ABSTRACT
Crop rotation is an ancient agricultural practice that, in addition to its agronomic value, is important in managing certain plant pathogens, especially those in the soil. The Romans used legumes such as alfalfa, peas, broad beans, vetches, and lupines in their crop rotations and had different rotational schemes for different types of soils. The value of rotations for the management of fungal pathogens depends in part on the nature of the pathogen. Rotation is often a form of biological control, as it influences the microbial activity of the soil. The slash and burn or shifting cultivation system can be considered a rotation system, involving a rotation of fields rather than crops. Rotations contribute to the management of both soilborne and airborne pathogens, but also provide other benefits such as improved soil texture and better use of nutrients and water.
