Which of the following describes a fundamental characteristic of the green revolution in food resources? A The application of higher levels of organic fertilizers to increase rice production
B
Deforestation to provide field crops with increased sunlight for photosynthesis
C The addition of calorie, fat, and fiber percentage to the information provided on food package labels
D
The development of new strains of crops with higher yields
E
The discovery that chlorophyll adds nutritional value to wheat, rice, and sorghum