Green Revolution

The Green Revolution, a pivotal event of the 20th century, significantly increased agricultural productivity, preventing millions from starvation. It began with Norman Borlaug, an American scientist who, in the mid-1940s, worked in Mexico to enhance crop yields through innovations like rust-resistant wheat and shuttle breeding programs. Borlaug actively engaged with local farmers, sharing his knowledge and techniques. His efforts contributed to a surge in agricultural productivity in the U.S. post-World War II, which he adapted for developing countries. By the 1960s, the Green Revolution spread to South Asia, particularly India and Pakistan, where local farmers embraced these advancements. By 1970, many countries experienced substantial increases in cereal production, and Borlaug later promoted hybrid rice in China. The Green Revolution defied predictions of mass starvation in the developing world, leading to unprecedented food production and yield increases, particularly in wheat. This legacy continues to influence agricultural practices globally.