2. HISTORY OF EUROPEAN
AGRICULTURE
 European Agriculture has
undergone significant
developments since the time
of the earliest cultivation.
 European agriculture has
been characterized by
enhanced productivity, the
replacement of human labor
by synthetic fertilizers and
pesticides, selective
breeding, and mechanizatio
n.

3. Major Areas Of European
Agriculture

4. European Agriculture.
 The three field system of
crop rotation was
invented by the
European farmers.
 Danube river was the
main influential water
body used for farming
in northern Europe.

5. Economic Structure
 There were basically two
levels of people in this society
the peasant and the lord or
priest.
 First were the peasants or
serfs who raised the food.
 The second level of society
was the lords and priests. The
lords required taxes from the
serfs in both food and labor
from each family. The
church required 10% of
everything the serf produced.

6. Tools Used in Ancient European
Farming
 European farming methods
used basic scythe and
plowing tools.
 Tools including the scythe
and plow were improved
from classical versions.
 The mouldboard plow and
wheeled plow were
increasingly used

7. Scythe
A Scythe is an agricultural hand
tool for mowing grass,
or reaping crops. It was largely
replaced by horse-drawn, but is still
used in some areas of Europe.
Plough
Plough or plow was used in farming
for initial cultivation of soil in
preparation for sowing seed or
planting.

8. Animals Used by
ancient European
farmers
Draft horses were bred
and increasingly used
as a working animal in
many parts of
Europe, while oxen con
tinued to be used for
this purpose. Metal
horseshoes were widely
adopted.

9. More About European
Agriculture
 Crop rotation confers
various benefits to the
soil, it was invented
and implemented in
Northern Europe.
 By 16th century
population &
agriculture were
expanding in Europe.

10. Facts About European
Agriculture
 The European
Agriculture
contributed to 7% of
the total worlds trade.
 Potato was one of the
most cultivated Crop
followed by wheat
and rice.