Pollution-free vegetables are the basic grade, green vegetables are the second grade and organic vegetables are the highest grade.

1, pollution-free vegetables

Pollution-free vegetables are vegetables that are not polluted by harmful substances. Some harmful substances, such as pesticide residues, heavy metals, nitrite, etc. All of them are controlled within the allowable content range stipulated by the state, and people will not do harm to their health after eating them.

Pollution-free vegetables are allowed to use chemical fertilizers and pesticides in limited quantities, varieties and time, but products sold in the market may not detect excessive chemical fertilizers and pesticide residues.

2. Green vegetables

The green vegetables here don't refer to vegetables with green color, but are pollution-free, safe and high-quality nutritious vegetables certified by China Green Food Development Center.

Green vegetables can be divided into Grade A and Grade AA.

A-grade green vegetables refer to vegetables produced in places where the ecological environment quality meets the prescribed standards. Limited chemicals are allowed to be used in the production process, and the products are produced and processed according to the specified production operation procedures. The product quality and packaging meet specific standards after inspection, and the A-level green food mark is recognized by specialized agencies.

AA grade green food is stricter. In addition to the standards specified in Grade A, no harmful chemicals are allowed to be used in the production process, and then the products are produced, processed and tested according to the regulations. Only after inspection and compliance with specific standards can specialized agencies use AA-level marks.

3. Organic vegetables

Organic vegetables refer to vegetables that are produced by following natural laws and ecological principles, adopting a series of sustainable agricultural technical measures, coordinating planting balance and maintaining the stability of agricultural ecosystem, and are recognized by organic certification bodies and issued with organic certificates.

Extended data:

The production requirements of organic vegetables are strict, and the following conditions need to be met:

1, raw materials must come from organic agricultural production system or natural wild products collected by organic means.

2. In the whole production process, products must strictly follow the production, processing, packaging, storage and transportation standards of organic vegetables.

3. Producers have a perfect and complete quality tracking review system and production and sales records during the production, processing and transportation of organic vegetables.

4. The whole process of quality control and review must be carried out by an independent organic certification body, which meets the standards of organic vegetables and issues relevant certificates of products.

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