ABSTRACT
Great successes in increasing total food volumes were obtained during the Green Revolution in virtually all continents starting from the 1950s (Bindraban and Rabbinge, 2011), though these successes were not obtained in sub-Saharan Africa (InterAcademy Council, 2004). Advanced technologies, principally high-yielding varieties, large-scale irrigation development, and agronomic inputs, including fertilizers, biocides, and other agrochemicals, were at the base of this success. Simultaneously, supportive economic policies and socioinstitutional conditions were put in place for the technologies to work.
