The green revolution led to high productivity of crops through adapted measures, such as- 

(1) increased area under farming.

(2) double-cropping, which includes planting two crops rather than one, annually.

(3) adoption of HYV of seeds.

(4) highly increased use of inorganic fertilizers and pesticides.

(5) improved irrigation facilities. and 

(6) improved farm implements and crop protection measures (Singh, 2000; Brainerd and Menon, 2014) and modifications in farm equipment. 

There was a high investment in crop research, infrastructure, market development, and appropriate policy support (Pingali, 2012). Efforts were made to improve the genetic component of traditional crops. This included selection for higher yield potential; wide adaptation to diverse environments; short growth duration; superior grain quality; resistance to biotic stress, insects, and pests; and resistance to abiotic stress, including drought and flooding (Khush, 2001). After the green revolution, the production of cereal crops tripled with only a 30% increase in the land area cultivated. 

This came true all over the world, with a few exceptions. In addition, there were significant impacts on poverty reduction and lower food prices. Studies also showed that without the green revolution, caloric availability would have declined by around 11–13%. These efforts benefitted all consumers in the world, particularly the poor.