What type of crops were notably promoted during the Green Revolution?

The promotion of high-yielding varieties during the Green Revolution was a key strategy aimed at increasing agricultural productivity, particularly in developing countries. This movement began in the mid-20th century and focused on the development and dissemination of new crop varieties that were genetically engineered or selectively bred to produce significantly higher yields compared to traditional crops.

These high-yielding varieties often had other beneficial traits, such as disease resistance and shorter growing periods, allowing farmers to achieve multiple harvests within a single growing season. This increase in productivity was crucial for addressing food security issues, particularly in regions experiencing population growth and agricultural challenges.

The emphasis on high-yielding varieties was instrumental in shifting agricultural practices and contributed to substantial increases in staple food production, particularly rice and wheat. In contrast, options like low-yield traditional crops and heritage crops typically did not receive the same focus during the Green Revolution, as the initiative was centered on maximizing yield and efficiency rather than preserving older agricultural practices or crops. Additionally, while cash crops are important, the Green Revolution mainly targeted staple food crops to ensure food security and nutrition for populations.