Conservation agriculture (CA) has become a revolutionary way to deal with the growing world problem of how to make more food with fewer resources while protecting the environment. Traditional farming methods often damage the soil, kill off species, and release greenhouse gases. CA, on the other hand, stresses minimal soil disturbance, constant organic soil cover, and varied crop rotations. These ideas improve the health of the soil, keep water in it, make nutrients work better, and stop erosion. All of these things lead to higher food yields and better resistance to climate change. This chapter looks at the scientific base, environmental principles, and social and economic advantages of CA. It also looks at what part it plays in ensuring food security, promoting carbon sequestration, and protecting biodiversity. The study also talks about the problems that come with implementing it, especially among small-scale farmers, because of limited resources, low knowledge, and the need for the right technology and policy support. CA can be a key part of sustainable intensification in agriculture if it is combined with methods for managing pests and nutrients and if farmer education and participatory extension models are supported. For CA to work, researchers, extension workers, policymakers, and farmers must all work together to create innovations that are specific to the area, technologies that can be used by many people, and institutions that support the program. This thorough chapter argues for a change in thinking towards conservation agriculture as a way to protect the world's food systems and keep the natural resource base healthy.
Conservation agriculture, Biological tillage, Soil microorganisms, Climatic conditions
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