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The Green Revolution (1950s to 1960s) ecompassed a tremendous increase in the production of food grains through the introduction of new agricultural technology, predominantely the development of new, high-yielding plant varieties grown in developing countries coupled with synthetic fertilizers and pesticides. While the Green Revolution was originally lauded for addressing global hunger through agricultural intesification, it has paradoxically led to the diminishing of global crop and dietary diversity.

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