Agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for greater organization of political power (and the creation of social stratification), as decisions had to be made regarding labor and harvest allocation and access rights to water and land. Agriculture bred immobility, as populations settled down for long periods of time, which led to the accumulation of material goods.
Early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, in which many of these villages were based. There is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal (grain) production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods and fires as part of their cultivation regimen. Fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The use of soil amendments, including manure, fish, compost and ashes, appears to have begun early, and developed independently in several areas of the world, including Mesopotamia, the Nile Valley and Eastern Asia.
The first cereal grains were domesticated by early primitive humans. About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa.
The Green Revolution
During the second half of the 20th century there was a significant increase in the production of high-yield cereal crops worldwide, especially wheat and rice, due to an initiative known as the Green Revolution. The strategies developed by the Green Revolution focused on fending off starvation and were very successful in raising overall yields of cereal grains, but did not give sufficient relevance to nutritional quality. These modern high yield-cereal crops have low quality proteins, with essential amino acid deficiencies, are high in carbohydrates, and lack balanced essential fatty acids, vitamins, minerals and other quality factors.