There are two types of agricultural crop residues. Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble (stems), leaves, and seed pods. The residue can be ploughed directly into the ground, or burned first. Good management of field residues can increase efficiency of irrigation and control of erosion. Process residues are materials left after the crop is processed into a usable resource. These residues include husks, seeds, bagasse, molasses and roots. They can be used as animal fodder and soil amendment, fertilizers and in manufacturing.