Transitioning from the Green Revolution to the Gene Revolution: strengthening nutritional security using climate resilient traditional crops

Abstract

BackgroundWorld food production has significantly increased, largely attributed to advancements in breeding methods pioneered in previous decades. These advancements can be categorized into three major eras—the pre-Green Revolution era, the Green Revolution era, and the post-Green Revolution era—which we call the Gene Revolution. The pre-Green Revolution era was characterized by the utilization of mutation breeding and forward genetics approaches.Main bodyThe Green Revolution (1950s–1980s) brought about major improvements in crop breeding, irrigation, and fertilizer use, leading to a substantial rise in food production and reduced rural poverty. However, the focus was primarily on yield, with less focus on nutritional quality. After the Green Revolution, the production of wheat and rice rapidly increased from 0.4–2 metric tonnes per hectare to 2–4 metric tonnes per hectare due to government initiatives. Nevertheless, the cultivation of other food crops, including indigenous rice varieties and millet, has decreased. In the Gene Revolution era, while advanced genome editing technologies such as CRISPR‒Cas9 and TALENs have enhanced the nutritional content and climate resilience of crops, there has also been a renewed focus on reviving indigenous crops.ConclusionThis review discusses methods to bring these orphan nutria crops back into cultivation and emphasizes the importance of passing this knowledge to future generations, ensuring their place in sustainable agriculture and food and nutritional security.