Nghệ An: Four Facilities Sold 3,500 Tons of Sprouted Beans Treated with Chemicals in Over a Year
Shocking news about chemically treated sprouted beans has surfaced, following previous reports of fake milk and fake medicine. According to the Nghệ An provincial police, four facilities in Vinh City have been using a chemical solution, nicknamed “candy water”, to soak and water sprouted beans, resulting in larger, fuller, and shorter-rooted beans.
From 2024 until their recent discovery, these four facilities sold approximately 3,500 tons of chemically treated sprouted beans. The chemical used is 6-Benzylaminopurine.
This isn’t the first time authorities have discovered chemically treated sprouted beans. Late in 2024, the Đắk Lắk provincial economic police department initiated an investigation, arresting four suspects on charges related to violating food safety regulations.
Previously, a joint inspection of six sprouted bean production facilities in Buôn Ma Thuột City revealed a colorless liquid, 6-Benzylaminopurine, used to soak and cultivate the beans. This chemical is not authorized for use in food production or agricultural pesticides in Vietnam.
Producers add chemicals to shorten the roots, concentrate nutrients for larger beans, and improve their appearance. In one year, this group sold nearly 3,000 tons of beans treated with 6-Benzylaminopurine, averaging 8-10 tons per day.
What is “Candy Water” and How is it Harmful?
According to ScienceDirect, 6-Benzylaminopurine is one of the first synthetic hormones used extensively in horticulture and agriculture. However, excessive use poses potential hazards to the environment and humans.
Animal studies indicate this substance negatively impacts the development and behavior of zebra fish. Higher concentrations (30, 40 mg/L) decrease survival and hatching rates of embryos and larvae. It also induces oxidative stress.
The U.S. Environmental Protection Agency reports that 6-Benzylaminopurine can irritate the eyes and mucous membranes of the esophagus and stomach.
Although classified as “low-toxicity” in agricultural settings, exposure to high doses or uncontrolled residue in food can disrupt hormonal balance, potentially affecting the liver and kidneys.
Scientifically, when soaked directly into bean sprouts, the growth stimulant 6-Benzylaminopurine permeates the bean stalks.
6-Benzylaminopurine dissolves better in alkaline solutions and less so in neutral or acidic water. Therefore, even repeated rinsing with regular water cannot completely remove this chemical. High residual chemical levels pose a significant health risk.
Professor Nguyễn Duy Thịnh, former lecturer at the Hanoi University of Science and Technology’s Institute of Biotechnology and Food Science, notes that 6-Benzylaminopurine (BAP), or “candy water,” is a growth stimulant. While authorized for use in agriculture by the Ministry of Agriculture and Rural Development, it’s not permitted in food production.
Professor Thịnh emphasizes the risks of consuming this substance, citing its potential to disrupt growth processes, cause abnormal cell development, especially in nerve cells, and harm overall health.
“Specifically, for pregnant women, this chemical can affect the development of the fetus, leading to abnormal growth, premature birth, hydrocephalus, and birth defects,” Professor Thịnh explains.
How to Identify Clean and Non-Treated Sprouted Beans
Professor Thịnh adds that bean sprouts, growing from seeds, exhibit different characteristics when treated with 6-Benzylaminopurine. This chemical accelerates root growth, resulting in larger, whiter sprouts. Visually, traditionally produced sprouted beans are less plump and have shorter roots. They are also more resistant to breakage. Clean sprouted beans also have a natural yellow color, unlike the whitish hue of chemically treated ones.
“If you notice anything unusual or different about a batch of sprouted beans, it’s best not to purchase them,” advises Professor Thịnh.
Additionally, the Ministry of Health’s Food Safety Department warns that producers might use fertilizer and herbicides mixed with chemicals to further enhance the appearance of the beans, leading to even whiter and more delicate sprouts. In such cases, the water released when processing these beans may be cloudy.
