The Beijing Association of Science and Technology Journalists, in collaboration with Huazhong Agricultural University, recently organized a public tasting event for genetically modified (GM) rice in Beijing. This initiative aimed to raise awareness about the science behind genetic modification and address common concerns among the public. Experts involved in the event emphasized that the safety of GM crops has been thoroughly evaluated and is considered scientifically reliable.
Since May this year, the organizers have conducted 22 such events across multiple cities, with nearly 1,000 volunteers participating. The goal was not just to test the rice but to promote scientific literacy and encourage open dialogue around biotechnology. At one recent event, participants were served sushi made from GM rice developed by researchers at Huazhong Agricultural University.
Dr. Chen Junshi, an academician of the Chinese Academy of Engineering and a researcher at the National Food Safety Risk Assessment Center, highlighted that genetic modification is a natural process and not as dangerous as some people believe. He pointed out that even hybrid rice, like the one developed by the late Academician Yuan Longping, involves genetic changes. "Modern biological technology" is a term more commonly used internationally, he explained, and genetic modification itself is not new.
Chen also addressed concerns about the importation of genetically modified soybeans, noting that China’s approval process is rigorous. It typically takes two to three years to evaluate the safety of any GM crop, involving extensive testing including allergy assessments, digestion simulations, and long-term animal studies. He stressed that while no food can be considered 100% safe, there is currently no evidence that GM crops are harmful to human health.
Despite having received a safety certificate in 2009, the insect-resistant GM rice developed by Huazhong Agricultural University remains unapproved for commercial cultivation. The rice, labeled “not for sale†on its packaging, is marketed as “pesticide-free, high-yield, and environmentally friendly.†However, due to the lack of a seed license, it cannot be sold to farmers and is only grown in experimental fields.
Academician Chen expressed frustration over the delay, calling it more of a public perception issue than a scientific one. “It’s unfortunate,†he said during the event, emphasizing that the science behind GM crops is clear, but public acceptance remains a challenge.
Among the attendees was a netizen known online as “Seeing Only the Sunset,†a strong advocate for GM foods. She participated in the event to better understand the science behind genetically modified crops and to support transparency. Along with several like-minded friends, she helped organize private trials of GM rice, reaching out to experts through social media platforms like Weibo.
These initiatives reflect a growing effort to bridge the gap between scientific research and public understanding. As more people become informed about the benefits and risks of GM technology, the conversation around its use in agriculture continues to evolve.
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