Neat packages, approved logos, and the point of purchase are among the factors that make most people pick up a pack of vegetables for home cooking. But good looks can sometimes be misleading.
Chalard Sue magazine (Smart Buyers) sent samples of seven common vegetables used mostly in every kitchen to the Department of Medical Science's laboratory last March to trace chemical residues. The seven, all from the shelves of well-known supermarkets in the city, were cabbage, Chinese kale, long beans, Chinese cabbage, water morning glory, coriander and Jinda chilli.
Each package carried logos that guarantee quality. One is the Q logo issued by the National Bureau of Agricultural Commodity and Food Standards, and the other is guaranteed by the supermarket brand.
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