Globally, food production has seen various advancements in developing countries such as India. One such advancement was the green revolution. It has had a dramatic impact on incomes and food supplies in many developing countries. It was a transformative 20th-century agricultural project that utilized plant genetics, modern irrigation systems, chemical fertilizers and pesticides to increase food production and reduce poverty and hunger in developing countries. The term refers to the renovation of agricultural practices beginning in Mexico in the 1940s. Because of its success in producing high-yielding varieties (HYVs) of wheat and rice to increase food crop production, it spread worldwide in the 1950s and 1960s, significantly increasing the number of calories produced per acre of agriculture. Green Revolution in India launched in 1965 and continued to 1977 and mainly increased the food crops production in the state of Punjab, Haryana and Rajasthan that enabled India to change its status from a food deficient country to one of the leading agricultural nations in the world. Key actors in this transfer of technology included the public research institutions in the less-developed countries, the International Agricultural Research Centres, the Ford and Rockefeller Foundations, and the United States Agency for International Development. Once these institutions had bridged the gap between countries, the farmers rapidly accepted the new technology in areas where the agroclimatic and economic conditions were favourable. The green revolution has facilitated institutional and social changes in rural areas and provided opportunities for self-sustaining economic growth and reduced poverty. Although the introduction of the HYVs resulted in large increases in total production, there were other social consequences which were less positive. In this post-green revolution period, several notable negative impacts arose.