From June 17th to 27th, the National Food Safety Promotion Week took place, sparking renewed interest in genetically modified (GM) foods. On June 14, authorities approved the import of three insect-resistant soybean varieties—CV127 and MON87701, as well as MON87701×MON89788—from Monsanto Far East Co., Ltd., applied by BASF Agrochemical Co., Ltd. These soybeans are permitted for processing, reigniting debates about the safety of GM food. Are genetically modified foods a blessing or a threat?
According to Popular Science, around 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 approximately 170 million hectares, up 6% from the previous year. By area, about 81% of global soybeans, 35% of corn, 30% of rapeseed, and 81% of cotton are genetically modified.
Cui Zhimin, an associate professor at Wuyi University’s School of Chemistry and Environmental Engineering, explained that modern biotechnology allows genes from one organism to be transferred into another, altering its traits such as shape, nutritional value, and quality. "Genetically modified foods are those made directly from GM organisms or using them as raw materials," he said. "Non-GM foods, on the other hand, are natural or processed without genetic modification."
Cui noted that GM soybeans can have enhanced resistance to viruses and cold, leading to higher yields and increased oil content. However, these changes may also raise concerns about human health. As a result, many companies market their products as non-GM to appeal to consumer preferences. While there is no conclusive evidence that GM crops harm humans, Cui emphasized the need for caution.
Labeling regulations require clear identification of genetically modified products. According to China’s "Administrative Measures on the Labeling of Agricultural Genetically Modified Organisms," transgenic plants and animals must be labeled "Transgenic ××," while processed products should state "Transgenic × Processed Products" or "Processed Raw Materials are Transgenic ××." Labels must be prominent and consistent with product packaging.
However, during a recent visit to a supermarket, I noticed an interesting trend: labels stating "Non-Genetically Modified" were large, bold, and eye-catching, while "Genetically Modified" was often tucked into small print in a corner. At Yibai Department Store, several brands of edible oil prominently displayed "Non-Genetically Modified" on their packaging, while others had subtle mentions of GM ingredients. One bottle of Fu* Tune Oil even included small text stating that the raw materials were genetically modified soybeans or rapeseeds.
In terms of pricing, the difference between GM and non-GM oils wasn’t significant. For example, a 5L bottle of natural edible oil cost 66.8 yuan, while a non-GM version was 77.9 yuan. A 2.5L bottle of GM oil was priced at 36 yuan. A salesperson mentioned that most customers preferred non-GM options, though they often chose based on cost-effectiveness. "But of course, non-GM is better and more natural," she added.
China ranks sixth globally in GM crop planting, with about 4 million hectares dedicated mostly to Bt cotton. Although there are small amounts of GM papaya, tomatoes, and peppers, the majority of imported soybeans are genetically modified. Since 1996, China has become a major importer, with annual imports rising from 1.1 million tons to over 50 million tons by 2010. These imported soybeans are typically cheaper than domestic ones, which are priced about 0.3–0.4 yuan lower per unit.
Cui Zhimin warned that the long-term effects of GM foods are still unclear. "It might take hundreds of years for any negative impacts to show," he said. "But there’s no evidence they are harmful. Citizens shouldn’t panic."
To distinguish between GM and non-GM soybeans, you can look at their appearance. Non-GM soybeans are usually elliptical and flat, with a light brown navel and varying sizes. When soaked, they produce milky white soymilk. GM soybeans are rounder, with a yellow or tan navel and uniform size. Their soymilk tends to be slightly yellow, and tofu made from them has a similar color.
A simple test involves soaking the beans in water. Non-GM soybeans will germinate within three days, while GM soybeans may only swell without sprouting. This method can help identify whether the soybeans are genetically modified or not.
In conclusion, while genetically modified foods remain a topic of debate, scientific consensus suggests they are safe. Consumers should stay informed and make choices based on reliable information rather than fear.
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