The Green Revolution was a period of significant improvements in agricultural production that occurred in the 1960s and 1970s. During this time, new technologies such as high-yielding varieties of crops, pesticides, and fertilizers were introduced, leading to increased crop yields in many parts of the world.

The crop that registered the largest increase in production as a result of the Green Revolution was wheat. This was primarily due to the development of high-yielding varieties of wheat that were able to produce more grain per acre than traditional varieties. These new varieties were also more resistant to pests and diseases, which helped to further increase yields.

Some of the key factors that contributed to the success of the Green Revolution in wheat production include:

- Development of high-yielding varieties: Scientists developed new strains of wheat that were able to produce more grain per acre than traditional varieties. These new varieties were also more resistant to pests and diseases, which helped to further increase yields.

- Use of fertilizers and pesticides: Farmers started using fertilizers and pesticides to help control pests and diseases, which helped to increase yields even further.

- Improved irrigation: Many farmers also started using improved irrigation techniques, such as drip irrigation, which helped to conserve water and ensure that crops received the right amount of moisture.

Overall, the Green Revolution had a significant impact on global food production, and wheat was one of the crops that saw the biggest increase in yields. Today, wheat is still one of the most important cereal crops in the world, and it is grown in many different countries around the globe.