The agricultural sciences deal with the challenges of food and fiber production and processing. They include the technologies of soil cultivation, crop cultivation and harvesting, animal husbandry, and the processing of plant and animal products for human consumption and use.As a result of the doubled yields of some economic crops, the farm output per hour of farm work increased almost 10-fold as capital was substituted for labor. New techniques of preserving food products made possible transportation over greater distances, in turn facilitating adjustments among locations of production and consumption, with further benefits to production efficiency.