Green Revolution

The Green Revolution refers to a period of significant agricultural transformation that began in the mid-20th century, particularly from the 1940s to the late 1960s. It involved the introduction of high-yielding varieties (HYVs) of staple crops, especially wheat and rice, alongside the increased use of chemical fertilizers, pesticides, and improved irrigation techniques. The aim was to enhance food production and ensure food security, particularly in developing countries facing rapid population growth.

Key contributors to the Green Revolution include agronomist Norman Borlaug, whose work in developing disease-resistant wheat significantly increased crop yields in countries like Mexico and India. The movement facilitated dramatic increases in agricultural production, which helped to mitigate hunger and alleviate poverty in many regions. However, the Green Revolution also faced criticism for its environmental impacts, reliance on chemical inputs, and socio-economic disparities it sometimes exacerbated, as wealthier farmers could more easily adopt the new technologies. Overall, the Green Revolution played a crucial role in reshaping global agriculture and food systems in the 20th century.