Improvement in Food Resources Practice
Solve chapter-level practice questions for Improvement in Food Resources with reveal-only solutions and quick revision support.
Practice Set 1 — Improvement in Crop Yields
Variety improvement, manure and fertilisers, cropping patterns, crop protection.
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Practice Set 2 — Animal Husbandry
Cattle, poultry, fisheries, and bee-keeping.
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Quick Q&A Before You Revise
What do we get from cereals, pulses, oilseeds, fruits, and vegetables?
Cereals provide carbohydrates for energy; pulses give protein; oilseeds provide fats; and fruits and vegetables supply vitamins, minerals, and small amounts of protein, carbohydrate, and fat.
How do biotic and abiotic factors affect crop production?
Biotic factors are living causes of loss — diseases, insects, and nematodes. Abiotic factors are non-living stresses — drought, salinity, water-logging, heat, cold, and frost. Breeding for resistance to both improves and stabilises yield.
What are the desirable agronomic characteristics for crop improvement?
For fodder crops, tall dense plants are wanted; for cereals, dwarf sturdy plants that do not lodge and respond well to fertiliser; for pulses, plants of moderate height. Such traits allow higher productivity.
Why is preventive measure and biological control preferred over chemical pesticides for pest control?
Excessive pesticide use pollutes soil and water, kills useful insects and soil organisms, leaves residues in food, and can lead to pests becoming resistant. Resistant varieties, clean cultivation, correct sowing time, and biological control avoid these problems.