From June 17th to 27th, the National Food Safety Promotion Week took place, sparking renewed public interest in genetically modified (GM) foods. On June 14, authorities approved the importation of three insect-resistant soybean varieties—CV127, MON87701, and MON87701×MON89788—applied by BASF Agrochemical Co., Ltd. and Monsanto Far East Co., Ltd. These GM soybeans are intended for processing, and this approval reignited debates over the safety of genetically modified food. Are these foods a blessing or a threat? The question lingers.
According to Popular Science, approximately 81% of the world's soybeans are genetically modified. The International Service for the Acquisition of Agri-biotech Applications (ISAAA) reported that in 2012, global GM crop cultivation reached about 170 million hectares—an increase of 6% from 2011. Statistics show that around 81% of global soybeans, 35% of corn, 30% of rapeseed, and 81% of cotton are genetically modified products.
Cui Zhimin, an associate professor at Wuyi University’s School of Chemistry and Environmental Engineering, explained that genetic modification involves using modern molecular biology to transfer genes between species, altering the genetic makeup of organisms to improve traits like shape, nutrition, and quality. "Genetically modified foods are those made directly from GM organisms or their processed derivatives," he said. "Non-GM foods are either naturally occurring or not genetically engineered."
Cui added that GM soybeans, for example, may have improved resistance to pests and cold, leading to higher yields and increased oil content. However, these changes could also pose potential risks. Despite the lack of conclusive evidence showing harm, there is still social resistance, with many companies labeling their products as non-GM to attract consumers. “There is no proof that GM crops are harmful, but they should be used cautiously,†he concluded.
In terms of labeling, China has strict rules requiring GM products to clearly state “Transgenic × ×†on packaging. However, during a recent market visit, it was observed that non-GM labels were prominently displayed, while GM labels were often small and placed in less visible areas. In one supermarket, several brands of edible oil were labeled as “non-genetically modified,†while others had tiny print stating that the raw materials were genetically modified. Prices between GM and non-GM oils varied slightly, with non-GM options often perceived as more natural, though not always significantly more expensive.
According to ISAAA, China ranks sixth globally in GM crop cultivation, with about 4 million hectares dedicated mainly to transgenic insect-resistant cotton. A small amount of GM papaya, tomatoes, and peppers are also grown. Additionally, China has become a major importer of soybeans, with most imports being genetically modified. Domestic soybean prices are lower than imported ones, but the demand for non-GM alternatives remains strong.
Cui Zhimin emphasized that the long-term effects of GM foods are still unclear, and it may take decades to fully understand their impact. “There is no need to panic,†he said. “Scientific research is ongoing, and people should remain informed.â€
To distinguish between non-GM and GM soybeans, simple tests can be done. Non-GM soybeans are usually elliptical and flat, with a light brown navel. When soaked, they produce milky white milk. GM soybeans are rounder, with a yellow or tan navel, and their soymilk tends to be more yellow. A quick test involves soaking them in water: non-GM beans will germinate after three days, while GM beans may only swell without sprouting.
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