TRICHY: The sale of artificial ripened mangoes continues unabated at retail shops in and around Trichy, despite claims by officials that action has been taken against traders indulging in the harmful practice. Meanwhile, the food safety wing in its effort to check chemical-induced artificial ripening is planning to introduce new harmless methods to ripen the mangoes.
As mango season commences by May, consumers try out different varieties available in the market. Though, most traders in Trichy use banned carbide stones to ripen mangoes, many customers are unaware of the fact that they taste the wrong ones ripened through artificial methods. A recent raid at two godowns in Gandhi Market area exposed the extent of artificial ripening. On April 25, the food safety wing, acting on complaints, seized 2.6 tonnes of artificially ripened, mangoes sand several packets of carbide powders from two 'mandis' there. The seized mangoes and the carbide powder were later destroyed.
Eating artificially ripened mangoes could cause health complications like diarrhoea, indigestion and nervous problems, said Dr A Ramakrishnan, designated officer of the state food safety and drug administration department (food safety wing). "We are conducting regular raids at godowns and shops. After seizing the mangoes from two godowns, the practice has come down," said Dr Ramakrishnan.
But in reality, traders resort to the pernicious practice as no stringent action is taken against offenders. So, consumers have to be cautious while picking up their favourite summer fruit. The right mango could be spotted by its colour, taste and aroma. The colour of chemical-laden mangoes would be dark yellow and usual aroma will be missing. If one eats them, one could feel inflammation in the throat. Meanwhile, the food safety wing recently called for a meeting with godown owners in Trichy district to advise them not to use carbide stones. "We are deciding to introduce alternative harmless methods to ripen the mango. We will be consulting with the horticulture department officials to check the possibilities for introducing new methods," said Dr Ramakrishnan.
Commenting on this new initiative, a senior officer in the horticulture department in Trichy said "Ethrel (a growth regulator that promotes ripening) could be used to ripen mangoes at cold storages as well as in any room. But nothing has been decided on our part to provide instructions to the traders to use this method."
Most mangoes arriving in Trichy market are supplied from farms in Srirangam, Lalgudi, Thogaimalai, Manapparai, Vaiyampatti, Thottiyam and Musiri. Though, Imam Pasand is the unique variety of Trichy, Panganapalli, Malguava, Jangiri, Alphonso, Mayavaram Paathiri and Kaalapadi are also common. A few varieties come from Madurai, Salem and Dindigul districts.
As mango season commences by May, consumers try out different varieties available in the market. Though, most traders in Trichy use banned carbide stones to ripen mangoes, many customers are unaware of the fact that they taste the wrong ones ripened through artificial methods. A recent raid at two godowns in Gandhi Market area exposed the extent of artificial ripening. On April 25, the food safety wing, acting on complaints, seized 2.6 tonnes of artificially ripened, mangoes sand several packets of carbide powders from two 'mandis' there. The seized mangoes and the carbide powder were later destroyed.
Eating artificially ripened mangoes could cause health complications like diarrhoea, indigestion and nervous problems, said Dr A Ramakrishnan, designated officer of the state food safety and drug administration department (food safety wing). "We are conducting regular raids at godowns and shops. After seizing the mangoes from two godowns, the practice has come down," said Dr Ramakrishnan.
But in reality, traders resort to the pernicious practice as no stringent action is taken against offenders. So, consumers have to be cautious while picking up their favourite summer fruit. The right mango could be spotted by its colour, taste and aroma. The colour of chemical-laden mangoes would be dark yellow and usual aroma will be missing. If one eats them, one could feel inflammation in the throat. Meanwhile, the food safety wing recently called for a meeting with godown owners in Trichy district to advise them not to use carbide stones. "We are deciding to introduce alternative harmless methods to ripen the mango. We will be consulting with the horticulture department officials to check the possibilities for introducing new methods," said Dr Ramakrishnan.
Commenting on this new initiative, a senior officer in the horticulture department in Trichy said "Ethrel (a growth regulator that promotes ripening) could be used to ripen mangoes at cold storages as well as in any room. But nothing has been decided on our part to provide instructions to the traders to use this method."
Most mangoes arriving in Trichy market are supplied from farms in Srirangam, Lalgudi, Thogaimalai, Manapparai, Vaiyampatti, Thottiyam and Musiri. Though, Imam Pasand is the unique variety of Trichy, Panganapalli, Malguava, Jangiri, Alphonso, Mayavaram Paathiri and Kaalapadi are also common. A few varieties come from Madurai, Salem and Dindigul districts.
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