The Green Revolution refers to a period of significant agricultural transformation during the mid-20th century, marked by the introduction of modern farming techniques and technologies. It began in the 1940s and gained momentum in the 1960s, particularly in countries like India, Mexico, and the Philippines.

The Green Revolution focused on increasing food production through the use of high-yielding crop varieties (especially wheat and rice), chemical fertilizers, pesticides, advanced irrigation methods, and mechanization. These innovations were developed to address food shortages and reduce hunger in developing nations.

While the Green Revolution dramatically increased agricultural productivity and prevented famines, it also had drawbacks. These included environmental degradation, soil fertility loss, water scarcity, and increased inequality among farmers who lacked access to resources. Despite the challenges, it played a crucial role in ensuring food security for millions of people worldwide.

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