Assess the Success of the Green Revolution in Increasing Food Production (15 Marks) Essay

520 WordsSep 2, 20143 Pages
The green revolution is a name given to the approach that was developed by Norman Borlaug and others to increase the productivity of agricultural land in key countries of the world by educating farmers and introducing new technologies. Between the 1940s and 1960’s a range of techniques were introduced such as the increased use of fertilisers, irrigation, pesticides and new high yield varieties. The green revolution was arguably very successful in increasing food production across the world because the output increased considerably in the last 4 decades of the 20th Century. Most industrial countries achieved sustained food surplus by the second half of the 20th century and this eliminated the threat of starvation. However this wasn’t the case for all other countries because the advances of the Green Revolution were much slower in reaching developing countries. A lot of the smaller farms lagged behind larger ones in adopting Green Revolution technology. For example, Africa gained very little from it. The crop field were low, irrigation was not widely used and few farmers could afford the technology needed. Rural areas in Africa especially such as Punjab; a poorer village in a rural area who were unable to keep up with cost of inputs and fertilisers which intensive agriculture requires. Furthermore some small farmers were harmed as lower product prices and efforts from landlords to increase rent. This meant that although the food production did increase around the world. Some countries did lag behind the larger ones and this did have an effect on them. The green revolution increased food production especially in the continent of Asia. Poverty had declined from nearly 3 out of every 5 Asians in 1975 to less than 3 in 1995. Following on the better nutrition as of raised incomes and reduced prices permitted people to consume more calories and a better diet by 30%. The

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