Dwarf Wheat

Dwarf wheat refers to a type of wheat variety that is shorter and sturdier than traditional strains, making it less likely to fall over and easier to harvest. Developed through selective breeding and scientific techniques, dwarf wheat contains genes that reduce its height, allowing for higher yields and better resistance to environmental stresses like wind and rain. This innovation was crucial during the Green Revolution, significantly boosting food production worldwide by enabling farmers to grow more wheat on less land, with improved stability and efficiency.