At present, "green" is the fashion in the food market. Not only vegetables and fruits, but also the rice that people eat every day has many green products. Such as: bamboo rice, bamboo fragrant rice, green fragrant rice and green rice, although they have different names, they are all praised as "fragrant, refreshing, long-lasting and healthy" without exception. Remember: only naturally grown green rice can be called "green rice", and only naturally grown green rice has certain nutritional value. But at present, there is no mature technology to grow green rice in China. Recently, it has been reported that the Agricultural Science and Technology Development Center of Zhejiang University has successfully developed a kind of green rice without pesticide pollution and chemical fertilizer damage after more than three years' efforts. Zhejiang University fragrant rice has a clear fragrance similar to black lettuce. After cooking, the flavor is stronger, the population is delicate and soft, and the taste is good. In view of the present situation that farmers have to manage by themselves, ignoring organic fertilizers and indiscriminately applying chemical fertilizers and pesticides, the agricultural science and technology development base of Zhejiang University adopts the combination of unification and separation in management, unifies varieties and technologies, applies pesticides, and attaches importance to the application of human and animal manure and green manure. The fragrance of Zhejiang fragrant rice is inherent in the variety itself, not added in the process of acquired processing. Zhejiang University's green rice was welcomed as soon as it was listed. Some supermarkets have put on counters, but they are not widely circulated in the market.

(1) "Green Rice" is covered with fake green clothes. Since there is no mature technology to grow green rice in China, how do so-called "green" rice turn green? It turns out that the green clothes of all kinds of "green" rice circulating in the market are not naturally grown, but artificially added. For example, the so-called authentic green "bamboo fragrant rice" needs four processes to be processed. Step one, soak fresh bamboo leaves with clear water; The second process is mechanical crushing and decoloration; The third step is to cook these crushed and decolored bamboo leaves for a long time to extract the so-called "bamboo green"; The fourth process is to mix these "bamboo greens" with rice to produce the so-called "bamboo fragrant rice". Another way to save trouble and money is to dye rice green with green pigment. The so-called "green" rice is made in this way.

(2) The influence of "green" rice on human health. In view of this important problem, the authoritative department has carried out laboratory tests on various "green" rice samples. The results show that "green" rice is made by adding a substance called "bamboo essence" to white rice (some are also called bamboo green, fresh bamboo liquid or bamboo essence) and through certain blending, mixing and stirring processes. Bamboo essence is made of raw materials such as bamboo leaves, bamboo green, bamboo yellow, pine needles, and Alpinia pinnatifida cotyledons, but these raw materials are not on the list of "homology of medicine and food" stipulated by the Ministry of Health. According to the Food Hygiene Law, it cannot be added to food, which means it is illegal to use the so-called bamboo essence. Relevant personnel also tested the so-called bamboo essence, which contains synthetic pigments brilliant blue and lemon yellow, and the application of this synthetic pigment also violated the "Hygienic Management Measures for Food Additives" promulgated by the Ministry of Health.

The principle of using food additives is not to affect the quality and flavor of food, and the ideal food additives should be substances that are beneficial and harmless to human health. Synthetic pigments are toxic to some extent, which may cause cancer if people eat them for a long time. However, all kinds of "green" rice entered the market under the veil of green food, deceiving and hurting many consumers. The so-called "green" rice is harmful and must be sealed according to law.

(3) The safety of eating "green" rice. The "green" rice incident also reflects the phenomenon of "fighting" between some departments and local regulations in China. In the process of investigating "green" rice, the health department and the manufacturer are right or wrong. For example, the Health Department of Hunan Province recognizes the legality of bamboo essence dyed with "green" rice; However, the health department of Jinan believes that the health regulations have no legal basis. For the detection of "green" rice, China's current rice quality evaluation standard belongs to the national mandatory standard, which clearly stipulates that rice without any other added ingredients should be tested, and the foods specified in the national standard that can use some artificial colors do not include rice; At present, the formal grain departments in China usually do not use oiling and coloring technology when processing rice, precisely to implement relevant standards. Some cities, such as Jinan and Qingdao, investigated and dealt with "green" rice, while others did not ask about it. This shows that local law enforcement standards are not uniform.

Relevant persons of the Ministry of Health pointed out that the "green" rice popular in the market at present is dyed with natural or synthetic pigments. China's "Hygienic Standard for the Use of Food Additives" stipulates the types and scope of use of pigments, and any behavior beyond this standard must be approved by the health administrative department of the State Council. At present, there is no provision in the hygienic standard of food additives in China that pigments can be used in rice. Therefore, unapproved "green" rice is not allowed to be sold.