Agricultural Crop Residues Biomass

Due to the rapid increase in the global population, the demand for food, mainly grains, and energy has significantly risen, leading to a substantial increase in the amount of biomass residues generated from these crops. Many researchers worldwide have made efforts to sustainably manage these residues, primarily focusing on the amount generated, characterization, and application, among others. With this in mind, the aim of this book chapter is to compile information about the physical and chemical properties of residues generated from the main crops consumed as sources of food and energy in modern society, such as wheat, açaí, rice, soybeans, maize, and sugarcane, as well as the amount produced by the world’s largest producers. In addition to these objectives, providing a quick and easy search is of utmost importance. The chapter’s comprehensiveness and accessibility make it a valuable resource for those interested in the sustainable management of biomass residues, playing a crucial role in addressing the challenges posed by the growing demand for food and energy.