Organic greens galore in store for Shanghai Expo's health-conscious eaters
By Joyce Zhang |
September 8, 2009, Tuesday
|
Print Edition
Print Edition
"BETTER City, Better Life," the World Expo Shanghai 2010 theme, means healthy food for urban residents.
To ensure a big supply of organically grown vegetables during the 2010 Expo, eight vegetable companies in Minhang District have been designated as the major green suppliers.
They will use advanced organic-growing techniques that avoid the use of chemical pesticides.
There are 4,436 mu (295.73 hectares) of Expo vegetable-growing areas in Minhang District, providing 60 tons of 50-80 kinds of vegetables every day.
The areas will be expanded to meet needs during the six-month Shanghai Expo.
They will provide vegetables to high-end hotels and to big supermarkets like Lianhua, Carrefour and Lotus.
To ensure the vegetables are healthy and safe, only 26 kinds of low-toxicity, high-efficiency biological pesticide are allowed to be used. All purchase, storage and use of pesticides must be recorded in detail.
Special staff in each area will supervise the use of pesticides. Pest-killing light, nets and gyplure pest lure will be used.
All vegetables will be tested daily to ensure there is no pesticide residue. Each batch must be certified.
To ensure a big supply of organically grown vegetables during the 2010 Expo, eight vegetable companies in Minhang District have been designated as the major green suppliers.
They will use advanced organic-growing techniques that avoid the use of chemical pesticides.
There are 4,436 mu (295.73 hectares) of Expo vegetable-growing areas in Minhang District, providing 60 tons of 50-80 kinds of vegetables every day.
The areas will be expanded to meet needs during the six-month Shanghai Expo.
They will provide vegetables to high-end hotels and to big supermarkets like Lianhua, Carrefour and Lotus.
To ensure the vegetables are healthy and safe, only 26 kinds of low-toxicity, high-efficiency biological pesticide are allowed to be used. All purchase, storage and use of pesticides must be recorded in detail.
Special staff in each area will supervise the use of pesticides. Pest-killing light, nets and gyplure pest lure will be used.
All vegetables will be tested daily to ensure there is no pesticide residue. Each batch must be certified.
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