- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
- Forage crops
Walton, Peter D. Department of Plant Science, University of Alberta, Edmonton, Canada.
Last reviewed:January 2020
- Plant groups
- Forage quality
- Plant health
- Pasture management
- Related Primary Literature
- Additional Reading
Grasses and legumes that make up grasslands and are consumed by grazing livestock. The grasslands represent an ancient renewable natural resource. They form 25% of the world's vegetation and occupy the largest area of any single plant type. They benefit humanity indirectly by providing food (forage crops) for both wild animals and domesticated livestock. Many of these animals are ruminants, so they are able to digest fibrous forage material because their digestive systems contain microorganisms. Thus, the prime value of grassland areas lies in the meat, milk, or work produced by the livestock that graze on them. See also: Grassland ecosystem
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