Agricultural chemistry is the study of both chemistry and biochemistry which are important in agricultural production, the processing of raw products into foods and beverages, and in environmental monitoring and remediation. These studies emphasize the relationships between plants, animals and bacteria and their environment.
Agricultural chemistry often aims at preserving or increasing the fertility of soil, maintaining or improving the agricultural yield, and improving the quality of the crop.
In 1815, Humphry Davy publishes “Elements of Agricultural Chemistry”, (one of?) the first scientific study on the subject.[1]
In 1840, Justus von Liebig publishes “Chemistry in its application to agriculture and physiology”.[2]