Food

This chapter discusses the activities related to crop production and management. We will learn about agriculture and their practices. It also discusses the methods of soil preparation, irrigation, harvesting, storing, etc., and ways of increasing crop yield.

This chapter discusses the tiny organisms called microorganisms or microbes, which are visible only under the microscope, and its types. We will also learn the effects of useful and harmful microbes, nitrogen fixation, and the process of food preservation.