The Green Revolution :


The Green Revolution The impetus towards increased food production in the era following World War II was a result of a new population explosion. A so-called green revolution, involving selective breeding of traditional crops for high yields, new hybrids, and intensive cultivation methods adapted to the climates and cultural conditions of densely populated countries such as India, temporarily stemmed the pressure for more food. A worldwide shortage of petroleum in the mid-1970s, however, reduced the supplies of nitrogen fertilizer helpful to the success of the new varieties. Erratic weather and natural disasters such as drought and floods continue to reduce crop levels throughout the world.
Famine is still widespread in many parts of the developing world, particularly in Africa. These problems still determine the pace and nature of agricultural change and development. SeeEnvironment; Food Supply, World.