What characterized the Green Revolution?

The Green Revolution is characterized by the introduction of high-yield crop varieties and modern agricultural practices that significantly increased food production in various parts of the world, particularly in developing countries during the mid-20th century. This movement revolved around the development of new strains of crops, such as wheat and rice, that were engineered for higher productivity and resilience to pests and diseases.

In addition to these advanced crop varieties, the Green Revolution involved the adoption of modern farming techniques, including the use of synthetic fertilizers, pesticides, and improved irrigation methods. These innovations collectively played a crucial role in enhancing agricultural output, enabling countries to address food security challenges and support growing populations.

The other options do not accurately represent the core attributes of the Green Revolution. For instance, while organic farming techniques focus on sustainable practices and avoiding synthetic inputs, they do not align with the high-input framework that characterized the Green Revolution. Furthermore, the reduction of agricultural land usage and reliance on traditional farming methods contradict the Green Revolution's goal of maximizing land productivity through modern innovations.