Is lettuce genetically modified?

Lettuce is also known as leaf lettuce, goose lettuce, lettuce, shipping mark lettuce, etc., native to the Euro-Mediterranean coast, domesticated from wild species, the ancient Greeks and Romans were the first to eat, and it has a long history of being introduced into China. There is a lot of cultivation along the southeast coast, especially in the suburbs of big cities and in Guangdong and Guangzhou. Let's take a look at whether lettuce is genetically modified.

Is lettuce genetically modified?

Lettuce is not genetically modified. Lettuce is genetically modified. At present, except for large-scale imports of genetically modified soybeans and corn, other genetically modified vegetables are not common. Although genetically modified tomatoes and other genetically modified vegetables have been approved in China, they have been basically eliminated around the world because of their thick skin and poor taste.

What are the genetically modified foods?

1. Tomatoes: I believe that many people like to eat tomatoes, and it is precisely because most people around the world like this vegetable that scientists have studied tomatoes more deeply, and it is found that the genes of tomatoes are relatively easy to transfer. therefore, the tomatoes eaten today are also slowly becoming genetically modified, and there is even a tendency to start commercial production. It is worth mentioning that although transgenic production of tomato has been approved in China, it has not yet begun large-scale commercial production.

2. Sweet peppers: approved by the Ministry of Agriculture in 1998, genetically modified colored peppers were allowed to be planted commercially, but genetically modified colored peppers do not seem to have received much welcome from the public in our country, and today they basically do not produce genetically modified colored peppers. However, it does not rule out the possibility that some businesses secretly plant genetically modified colored peppers in violation of government regulations.

3. Corn: genetically modified corn has been allowed to be imported into the United States in China, especially on January 7, 2015, an agricultural university developed genetically modified corn varieties in addition to insect-resistant rice, and also won a prize.

4. Rapeseed: we all know that rapeseed can be used to produce oil, so many people who study agriculture will focus on it. Now genetically modified rapeseed is still controversial in governments of various countries. In the final analysis, we are still worried about toxicity and allergy. Although the planting of genetically modified rapeseed has not yet begun to be promoted in our country, genetically modified rapeseed is imported.

5. Soybeans: when we go to buy cooking oil, we often find that some cooking oil will be marked with "genetically modified soybeans". In fact, genetically modified soybeans have begun to enter the Chinese market on a large scale, and they are mainly used for the processing of edible oil. as for whether GM soybeans are sold on the market or not, it is not clear whether they are selling GM soybeans on the market, so if you do not want to eat GM cooking oil, it is recommended to read the product label clearly before buying.

Characteristics of transgenic vegetables

1. Size: without the uneven shape of traditional vegetables, it is generally uniform in size, generally long in shape, bright in color and tender in texture. For example, peas should be shaped like animal internal organs, a little flat, with a waistline, but the existing soybeans are all sweet, like peas, and the yield is very high.

2. Taste: there is no original and authentic taste of traditional vegetables, whether the smell or taste before or after cooking is obviously different from that of traditional vegetables. Traditional corn is generally "corn, white corn, slightly sweet, but now popular sweet corn, its sweetness is very high, like adding honey." Sweet corn grain has less wax on the surface, delicate taste, and some are waxy.

3. Season: non-local seasonal vegetables, one of the major characteristics of all kinds of vegetables is that they have strong seasonality and regionality. Some non-local seasonal vegetables are obtained by transplanting cold-tolerant or high-temperature tolerant genes, such as out-of-season winter jujube.

4. Color: different from traditional colors, such as colored cotton, black rice peanuts, purple sweet potatoes.

5. Pests: all vegetables that pests like to patronize are not genetically modified, and vegetables that pests are afraid of, that is, vegetables with no pests, or few pests, are absolutely genetically modified.

6. yield: transgenic vegetables are generally in the first few years, and their yield is much higher than that of traditional vegetables.

7. Seed retention: genetically modified vegetables are generally difficult to keep their own seeds.