Agricultural Revolution

The agricultural, or Green Revolution, began in the 1950s and describes the introduction of new crops with a much higher yield than normal crop varieties. It marked the increase in global food production. This was accomplished by several changes in how farming was practiced: 1. there was a shift to monoculture crops that were selectively bred or genetically engineered; 2. fertilizers, pesticides and water were used in larger amounts to increase the overall crop yield; 3. the same crop was planted on the same plot of land several times in a single year, to increase the overall number of crops harvested in a year. 

Genetic engineering allows for higher crop yields, and the creation of crops that are resistant to pests, disease, drought, etc. This could help farmers curb the amounts of chemicals, fertilizers pesticides and water they use. 

One of the drawbacks of the Green Revolution, in addition to environmental impacts, was that it became more expensive for farmers to grow certain crops. Monoculture crops that were desirable required more specific growing conditions, pesticides and chemicals to thrive, and more water. 

Last modified: Tuesday, 18 February 2014, 11:36 AM