FOOD PRODUCTION

1. BEFORE 20TH CENTURY

1.1. CONVENTIONAL METHODS

1.1.1. LESSPRODUCTION GOOD QUALITY

2. MID 20TH CENTURY

2.1. GREEN REVOLUTION GOOD QUANTITY PRODUCTION

2.1.1. USING CHEMICALS AND NON ORGANIC MATERIALS

2.1.2. HARMFUL EFFECTS TOWARDS ENVIRONMENT

2.1.3. MANY PROBLEMS

3. TRANSFORMATION IN METHODS

3.1. BIO-DIVERSITY

3.2. NEW FOOD CROPS

3.3. DIGITIZATON

4. PROTECTION OF QUALITY

4.1. USING BIO FERTILIZERS

4.2. AVOIDING UNCONVENTIONAL OLD METHODS