The Green Revolution in India was initiated in the 1960s with the introduction of new high-yielding varieties of rice and wheat to help increase food production, which would help to reduce hunger and poverty.
After the Green Revolution, production of wheat and rice doubled due to government initiatives, but production of other food crops such as indigenous rice varieties and millet declined.
This has led to the loss of cultivation of unique native crops and also led to extinction.
This review discusses the impact of the Green Revolution on indigenous crop production, its impact on society, the environment, nutrient intake and per capita food availability, as well as methods that can be implemented to restore indigenous crops and pass knowledge on to the next generation.
The Green Revolution happened in 1965. The first time High Yield Variety seeds were introduced into Indian agriculture was a big success. The main goal of the Green Revolution was to help India become self-sufficient in food grains.
The green revolution, which saw an enormous increase in the production of food grains (especially wheat and rice), was largely the result of the introduction of new, high-yielding varieties into developing countries in the mid-20th century.