Crop residue

There are two types of agricultural crop residues. Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble (stems), leaves, and seed pods. Good management of field residues can increase efficiency of irrigation and control of erosion. Process residues are those materials left after the processing of the crop into a usable resource. These residues include husks, seeds, bagasse, and roots. Crop residues can be used as animal fodder and soil amendment, and in manufacturing.
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Organic residue remaining after the harvesting and processing of a crop.

That portion of a plant, such as a corn stalk, left in the field after harvest. Crop residues are measured for farmers who use conservation tillage to implement their conservation plans to meet conservation compliance requirements. These farmers are required to maintain a minimum level of crop residue to be in compliance. Under revisions to the conservation compliance program in the FAIR Act of 1996, farmers are allowed to use third parties, certified by USDA, to measure levels of crop residue.