The Green Revolution refers to a period of substantial and rapid agricultural transformation that began in the mid-20th century, particularly from the 1940s to the late 1960s. It involved the development and adoption of new agricultural technologies and practices aimed at increasing food production to combat hunger and improve food security, especially in developing countries.
Key components of the Green Revolution included:
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High-Yielding Varieties (HYVs): The introduction of genetically improved crop varieties, particularly wheat and rice, which had higher yields compared to traditional varieties.
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Chemical Fertilizers and Pesticides: The increased use of synthetic fertilizers and pesticides to enhance plant growth and reduce crop losses from pests and diseases.
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Irrigation: Expansion of irrigation infrastructure to ensure a reliable water supply for crops, enabling higher productivity and resilience against droughts.
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Agricultural Practices: Adoption of modern farming techniques, such as mechanization, crop rotation, and improved management practices.
The Green Revolution had significant impacts, including increased agricultural productivity, reduced hunger in many regions, and the transformation of rural economies. However, it also had drawbacks, such as environmental degradation, increased reliance on chemical inputs, and social inequalities as larger farmers benefited more than smallholders. The effects of the Green Revolution continue to be debated, particularly in the context of sustainable agriculture and food security today.
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