If consumers would only add indigenous vegetables to their culinary menus, Mr Komsan added, they could lower the risks of chemical contamination in food. But according to the survey, indigenous plants are no match for Chinese vegetables and did not even get on the top 12 favourite vegetables list for Bangkokians. Indigenous plant growers rarely need to use chemicals. The plants are easily grown in the country for the climate and temperature are right for them. Besides, they seem to have less problem with insects.
Most shoppers like to pick fresh vegetables with nice-looking leaves or bulging stalks.
Many shoppers may have geared themselves with useful tips to detect chemical-contaminated vegetables from healthy ones. One rule is to search for worm traces on leaves. Well, not always. The official at the Department of Medical Sciences said leaves with holes could trick buyers into believing that they are safe from chemicals. Some growers deliberately let worms eat their crops for a certain period of time in order to attract consumers before using chemicals as required.