Banned Pesticides Used on Chinese Garlic Chives

Banned Pesticides Used on Chinese Garlic Chives

By Chen Huijin
Epoch Times Staff Created: Sep 4, 2011 Last
Sep 4, 2011

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Tainted Products from China


A saucepan containing cooking garlic chive flowers and
soft tofu. (Photo by Le Hoan Nha)

Highly toxic pesticides are used
at China’s largest garlic chives production base in northern

Changli County in Hebei Province is famous for its garlic chives.
Most of the chives are sold to Beijing, Tianjing and Northeastern China. To
increase yield and profits, almost all the farmers heavily spray the chives with
banned pesticides.

Luo Fei, a farmer from Wangbeizhuang Village, told The
Epoch Times (ET) that highly toxic and banned pesticides such as 3911 (phorate),
1605 (methyl parathion) and iron mike (aldicarb) are still available in the
countryside, most likely produced by underground factories. 3911 is the most
toxic pesticides; its residual toxicity can last for two years.

Luo said
that pesticide contaminated chives could cause nausea, dizziness, and diarrhea.
If consumed in large quantity, it could be life threatening, causing cancer and
blood diseases.

Zhang Zhi, another farmer, told ET their farms are called
“Green Vegetable Planting Base,” but they are actually all polluted.

it be called green? No. If it were green, the production would drop. We all
count on it to make a good living,” Zhang said.

Zhang explained that in
order to kill insects, they spray 3911 every eight or 10 days. All garlic chives
farms do it that way, he said.

“I would suggest consumers not eat too
many of these chives. Our local farmers don’t eat these chives. We plant a
little bit separately just for our own use,” Zhang said.

Another farmer
said it’s all about money. Chives without
pesticides look gray and yellowish, while the ones treated with pesticides are
big, green, and strong, and can be sold for twice as much.

Mr. Yang from
Zhongzhuozhuang Village said after spraying the pesticides, one is supposed to
wait for a while before cutting the chives and putting them on the market. One
should wait at least 10 days before consuming the chives, he said. But in order
to make money faster, the chives are
generally sold right after the insecticides
have been applied.

Mr. Huang from Gengzhuang Village told ET that local
farmers don’t care about “green” products; they have all become rich by selling garlic chives and are living in big houses.

“They don’t eat the contaminated chives themselves,”
Huang said. “Don’t they know they hurt consumers?” he asked.

Read the
original Chinese



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