Green Revolution

Green Revolution

The Green Revolution, or the Third Agricultural Revolution, was a period during which technology transfer initiatives resulted in a significant increase in crop yields. These changes in agriculture initially emerged in developed countries in the early 20th century and subsequently spread globally until the late 1980s. In the late 1980s, farmers began incorporating new technologies, including high-yielding varieties of cereals, particularly dwarf wheat and rice, and the widespread use of chemical fertilizers, pesticides, and controlled irrigation.

Revolution

In political science, a revolution is a rapid, fundamental transformation of a society's class, state, ethnic, or religious structures. According to the sociologist Jack Goldstone, all revolutions contain "a common set of elements at their core: (a) efforts to change the political regime that draw on a competing vision of a just order, (b) a notable degree of informal or formal mass mobilization, and (c) efforts to force change through noninstitutionalized actions such as mass demonstrations, protests, strikes, or violence."

Green

Green is the color between cyan and yellow on the visible spectrum. It has 295–350 different shades. It is evoked by light which has a dominant wavelength of roughly 495–570 nm. In subtractive color systems, used in painting and color printing, it is created by a combination of yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy. Many creatures have adapted to their green environments by taking on a green hue themselves as camouflage. Several minerals have a green color, including the emerald, which is colored green by its chromium content.

Green Revolution

Proper noun

1. The set of wide-ranging technological changes to agriculture in the 20th century, particularly in developing countries, which allowed for greater food production capacity.