, agriculture was largely dependent on traditional farming methods and techniques. Farmers relied on natural rainfall for irrigation, used traditional seeds, and practiced extensive farming methods. This resulted in low crop yields and frequent famines due to crop failures.

The Green Revolution, which began in the 1960s, introduced technological advancements and practices that significantly increased agricultural productivity. Key components of the Green Revolution included the development and distribution of high-yielding varieties (HYVs) of seeds, increased use of chemical fertilizers, and improved irrigation techniques.

The introduction of HYVs of seeds, particularly in wheat and rice, led to substantial increases in crop yields. These new varieties were bred to have shorter growing cycles, resistance to pests and diseases, and higher responsiveness to chemical fertilizers. As a result, farmers achieved higher yields per unit of land, thus increasing food production.

Chemical fertilizers, such as nitrogen, phosphorus, and potassium, were also widely adopted during the Green Revolution. These fertilizers provided essential nutrients to the crops, promoting faster and healthier growth. Additionally, pesticides and herbicides were introduced to control pests and weeds, further protecting the crops and enhancing yields.

Improved irrigation techniques, including the use of tube wells and pumps, allowed farmers to provide water to their fields even in areas with limited rainfall. This enabled them to cultivate their land throughout the year, reducing dependence on monsoon rains.

Overall, the Green Revolution transformed agriculture by increasing crop yields and ensuring food security. It played a crucial role in alleviating hunger and poverty in many parts of the world. However, it also had some negative consequences, such as environmental degradation, increased reliance on chemical inputs, and disparities in access to resources between small and large farmers.