80% of papayas are genetically modified

Experts claim that over 80% of papayas cannot be consumed without genetic modification. Scientists have a responsibility to contribute to science, and it's essential for them to take time to honestly address questions from reporters and the public. It's encouraging to see people's growing interest in science, which is far better than blind faith or superstition. Genetically modified (GM) technology does come with risks, but when properly regulated, safe GM materials are considered safe for consumption. There are no hidden interests or agreements with foreign companies—this can all be verified through investigation. Lin Yongjun, a 50-year-old researcher, found himself in an unfamiliar situation when he was suddenly surrounded by cameras, microphones, and reporters. This disruption affected his usual work rhythm. As a professor at Huazhong Agricultural University and the leader of the "Insect-resistant GM Rice Breeding" national project, he has spent decades working with rice, genes, and microscopes. Now, he had to face media scrutiny, which was challenging for him. Despite the difficulty, Lin tried his best to remain patient and composed while answering questions that were often unprofessional, repetitive, or even offensive. This wasn't the first time he had to engage with the public on genetic modification. He hoped for progress, just as he had in the past. The controversy began during a highly publicized national tasting event on October 19th. In fact, GM rice had already been distributed in 38 cities across the country since May. These events sparked widespread debate and brought scientists from HuaNong into the spotlight. So what is the truth? On Sina Weibo, thousands of users identified themselves as “farmer farmers,” but many of them were actually researchers, including Professor Yan Jianbing from Huanong’s National Key Laboratory of Crop Genetic Improvement. His research focuses on “maize genomics and molecular breeding.” Despite this, he became involved in promoting GM rice, jokingly referring to himself as “beating soy sauce.” Yan Jianbing organized the “National First Golden Rice Tasting Party” at Huanong on October 19. During a phone call, he confidently said, “Talk to you for 20 minutes, and I’ll make you embrace genetic modification.” At times, he expressed concern: “I hope to see the industrialization of genetically modified rice in my lifetime.” This controversy started with him. In 2009, two GM rice varieties developed by Huanong received safety certification from the Ministry of Agriculture. Yan Jianbing, who wrote a popular science article titled “New Threads,” noticed Fang Zhouzi criticizing GM rice online. He sent samples of Huanong’s GM rice to Fang Zhouzi and others, including Fang Xuanchang and Wu Xingchuan. Fang Zhouzi posted about the rice online, causing public concern. But as more netizens asked for samples, “farmer farmers” increasingly believed that “taste is the best form of science.” On May 7th, Yan posted on Weibo: “We plan to send 5 bags of BT rice. Limited requests—please stay firm, innocent, and believe in science!” Within two days, over 200 private applications were received. Yan selected five activists to organize tasting events. The response was overwhelming, leading to more than 40 tastings across the country. In August, CCTV commentator Wang Zhian announced plans for the “First Non-First Genetic Food Tasting and Science Lovers Association,” calling it a “high-end atmosphere.” Many netizens joked that “Wuhan is the ‘nest’ of GM rice and needs a more authoritative tasting event.” On October 19th, over 300 “Tingzhuan” netizens attended the “National First Golden Rice Tasting Party.” The golden rice, developed by Huanong, contains β-carotene. During the event, Academician Zhang Chih-hui criticized the delay in GM rice industrialization as a “misguided country” and called the Ministry of Agriculture’s inaction “harsh.” Some critics compared Zhang Qiwei to “a child in the new emperor’s clothes.” The situation quickly escalated into a large-scale backlash between pro- and anti-GM groups. Yan Jianbing initially struggled to understand the media’s use of the phrase “try to eat.” He later realized that “tasting” was being misinterpreted as “trying to eat,” implying danger. “Tasting is poetic, but trying to eat requires courage,” he explained. Lin Yongjun’s Popular Science Yan Jianbing’s actions put Lin Yongjun under pressure. “Science must be laid aside, but scientists must do their part in science,” the team was told. They were urged to answer reporters and the public despite being busy. At 4 p.m., Lin had to rush to Beijing for a business trip, but he stayed behind to cooperate with the media. In the Huanong Gene Building, labs filled with glass bottles and cells showcased the team’s work. Lin explained how GM technology works in simple terms, breaking it down into three steps: culturing rice seeds, inserting target genes, and selecting seedlings. He emphasized that the real challenge lies in gene-directed insertion and targeted deletion, which determine the safety of GM products. “Ten years ago, gene insertion was random, but now we can insert where we want. We predict the genome sequence, check for new genes, and analyze gene expression,” he said. He concluded: “Transgenic technology is neutral. If it undergoes rigorous safety assessments, it is safe.” He also shared the history of GM research, noting that China launched a major program in 1999 with strict regulations. From lab to field, each step is carefully monitored before approval. It took 11 years to get the safety certificate for two GM rice varieties in 2009. Lin stressed that the goal of GM technology is to improve crops, not to cause harm. “It’s like adding flavor to a cake—it should enhance, not ruin.”

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