Agriculture Reference
In-Depth Information
There are many other characteristics of the Green Revolution that could be pointed
out as its salient character: new high-yielding, stiff-straw rice varieties, varieties
responsive to fertilization, a suite of improved cultural practices, use of pesticides
and insecticides, and improved harvest and postharvest handling of rice grain. In
reality, it is better viewed as either a mindset, in terms of developing crops for increased
productivity, or as a package of practices that when applied to rice production leads to
dramatically increased yields. The former idea eventually led to the development of
varieties and packages of practices that resulted in increased yields in grains other
than rice, particularly maize and wheat, but also to a lesser extent other grains and
even some nongrain foods.
Intensive research is continuing in the development of improved rice varieties.
Two directions in this development are hybrid rice and transgenic rice. In terms of
current rice production most effort today seems to be toward the development and
dispersal of hybrid rice.
The concepts developed during the Green Revolution can be applied to any crop
and will result in increased yields. Many of the ideas are inexpensive to research and
put into practice. For instance, one of the big pushes of the Green Revolution was
determining the proper spacing of rice plants to maximize grain production. To
this end extensive spacing experiments were done throughout Asia. Eventually, the
best
spacing
for
different
varieties
of
rice
was
determined
and
recommended
to farmers.
Many of the activities characteristic of the Green Revolution can be carried out in
any location by any group with the result of increased food production. Spacing
experiments can be done with any crop, with little expense and with little loss of
yield. They can be repeated in every locality by any interested person including
farmers themselves. Similarly amendments of compost, manure, compost - manure
mixtures, or commercial fertilizers can be applied at different rates to determine
the best application method and rate. These basic concepts can be applied to all
areas of food production.
Extensive on-farm experiment programs have been developed in Latin America
and parts of Asia. Each field may only have 4 to 5 plots demonstrating contrasting
practices of levels of fertilizer. When the yield data from 40 to 50 locations is combined
for several years, concrete predictions can easily be made for profitability and risk of
losses for an entire region. New practices can then be recommended to farmers
knowing the probability of success.
Getting farmers started on this type of continuing improvement requires education
and positive results. However, once started, it can be self-sustaining, done at little or no
additional cost with significant beneficial results for the local farmers and all the
local residents.
11.5
FACTORS AFFECTING FOOD PRODUCTION
There are many factors that affect national or regional food production. Some, such as
weather, cannot be easily controlled or modified by humans. However, a surprising
