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Related Experiment Videos

Green revolution: the way forward.

G S Khush1

  • 1Division of Plant Breeding, Genetics and Biochemistry, International Rice Research Institute, DAPO PO Box 777 Metro Manila, the Philippines. g.khush@cgiar.org

Nature Reviews. Genetics
|October 5, 2001
PubMed
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The Green Revolution dramatically increased global food grain production by developing improved crop varieties and farming techniques. This agricultural advancement accelerated food output significantly in the latter half of the 20th century.

Area of Science:

  • Agricultural Science
  • Genetics
  • Agronomy

Background:

  • Agriculture's origin involved plant domestication and resource exploitation.
  • Food grain production historically grew slowly, reaching 1 billion tons by 1960.
  • The mid-20th century saw a rapid acceleration in food production.

Purpose of the Study:

  • To explain the factors driving the rapid increase in food grain production.
  • To highlight the significance of the Green Revolution in agricultural history.

Main Methods:

  • Analysis of historical food grain production data.
  • Identification of key contributing factors to production increases.

Main Results:

  • Food grain production doubled from 1 billion tons (1960) to 2 billion tons (2000).

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  • This surge, termed the Green Revolution, occurred over just 40 years.
  • Genetically improved crop varieties were a primary driver of increased yields.

    • Conclusions:

    • The Green Revolution fundamentally transformed global food production capacity.
    • Advancements in crop genetics and agronomic practices were crucial for this transformation.
    • Modern agricultural practices have dramatically enhanced food security potential.