Which is safer to eat: greenhouse vegetables or open-field vegetables?

The moment people mention greenhouse vegetables, their first reaction is pesticide residue - they say there are too many pesticides, that they are toxic, or that greenhouse vegetables do not taste good. For so many years, people have not had a very good impression of greenhouse vegetables. Today I will talk with you about whether these greenhouse vegetables are safe to eat.

Greenhouse vegetables have been grown in our country for nearly 40 years now, and every year they keep expanding at a high rate of construction. Greenhouse vegetables can only get better and better, with more and more complete management. When they were first being built, perhaps things were not perfect and the management was not very scientific, but today's greenhouse growers are already quite experienced in management.

Now greenhouse growers manage their greenhouse vegetables very scientifically, not blindly. Through all these years of growing experience, along with today's free flow of information and the spread of computers, both management and pesticide use have been improved.

It is just that people today do not understand how greenhouse growers manage and apply pesticides, and their impression of growers is still stuck in the earliest days. Actually, that era has passed, and today pesticide use in greenhouse vegetables is already very safe. Do you think growers like spraying pesticides for no reason? Spraying costs money. But when greenhouse vegetables need spraying, they must be sprayed - this is perfectly normal pesticide application, and it stays within the safe range.

In addition, the state now imposes restrictions on pesticide use. On vegetable crops, pesticides that are highly toxic, extremely toxic, strongly accumulative, or have long residue periods are all restricted; many pesticides with relatively great harm are no longer allowed for vegetable farmers to use. So today's greenhouse vegetables are very safe. Greenhouse experts believe that instead, some open-field vegetables may be suffering contamination - for example, vegetables along roadsides contaminated by car exhaust, vegetables grown near chemical plants that may be contaminated, and vegetables irrigated with contaminated water.

People should not always look at something with old eyes. The media used to report toxic vegetable incidents or pesticide residues, but those are all things of the past. We cannot say now that our vegetables are safe, so very, very safe - perhaps a few individual growers still need to improve their pesticide application. I believe the great majority of growers can still produce safe vegetables.

This is a process that requires understanding, and growers need consumers to recognize our changes. We growers can also understand consumers' temporary misunderstanding of us. I hope that in the days ahead there will be a little more understanding and a little more trust. Growers will produce safe, reassuring vegetables, and consumers will no longer doubt the safety of growers' vegetables.