and Sustainable Food Production (Hardcover, 1st ed. 2022)
Series: Fungal Biology
Expected to ship within 10 - 15 working days
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In order to feed the world, global agriculture will have to double
food production by 2050. As a result, the use of soils with
fertilizers and pesticides in agronomic ecosystems will increase,
taking into account the sustainability of these systems and also
the provision of food security. Thus, soil ecosystems, their
health, and their quality are directly involved in sustainable
agronomical practices, and it is important to recognize the
important role of soil microbial communities such as mycorrhizal
fungi, their biodiversity, interactions, and functioning. Soil
ecosystems are under the threat of biodiversity loss due to an
increase of cultivated areas and agronomic exploitation intensity.
Also, changes in land use alter the structure and function of
ecosystems where biodiversity is vital in the ecosystem. Soils are
a major aid in food production in all terrestrial ecosystems;
however, this means they are also involved in gas emission and
global warming. Thus, in agronomic ecosystems, several mitigation
practices have been proposed to promote the increase of carbon soil
stock, and the reduction of warming gas emission from soils. In
South America, most of the rural population depends economically on
agriculture and usually works in family units. New, organic, safe,
and sustainable agro-forestry practices must be applied to support
local communities and countries to achieve hunger eradication,
rural poverty reduction, and sustainable development. This book
compiles new information for mycorrhizal occurrence in natural and
anthropic environments in South America. It includes new reports of
mycorrhizal fungi diversity along different mycorrhizal types and
their effect on plant communities, plant invasions, the use of
mycorrhizal fungi for ecological and sustainable studies,
management programs of natural and agroecosystems, and forestry and
food-secure production. This book fills the gaps in biodiversity
knowledge, management and safe food production of mycorrhizas. It
should be a valuable help to researchers, professors and students,
to aid in use of mycorrhizal fungi while also focusing on their
biodiversity, sustainable safe food production, and conservation
perspectives.
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