The Green Revolution was the rapid increase in agricultural production beginning mainly in the 1950s and 1960s, achieved by combining high-yielding crop varieties with intensive irrigation, synthetic fertilizers and pesticides. It improved food security in many countries, but also produced environmental, economic and sociocultural costs.
This is SL and HL content in IB ESS subtopic 5.2 Agriculture and food.
How Did It Work?
The Green Revolution replaced or supplemented many traditional farming practices with a package of technologies designed to maximize crop yield. These techniques were interdependent: high-yielding varieties could produce more grain, but generally required reliable water supplies and substantial nutrient inputs.
| Technique | Contribution to agricultural production | Possible limitation |
|---|---|---|
| Selective breeding of high-yielding varieties | Produced crops, especially wheat and rice, with traits such as greater grain production and shorter stems | Reduced genetic diversity can increase vulnerability to pests and disease |
| Improved irrigation systems | Provided reliable water supplies and enabled cultivation during dry periods | Can cause water depletion, waterlogging or soil salinization |
| Synthetic fertilizers | Supplied mineral nutrients, particularly nitrogen, phosphorus and potassium, to increase productivity | Run-off may cause eutrophication; production requires energy and resources |
| Pesticides | Reduced crop losses caused by insects, weeds and pathogens | Can harm non-target species, bioaccumulate or lead to pesticide resistance |
India provides a named example. From the 1960s, high-yielding wheat and rice varieties, expanded irrigation and chemical inputs greatly increased cereal production and reduced dependence on food imports. However, wealthier farmers were often better able to afford seeds, machinery and chemicals, creating concerns about debt, inequality and .
