Alex Cheng
The Green Revolution marked a transformative era in agriculture, introducing high-yield crop varieties, chemical fertilizers, and advanced irrigation techniques that significantly increased global food production. This period, spanning the mid-20th century, played a critical role in alleviating hunger and improving food security. However, the rapid intensification of agriculture also led to environmental concerns such as soil degradation, water depletion, and increased greenhouse gas emissions. As the global population continues to grow, reaching an estimated 9.7 billion by 2050, the demand for sustainable food production has become more urgent than ever. This necessity has driven the transition from the Green Revolution to the Gene Revolution, where genetic advancements and biotechnological innovations are reshaping the future of agriculture. Genetic engineering and biotechnology have opened new possibilities for enhancing crop yield, nutritional quality, and resistance to environmental stresses.
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Journal of Genetics and DNA Research received 3 citations as per Google Scholar report
