A Review of the Science and Implications of the Green Revolution

Abstract

Wheat has evolved since ancient times but crossbreeding in the past 100 years has allowed humanity to vastly change the genetics of wheat and develop a narrow selection of varieties. Japanese scientist Gonjiro Inazuka discovered the Norin 10 variety in the early 20th century. This became the parental genetic lineage for future crossbreeds by American scientists Orville Vogel and Norman Borlaug in the mid-20th century. This work led to the creation of rust-resistant, dwarf, high-yielding varieties which were quickly made commercially available by the late 1960s. Alongside a series of connected advancements in related fields, notably in the development of chemical fertilizers, an era of industrialization in agriculture began, now known as the ‘Green Revolution’. These developments quickly led to vastly increased wheat yields in Mexico and other places, and also resulted in improved food security for some places around the world. The ‘Green Revolution’ also caused a number of negative socioeconomic and environmental effects. This case study reviews the science behind some of the key advancements that drove the ‘Green Revolution’ and critiques its established standing among the scientific community and wider society.