Green Revolution for Mass: The advanced Mexican agricultural technology introduced by Norman Borlaug made a way out for the evolutionary technology in India, which was initiated as a trial project by Dr. M.S. Swaminathan in the northern states of India, especially Punjab and Haryana. The technology received various approbations from the scientific circles: “Green revolution describes the spectacular increase that took place during 1967–1978, and is continuing in the production of food grains in India”– was cited by J.G. Harrar.
Advancements: Green revolution proved to be a track changer in the traditional farming techniques (introduction of tractors, thrashers, harvesters; use of chemical fertilizers, pesticides, herbicides, for instant increase in the yield, etc.) as well as replacing the traditional seeds with high yielding varieties or seeds with genetic superiority.
Prolonged Loopholes: Apart from the advantages, green revolution proved to be a bane in disguise for the farmers. It has over burdened them with the increasing costs of chemical fertilizers, pesticides as well as other chemicals. The technology aimed at increasing the production of only the staple cereal crops, like rice and wheat, that too only in the north Indian states. The technology was not well implemented or did not give a proceeding result in many parts of the country.
The genetically superior seeds demanded more water, fertilizers and other accessory chemicals, for their growth and development. The overuse of these chemical ingredients has led to the detoriation and deformation in the chemistry and structure of the soil. The natural soil microbiotas are kept aloof of the soil organic carbon content, which is their nutrition source. The unavailability of the soil carbon leads to a decrease in the concentration of the beneficial soil microbiota that plays an important role in maintaining the structure of the soil. Due to this, the soil particles are left apart and they become compact and lose the water holding capacity.
The depletion in the soil organic carbon leads to the decrease in the soil’s buffering capacity that in turn affects the pH level of the soil. Lowering in the pH level affects various parameters like the unavailability of phosphorus, magnesium, calcium, which in turn affects the physiology of the plants; stunted growth of the plants, decreased root biomass and length, etc. whereas high pH level leads to a decrease in the availability of micronutrients like copper, zinc, boron, etc., which also affects the overall growth and developmental process of the plant. Decrease in the buffering capacity also leads to an increase in the thatch layer, which in turn aggravates the pathogenic population in the soil. In order to kill these pathogens, it is needed to use chemicals that, on the contrary, kill the beneficial organisms in the soil too.
Apart from these drawbacks, the technology of green revolution has neither proved to be a long-term solution, nor has it ensured food security for the rising population of our country.