Green revolution is the name given to the set of initiatives on the part of world economies to throttle the production of crops and farm output making an effective use of modern technology and equipments.

 This revolution occurred between the 1940s and 1960s. This era saw to the development of chemical fertilizers and pesticides and herbicides that brought about a transformation in the way agriculture was taken up.

A range of high-yield crops were brought into the picture. They were particularly designed to have an extra edge over the produce normally obtained by practicing normal agriculture.

 Instead of sowing and reaping a single harvest over a year in a field, the technique of multiple cropping saw the emergence of techniques of farming where more than one crop was cultivated in the same field.

These new technological improvements coupled with the new and novel methods of irrigation and other aspects of agriculture saw to high yielding varieties giving good and nutritious crops.

With the techniques of green revolution, more and more crops can now be grown. This is essential to cater to the burgeoning population of the world.

The revolution also saw to the evolution of genetic engineering of crops that gave way to varieties that were more resistant to insects and diseases. Norman Boalaug, in the 1940s, developed a variety of wheat that was all that a farmer wanted it to be.

 It was resistant to diseases, and could produce high outputs. Within 20 years of the introduction of the strain of wheat, the wheat production in Mexico had gone up by three times. More and more wheat was now available for the population in Mexico as well as for export.