what was the impact of green Revolution in indian agriculture
Answers
In addition to producing larger quantities of food, the Green Revolution was also beneficial because it made it possible to grow more crops on roughly the same amount of land with a similar amount of effort. This reduced production costs and also resulted in cheaper prices for food in the market.
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Abstract
The Green Revolution in India was initiated in the 1960s by introducing high-yielding varieties of rice and wheat to increase food production in order to alleviate hunger and poverty. Post-Green Revolution, the production of wheat and rice doubled due to initiatives of the government, but the production of other food crops such as indigenous rice varieties and millets declined. This led to the loss of distinct indigenous crops from cultivation and also caused extinction. This review deals with the impacts the Green Revolution had on the production of indigenous crops, its effects on society, environment, nutrition intake, and per capita availability of foods, and also the methods that can be implemented to revive the indigenous crops back into cultivation and carry the knowledge to the future generation forward.
Introduction
India holds the second-largest agricultural land in the world, with 20 agro-climatic regions and 157.35 million hectares of land under cultivation. Thus, agriculture plays a vital role with 58% of rural households depending on it even though India is no longer an agrarian economy. A report by the Department of Agriculture, Cooperation and Farmers Welfare estimates that the food grain production in India will be 279.51 million tonnes during the 2017–2018 crop year. Although India is self-sufficient in food production, its food production between 1947 and 1960 was so bad that there were risks for the occurrence of famine. Therefore, the Green Revolution was initiated in the 1960s in order to increase food production, alleviate extreme poverty and malnourishment in the country, and to feed millions. In spite of these measures, India has one quarter of the hungry population of the world with 195.9 million undernourished people lacking sufficient food to meet their daily nutritional requirements; 58.4% of children under the age of five suffer from anemia, while in the age group of 15–49, 53% of women and 22.7% of men are anemic; 23% of women and 20% of men are thin, and 21% of women and 19% of men are obese.
The major crops cultivated in the era preceding the Green Revolution were rice, millets, sorghum, wheat, maize, and barley, and the production of rice and millets were higher than the production of wheat, barley, and maize combined all together. But the production of millets has gone down, and the crops that were once consumed in every household became a fodder crop in just a few decades after the Green Revolution. Meanwhile, a number of traditional rice varieties consumed prior to the Green Revolution have become non-existent, and the availability of local rice varieties have decreased to 7000 and not all of these varieties are under cultivation. Thus, India has lost more than 1 lakh varieties of indigenous rice after the 1970s that took several thousand years to evolve. This loss of species is mainly due to the focus given to the production of subsidized high-yielding hybrid crops and the emphasis of monoculture by the government.
The measures initiated by the government increased the production of rice, wheat, pulses, and other crops leading to the self-sufficiency of food in the country. But it also destroyed the diversified gene pool available. The productivity of the crops was increased by the use of fertilizers, pesticides, and groundwater resources. However, mismanagement and overuse of chemical fertilizers, pesticide, and lack of crop rotation caused the land to become infertile, and loss of groundwater became a common occurrence in agricultural areas. These impacts made the farmers even more miserable, due to the increased expenditure spend on the cultivation of crops to overcome these shortcomings.
This review focuses on the genesis of the Green Revolution and its impacts and effects on the production of indigenous crops, society, environment, nutrition intake, and per capita availability of foods. Furthermore, the methods that can be implemented to revive the indigenous crops back into cultivation and carry the knowledge to the future generation forward is also discussed in detail.
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