beneficial microorganisms
1Beneficial organism — In agriculture and gardening, a beneficial organism is any organism that benefits the growing process, including insects, arachnids, other animals, plants, bacteria, fungi, viruses, and nematodes. Benefits include pest control, pollination, and… …
2Organic farming methods — Main article: Organic farming Organic farming methods combine scientific knowledge of ecology and modern technology with traditional farming practices based on naturally occurring biological processes. Organic farming methods are studied in the… …
3No-till farming — The article Conservation tillage redirects to this page. This article primarily discusses No till farming, which is one of several different conservation tillage techniques. Some others are Strip till and Minimum tillage …
4antibiotic — antibiotically, adv. /an ti buy ot ik, bee , an tee , tuy /, Biochem., Pharm. n. 1. any of a large group of chemical substances, as penicillin or streptomycin, produced by various microorganisms and fungi, having the capacity in dilute solutions… …
5Miso — This article is about the traditional Japanese seasoning. For other uses, see MISO (disambiguation). Miso for sale in a Tokyo food hall Miso (みそ or 味噌 …
6Eczema — (skin disorder) Classification and external resources Typical, mild dermatitis ICD 10 L20 L …
7Fungiculture — is the process of producing food, medicine, and other products by the cultivation of mushrooms and other fungi. The word is also commonly used to refer to the practice of cultivating fungi by leafcutter ants, termites, ambrosia beetles, and marsh …
8Mepco Schlenk Engineering College — Motto Work is Worship Established 1984 Type Private …
9Organic horticulture — is the science and art of growing fruits, vegetables, flowers, or ornamental plants by following the essential principles of organic agriculture in soil building and conservation, pest management, and heirloom variety preservation. The Latin… …
10Biological pesticide — Contents 1 Perceived advantages 2 Perceived disadvantages 3 See also 4 References 5 …
