Short answers, pulled from the story.
Agronomy is the science and technology of producing and using plants, animals, and soils through agriculture for food, fuel, fiber, chemicals, recreation, or land conservation. It has come to include research in plant genetics, plant physiology, meteorology, and soil science.
Agronomy applies a combination of sciences including biology, chemistry, economics, ecology, earth science, and genetics. Professionals who work in the field are known as agronomists.
Triticale is a hybrid grain produced by crossbreeding rye and wheat. It contains more usable protein than either rye or wheat alone, and it is an example of how plant breeding can create new types of plants.
Agronomists test soil for macronutrients including compounds of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur. They also assess micronutrients such as zinc and boron, along with the percentage of organic matter, soil pH, and nutrient holding capacity, known as cation exchange capacity.
Agronomists develop methods to preserve soil and reduce erosion by wind and water. Techniques include contour plowing to prevent erosion and conserve rainfall, no-till farming, planting soil-binding grasses along contours on steep slopes, and using contour drains of depths as much as one metre.
Agroecology is the management of agricultural systems with an emphasis on ecological and environmental applications. It is associated closely with sustainable agriculture, organic farming, alternative food systems, and the development of alternative cropping systems.