Food traceability systems little more than gimmicks, say producers and consumers
Retailers and producers say that after a decade, the mainland's food traceability programmes are too costly and fail to protect consumers
While the Chinese are fastidious about their food - and the fresher the better - the origins of their produce is not always clear-cut.
In light of the recent expired- meat scandal involving the Shanghai subsidiary of a US meat processor, not even the world's largest restaurant chains and supermarkets operating on the mainland appear able to guarantee the stringent food safety standards they enjoy in their home markets.
With food safety joining pollution and land seizures as the greatest sources of public discontent, the central government launched pilot programmes a decade ago to trace food from its source of production all the way to the consumer. But even today, their effectiveness is patchy - at fresh produce sections in major suburban supermarkets, staff often give vague answers when pressed for information about suppliers.
Food traceability systems track fresh produce or manufactured food at any time and place on its journey to the consumer. They are commonplace in Western countries and have been a buzzword among mainland government officials in recent years as the country struggles to redeem its tarnished image from a seemingly endless run of food scandals.
Like many countries, China has its own food safety laws, but producers - especially exporters - can apply for international accreditation from such institutions as the International Organisation for Standardisation.