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The Green Revolution refers to a period of agricultural transformation characterized by the widespread adoption of high-yielding crop varieties, increased use of agricultural inputs, and the application of improved production technologies that substantially altered crop production systems, particularly for staple cereals ^[1]. It encompasses technological changes including the development and diffusion of improved seed varieties, irrigation expansion, fertilizer application, crop protection measures, and enhanced agricultural management practices that increased the productive capacity of farming systems ^[2]. Unlike gradual agricultural improvement, the Green Revolution describes a coordinated shift in agricultural production methods involving biological innovation, input intensification, and institutional support systems that changed the organization of crop cultivation ^[3]. Within agricultural development and agronomy, the concept is primarily associated with changes in cereal-based production systems, especially wheat and rice, and the interaction between crop genetics, agronomic practices, resource inputs, and agricultural institutions ^[1][4].