Agronomy or agronomic engineering, is the science that is responsible for gathering in one place all the knowledge of different applied science in the area of agriculture, this has the primary objective of optimizing the quality with which the different production processes are carried out and the transformation of food and other products from agriculture. He is in charge of studying, he is in charge of carrying out studies on the chemical, physical, biological, social and economic elements, which can become influential in the production process. Its base focuses on the study of the intervention of man in nature from an agro-productive aspect.
This science is in charge of the study of human intervention in nature in the context of its exploitation to obtain products from the earth (raw material), specialists in the field are in charge of increasing the production of soils, improve the productive characteristics of plants and animals, either through genetic modifications or feeding and fertility.
Agronomic engineers, in order to make a more exhaustive study of soils, divide them into two types, studying them in this way to be able to determine if they contain essential components for the development of plants in it. The components that provide the most nutrients to the soil are those that have in their composition, potassium, nitrogenand phosphorus, despite the fact that these substances are found naturally in the earth in sufficient quantities for crops to flourish, the use of fertilizers can undoubtedly increase their productive capacity, of course it is always focused on the sustainability of the environment. The movement of the nutritive components of the soil is another aspect to be studied by agronomists, which in many cases are absorbed by the plantations, as well as the sustainable development of agricultural production and its very close relationship with the land.
Without a doubt, agronomy is a fundamental pillar in one of the most important aspects of life, such as the feeding of human beings, since its main goal is the improvement of food production and processing processes as well as its quality.
