Understanding Green Food
Five standards that green food must meet:
Standard 1: The product or its raw materials must be sourced from an environment that meets the green food ecological quality standards.
Standard 2: The cultivation of crops, raising of livestock and poultry, aquaculture, and food processing must comply with green food production and operational procedures.
Standard 3: The product must meet green food and hygiene standards.
Standard 4: The product's outer packaging must comply with the national general standard for food labels.
Standard 5: The product must comply with specific green food packaging, decoration, and labeling regulations.
Classification of Green Food: Grade A Green Food
In addition to meeting the above standards, the use of limited chemical synthetic production materials is permitted, and biological methods should be actively adopted to ensure product quality meets requirements.
Grade AA Green Food
In addition to meeting the above standards, production must use techniques such as applying organic fertilizers, planting green manure, crop rotation, and biological or physical methods to improve soil fertility and control pests, diseases, and weeds.
Special Notice:
When choosing green vegetables, be sure to check the labels on the packaging to make an informed choice.
Vegetables Prone to Pesticide Contamination
Vegetables and fruits are among the products most susceptible to pesticide contamination, such as Chinese cabbage, bok choy, green vegetables, spinach, chives, cucumbers, mustard greens, crown daisy, and water bamboo.
Vegetables with Relatively Low Pesticide Contamination
● Solanaceous vegetables, such as bell peppers and tomatoes.
● Large gourd vegetables, such as winter melon and pumpkin.
● Tender pod vegetables, such as green beans.
● Bulb vegetables, such as onions, garlic, and shallots.
● Tuber vegetables, such as potatoes and Chinese yams.
Wild Vegetables Are Not Necessarily Green Vegetables
Wild vegetables are green plants, but if they grow in a polluted area, it is natural for them to become contaminated. Consuming polluted wild vegetables can be harmful to your health, and in severe cases, it can lead to food poisoning.
Special Notice:
Wild vegetables that grow in a purely natural environment, with no nearby pollution sources, no pesticide use in surrounding crops, and uncontaminated soil, are relatively safe and can be consumed with confidence.