The Green Revolution refers to a period of significant agricultural transformation that began in the mid-20th century, particularly during the 1940s to the 1960s. It involved the introduction of high-yielding varieties (HYVs) of staple crops, particularly rice and wheat, the use of chemical fertilizers and pesticides, and the adoption of advanced agricultural techniques and irrigation practices. The primary aim was to increase food production and enhance food security in developing countries, particularly in Asia and Latin America.
The Green Revolution led to substantial increases in crop productivity and helped to alleviate hunger in several regions. However, it also had environmental and social consequences, including soil degradation, increased reliance on chemical inputs, and disparities between large and small farmers. The term encompasses both the technological advances in agriculture and the policy frameworks that promoted these changes to address global food shortages.
In the heart of Bahia, a revolutionary facility has become the focal point for advancing renewable energy technologies, inspiring hope across the globe. This state-of-the-art plant in Camaçari stands as…