What are the improvements in production of food 1970s called?

The improvements in food production in the 1970s are often referred to as the Green Revolution.

While the Green Revolution began in the 1940s and 1950s, the 1970s saw a rapid expansion and intensification of its practices. This involved the introduction of:

* High-yielding varieties (HYVs) of crops: These were specifically bred to produce more grain per acre.

* Modern agricultural techniques: This included irrigation, fertilizers, pesticides, and mechanization.

* Improved infrastructure: Better transportation and storage facilities made it easier to distribute food.

The Green Revolution was successful in significantly increasing food production worldwide, helping to avoid widespread famine. However, it also had some negative impacts, such as:

* Environmental degradation: Increased use of fertilizers and pesticides led to soil and water pollution.

* Dependence on chemical inputs: This created a reliance on industrial agriculture and reduced biodiversity.

* Social inequality: Small farmers often struggled to compete with large-scale agricultural operations.

Despite these issues, the Green Revolution remains a significant event in human history, marking a turning point in food production.

Therefore, while there isn't a specific name for the improvements in food production specifically in the 1970s, the term Green Revolution is the most accurate and widely used descriptor of the period.