The green revolution significantly increased agricultural production in developing countries between the 1940s-1960s through programs introducing high-yielding crop varieties, irrigation infrastructure, and use of fertilizers. This transformation was initiated by organizations like the Rockefeller Foundation and led to widespread adoption of new crops like rice varieties in countries in Asia and Latin America. While food production increased dramatically, the green revolution also had environmental and social impacts, and its benefits were not evenly distributed. Overall, the green revolution is both praised for preventing famine and criticized for its unintended consequences.