What was the Green Revolution?

The Green Revolution refers to a significant increase in agricultural production that occurred between the 1940s and the late 1960s, primarily due to the introduction of high-yielding varieties of cereals, especially wheat and rice, as well as the use of chemical fertilizers and pesticides. This movement aimed to enhance food resources on a global scale, effectively addressing hunger and food shortages in many developing countries.

The correct choice highlights the central aim of the Green Revolution, which was to leverage scientific advances and technology to boost agricultural productivity. Through improved crop varieties and farming practices, the Green Revolution successfully increased food availability and has had a lasting impact on global agriculture.

Other options, while related to agricultural discussions, do not accurately capture the essence of the Green Revolution. For example, the increase in agricultural land is not the focus of the Green Revolution, as it primarily centered on increasing productivity within existing farmland rather than expanding the land under cultivation. Additionally, the movement against genetically modified organisms and campaigns for local farming practices reflect contemporary agricultural debates but are not directly tied to the historical context and achievements of the Green Revolution.