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A range from none to anything that cannot be marketed or get used on-site is the quantity of crops that farmers put in compost. The answer must be situated within a specific agro-industrial and geographic context. For example, non-organic farmers will dispose of crops that cannot be sold off-site or used on-site in a number of ways, including controlled burns, whereas organic farmers will compost everything that is not diseased, sold off-site or used on-site.

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9y ago

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