Is Chinese fruit safe?

China's fruit producers are more likely to have small acreages (less than 3 acres per producer) and generally sell to local brokers. These brokers then consolidate fruit from numerous farmers and sell to supermarkets, wholesalers, or in some cases, exporters. Each broker may literally buy from hundreds of farmers to accumulate commercially viable quantities. Chinese exporters will attempt to control the production procedures by specifying farmer production practices, chemical use, among other things, to reduce the likelihood of contamination. In other cases they have long term leases on land and manage the production process themselves to ensure their specifications are met.
Wholesale markets which handle the majority of fruit sold in China have government mandated regulations on contamination and residue levels. However, enforcement is difficult especially since the fruit is typically sold and consumed long before the testing is completed. If particular brokers or specific areas consistently supply contaminated fruit, the wholesale market is obligated to ban the sale of fruit from those brokers or regions.
Chemical residues and biological contamination are among the reasons that many wealthier Chinese consumers are buying green or even organic food since, in theory at least, it has been grown under much stricter production practices.
While China is working hard to establish and implement food safety regulations, the vast number of small producers and small processors virtually guarantees that the percentage of fruit inspected and tested will remain very low.