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Genetically modified foods have sparked widespread public interest. However, many of the so-called "identification methods" for GM crops found online are misleading or inaccurate. What is the real situation regarding genetically modified crops in China? Which varieties have been officially approved for commercial use? To address these questions, a reporter from the *People's Daily* “Verification†column interviewed officials from the Ministry of Agriculture and experts in the field.
What genetically modified crops are currently available in China?
[Response] So far, genetically modified cotton, rice, corn, and papaya have received safety certification. However, only cotton and papaya are commercially cultivated.
According to Xie Jiajian, an associate researcher at the Institute of Plant Protection, Chinese Academy of Agricultural Sciences, the approval process for genetically modified crops involves rigorous review by the Agricultural Genetically Modified Organism Safety Committee. Once approved, the information is published on the official website of the Ministry of Agriculture. While safety certificates are issued, they do not immediately allow for commercial production. The Seed Law of the People’s Republic of China requires additional certifications, such as production licenses and business permits, before commercial cultivation can begin.
Currently, genetically modified rice and corn have not yet met the requirements set by the Seed Law and remain non-commercial. Only genetically modified cotton and papaya are being grown commercially in China.
In addition, several GM crops, including soybeans, corn, canola, cotton, and sugar beets, are approved for use as raw materials in processing. These must also obtain safety certificates from the Chinese government.
China has established strict regulations for the import and management of genetically modified organisms, including rules for inspection, labeling, and safety assessments. Local agricultural authorities oversee domestic GMOs, while the State Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) handles imported products. These systems are well implemented, and labeling compliance is generally maintained.
Are common fruits and vegetables like cherry tomatoes, peppers, pumpkins, and cucumbers genetically modified?
[Response] No, these are not genetically modified foods.
Some online lists claim that certain produce, such as small pumpkins, gherkins, big peppers, and cherry tomatoes, are genetically modified. However, experts disagree with this claim.
Wang Zhixing, a researcher at the Institute of Biology, Chinese Academy of Agricultural Sciences, explained that cherry tomatoes are naturally occurring varieties that were once small, ornamental, and low-yielding. Over time, their size and taste were improved through traditional breeding, making them popular today. Their small size is due to natural genetic variation, not genetic modification.
Wu Gang, an associate researcher at the Institute of Oil Crops, Chinese Academy of Agricultural Sciences, added that small pumpkins and gherkins are often just immature fruits. If left to grow, they would eventually reach normal sizes. Similarly, large colored peppers contain different types of anthocyanins, which create vibrant colors—this is a natural variation seen in many plants.
He also noted that color variations in fruits and vegetables, such as purple carrots or red watermelons, are the result of natural mutations or selective breeding, not genetic modification. In fact, many of these traits have been developed through conventional breeding techniques over decades.
While transgenic tomatoes and sweet peppers have been developed and even approved for commercial planting in some countries, such as the U.S., Mexico, and China, they have not gained widespread market acceptance due to issues like poor yield or taste.
In China, genetically modified tomatoes have already been phased out of the market since 1998, as non-transgenic alternatives with better characteristics became more popular.
Overall, most commonly consumed fruits and vegetables today are the result of natural genetic diversity or traditional breeding, not genetic modification. Understanding the difference between natural variation and genetic engineering is essential for making informed choices about food.