PUNE: The Food and Drug Administration
(FDA) officials' appeal to the citizens for information on artificial
ripening of mangoes with calcium carbide has led to a steady stream of
calls.
"We receive around 20 to 25 calls every day from vigilant citizens to report artificial mango ripening activity in their neighbourhood. Our food safety officials visit the place for inspection. In one such case, a trader was found artificially ripening of mangoes using calcium carbide in a temple," said Shashikant Kekare, joint commissioner (food), FDA, Pune.
In the last few days, FDA officials have seized a huge stock of mangoes artificially ripened with calcium carbide which is hazardous to health. After the seizure, the FDA officials made an appeal to the public to inform them about any suspicious activity related to mangoes following which officials started receiving phone calls from citizens.
Unscrupulous traders continue to use calcium carbide to ripen fruits like mangoes and apples, even though the carcinogenic chemical was banned under the Food Safety and Standards Act (FSSA), 2006 and Regulations (FSSR), 2011, Kekare said.
The excessive use of calcium carbide to ripen fruit can lead to cancer in the long run.
"Mangoes normally ripen at the end of April. But mangoes which are available in the market before Gudi Padwa are ripened by using acetylene gas produced from calcium carbide, said a mango trader.
Mangoes cannot be ripened in 12 hours. It is the skin of the fruit that turns yellow, when acetylene gas is used as a catalyst to ripen it.
Industrial-grade calcium carbide contains traces of arsenic and phosphorous, which are harmful to the body. It damages the skin, kidneys, heart, liver and causes ulcer and gastric problems.
Dilip Sangat, assistant commissioner (food), FDA said, "Raw mangoes are packed in cartons and one sachet of calcium carbide is kept between each layer. Some traders put packets of calcium carbide to give maximum amount of artificial heat to quickly ripen the fruits. Carbide is used for welding purpose and even a small quantity consumed may lead to serious health issues."
Check for carbide
*If a lit match stick is held slightly closer to the surface of a carbide ripened mango, it will give out sparks or catch fire, due to the acetylene gas released in good amount. Calcium carbide produces acetylene gas when it comes into contact with moisture. This gas is inflammable.
* Fruits that have a uniform colour, for example, a bunch of bananas with uniform colour, are more likely to have been artificially ripened. Wash the fruits thoroughly before consuming. Keep them under running water for a few minutes and cut them into pieces instead of eating them directly. Do not buy fruits when these arrive in the market before the due period. There are high chances that they are artificially ripened.
* The use of calcium carbide turns the outer skin of the fruit yellow and even saffron. But, the inner portion of the fruit remains unripe. The fruit looks ideal for consumption but the sweetness is missing. Carbide kills the sugar content and every other nutrient in the fruit.
"We receive around 20 to 25 calls every day from vigilant citizens to report artificial mango ripening activity in their neighbourhood. Our food safety officials visit the place for inspection. In one such case, a trader was found artificially ripening of mangoes using calcium carbide in a temple," said Shashikant Kekare, joint commissioner (food), FDA, Pune.
In the last few days, FDA officials have seized a huge stock of mangoes artificially ripened with calcium carbide which is hazardous to health. After the seizure, the FDA officials made an appeal to the public to inform them about any suspicious activity related to mangoes following which officials started receiving phone calls from citizens.
Unscrupulous traders continue to use calcium carbide to ripen fruits like mangoes and apples, even though the carcinogenic chemical was banned under the Food Safety and Standards Act (FSSA), 2006 and Regulations (FSSR), 2011, Kekare said.
The excessive use of calcium carbide to ripen fruit can lead to cancer in the long run.
"Mangoes normally ripen at the end of April. But mangoes which are available in the market before Gudi Padwa are ripened by using acetylene gas produced from calcium carbide, said a mango trader.
Mangoes cannot be ripened in 12 hours. It is the skin of the fruit that turns yellow, when acetylene gas is used as a catalyst to ripen it.
Industrial-grade calcium carbide contains traces of arsenic and phosphorous, which are harmful to the body. It damages the skin, kidneys, heart, liver and causes ulcer and gastric problems.
Dilip Sangat, assistant commissioner (food), FDA said, "Raw mangoes are packed in cartons and one sachet of calcium carbide is kept between each layer. Some traders put packets of calcium carbide to give maximum amount of artificial heat to quickly ripen the fruits. Carbide is used for welding purpose and even a small quantity consumed may lead to serious health issues."
Check for carbide
*If a lit match stick is held slightly closer to the surface of a carbide ripened mango, it will give out sparks or catch fire, due to the acetylene gas released in good amount. Calcium carbide produces acetylene gas when it comes into contact with moisture. This gas is inflammable.
* Fruits that have a uniform colour, for example, a bunch of bananas with uniform colour, are more likely to have been artificially ripened. Wash the fruits thoroughly before consuming. Keep them under running water for a few minutes and cut them into pieces instead of eating them directly. Do not buy fruits when these arrive in the market before the due period. There are high chances that they are artificially ripened.
* The use of calcium carbide turns the outer skin of the fruit yellow and even saffron. But, the inner portion of the fruit remains unripe. The fruit looks ideal for consumption but the sweetness is missing. Carbide kills the sugar content and every other nutrient in the fruit.
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