Emission of Green House Gases (GHG) from Agriculture Sector and Measures for their Mitigation

The human activities are changing the concentration of naturally occurring Green House Gases in the environment. These gases are generally long enough lived in the atmosphere, very widely dispersed in the environment and warm up climate globally. The increase in food production may also increase the Green House Gas Emission. Therefore, before an alarming situation arise the techniques for the reduction in the emission of Green House Gases from agriculture sector, without reducing its production potential, should be developed. In this context, the present book is an effort to understand the current status of Green House Gases in the atmosphere. This book primarily deals about Green House Gas Emission from agricultural sectors like horticulture, vegetables, forests, fisheries, livestock etc. with their biochemistry and microbiology in spite of their meteorological relationship. Subsequently it also deals with the appropriate methods to mitigate their ill effects. Further the analytical methods for collection and analysis of these gases has also been discussed. The chapters in this book have been contributed by eminent researchers and scientists engaged in basic and applied research of their specialized fields. Therefore importance of this book has been increased for the scientists, researchers, teachers, extension workers, students and farmers.