Are cherry tomatoes genetically modified? The latest truth explained

Cherry tomatoes are often called small tomatoes, have very high nutritional value, are highly sought after by consumers, and have the effects of promoting salivation and quenching thirst, strengthening the stomach and aiding digestion, clearing heat and detoxifying, cooling the blood and calming the liver, nourishing blood and enriching the blood, and stimulating appetite, but many consumers believe cherry tomatoes are genetically modified foods. Now let us take a look together and see whether cherry tomatoes are actually genetically modified!

Are cherry tomatoes genetically modified?

Cherry tomatoes are not genetically modified foods; they are simply an intermediate stage in the process of tomatoes going from small to large. Cherry tomatoes are in fact the most primitive tomato variety, while large tomatoes are varieties that were later bred through hybridization in pursuit of larger fruit size. The reason some cherry tomatoes taste especially sweet and have a small, cute appearance is that they were specially selected during breeding to meet market demand. Cherry tomatoes and tomatoes differ only slightly in size and color; tomatoes are relatively large, cherry tomatoes are relatively small, and their color is generally slightly darker red. The nutritional value of cherry tomatoes and large tomatoes is basically the same, but some components are superior to those of ordinary tomatoes.

What are common genetically modified foods?

1. Tomato: I believe many people like eating tomatoes, and precisely because most people around the world like this vegetable, scientists have studied tomatoes more deeply, and found that tomato genes are relatively easy to transfer, so the tomatoes eaten today are slowly moving onto the path of genetic modification, and there is even a trend toward commercial production. It is worth mentioning that although genetically modified tomato production has been approved in our country, large-scale commercial production has not yet begun.

2. Sweet pepper: In 1998, with approval from the Ministry of Agriculture, genetically modified colored peppers were once allowed for commercial cultivation, but genetically modified colored peppers seem not to have received much welcome from the public in our country, and today genetically modified colored peppers are basically no longer produced, but it cannot be ruled out that some merchants violate government regulations and privately cultivate genetically modified colored peppers.

3. Corn: Genetically modified corn has already been allowed to be imported into our country from the United States, and especially on January 7, 2015, a certain agricultural university even developed a genetically modified corn variety with insect-resistant rice, and even won an award for it.

4. Rapeseed: We all know that rapeseed can be used to produce oil, so many people who study agriculture focus on researching it. Genetically modified rapeseed still faces various controversies among governments of various countries, and ultimately the concern is still about toxicity and allergy issues. Although the cultivation of genetically modified rapeseed has not yet begun to be promoted in our country, genetically modified rapeseed seeds are imported.

5. Soybean: When we go to buy cooking oil, we often find that some cooking oils are labeled “genetically modified soybeans”. In fact, genetically modified soybeans have already begun to enter the Chinese market on a large scale, and are mainly used for processing cooking oil. As for whether genetically modified soybeans are sold in the market, it is unknown, so if you do not want to eat genetically modified cooking oil, it is recommended to read the product label clearly before buying.

What are the characteristics of genetically modified vegetables?

1. Size: They do not have the uneven appearance of traditional vegetables; they are generally uniform in size, large and elongated in shape, bright in color, and fresh and tender in texture. For example, soybeans should be shaped like an animal kidney, somewhat flat, with a waist line, but today's soybeans are all round, like peas, and have very high yields.

2. Taste: They do not have the original authentic taste of traditional vegetables, and whether it is the smell or flavor before or after cooking, there is a clear difference from traditional vegetables. Traditional corn is generally yellow corn or white corn with a slight sweetness, while the sweet corn popular now has a very high sweetness, as if honey had been added. Sweet corn kernels have less waxiness on the surface, a tender texture, and some even have a waxy quality.

3. Season: Non-local seasonal vegetables. A major characteristic of all kinds of vegetables is that they all have strong seasonality and regionality. Some non-local seasonal vegetables are obtained by transferring cold-resistant or high-temperature-resistant genes, such as out-of-season winter jujubes.

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

5. Pests: Any vegetable that pests like to visit is not genetically modified, and any vegetable that pests fear, that is, one with no pests or very few pests, is absolutely genetically modified.

6. Yield: Genetically modified vegetables generally have a considerably higher yield than traditional vegetables in the first few years.

7. Seed saving: Genetically modified vegetables are generally very difficult to save seed from on one's own.