Beyond the Green Revolution

wenty years ago, when famine seemed inevitable throughout much of the developing world, plant breeders at two international research centers produced what is now considered one of the most significant technological achievements in agriculture. Working in Mexico and the Philippines, these scientists had developed new varieties of highyielding wheat and rice that were introduced-along with fertilizers, pesticides, and modern farm equipment-into many Third World countries. This effort, now known as the green revolution, dramatically increased global food production over the next two decades. According to one recent estimate, the improved wheat and rice varieties are directly responsible for providing 50 million tons of grain annually, or enough to feed 500 million people.1 In some countries, the gains have been particularly impressive. For instance, India, which once faced chronic food shortages, today can boast of substantial grain reserves. Indonesia, formerly the world's leading rice importer, is now not only selfsufficient, but also a major exporter of rice. But in other parts of the world, millions of people have enjoyed no benefits from the green revolution. The high-yielding varieties were adopted primarily by farmers who had access to markets and irrigation and who could afford the costly chemical inputs required for peak performance of these crops. According to a report released last fall by the Worldwatch Institute in Washington, DC, green-revolution crop varieties