History
Historic crop rotation methods are mentioned in Roman literature, and referred to by several civilizations in Asia and on three major elements: sophisticated systems of crop rotation, highly developed irrigation techniques and the introduction of a large variety of crops which were studied and catalogued according to the season, type of land and amount of water they require. Numerous farming encyclopedias were produced.
In Europe, since the times of Charlemagne, there was a transition from a two-field crop rotation to a three-field crop rotation. Under a two-field rotation, half the land was planted in a year while the other half lay fallow. Then, in the next year, the two fields were reversed. Under three-field rotation, the land was divided into three parts. One section was planted in the autumn with winter wheat or rye. The next spring, the second field was planted with other crops such as peas, lentils, or beans and the third field was left fallow. The three fields were rotated in this manner so that every three years, a field would rest and be fallow. Under the two field system, if one has a total of 600 acres (2.4 km2) of fertile land, one would only plant 300 acres. Under the new three-field rotation system, one would plant (and therefore harvest) 400 acres. But, the additional crops had a more significant effect than mere productivity. Since the spring crops were mostly legumes, they increased the overall nutrition of the people of Northern Europe.
From the end of the Middle Ages until the 20th century, the three-year rotation was practised by farmers in Europe with a rotation of rye or winter wheat, followed by spring oats or barley, then letting the soil rest (leaving it fallow) during the third stage. That suitable rotations make it possible to restore or to maintain a productive soil has long been recognized by planting spring crops for livestock in place of grains for human consumption.
A four-field rotation was pioneered by farmers, namely in the region Waasland in the early 16th century and popularised by the British agriculturist Charles Townshend in the 18th century. The system (wheat, turnips, barley and clover), opened up a fodder crop and grazing crop allowing livestock to be bred year-round. The four-field crop rotation was a key development in the British Agricultural Revolution.
George Washington Carver pioneered crop rotation methods in the United States by teaching southern farmers to rotate soil-depleting crops like cotton with soil-enriching crops like peanuts and peas.
In the Green Revolution, the traditional practice of crop rotation gave way in some parts of the world to the practice of supplementing the chemical inputs to the soil through top dressing with fertilizers, e.g. adding ammonium nitrate or urea and restoring soil pH with lime in the search for increased yields, preparing soil for specialist crops, and seeking to reduce waste and inefficiency by simplifying planting and harvesting.
Read more about this topic: Crop Rotation
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