Mango season brings along with it a chemical menace

Chennai:

It's that time of the year when artificially ripened mangoes something that comes with grave health hazards using calcium carbide flood the market. The department has seized 800kg of artificially ripened mangoes and 85kg of calcium carbide from Koyambedu wholesale market this season. Consumer activists say this is nothing compared to the scale in which artificial ripening is done, and the food safety department's raids are largely ineffective.

Ripening mangoes using calcium carbide or its fumes is prohibited under the Food Safety and Standards Act. In addition to the raids, officials are also creating awareness among wholesalers and retailers on harmful effects of artificial ripening in a bid to curb the practice. “We have distributed pamphlets, erected banners and made announcements in Koyambedu market about the ill effects of calcium carbide. We have also decided to intensify raids in the next few days in other markets to curb their sale. Action would be initiated against the violators,“ said a food safety official.

Consumer activists said the food safety department has failed to curb the sale of such mangoes. “The authorities are not serious about curbing cancer-causing calcium carbide mangoes. Raids are conducted as an eyewash,“ said T Sadagopan, a consumer activist.

Sources said those using carbide fumes are left scot-free many times as no evidence is found against them. Some traders in Koyambedu said they have been using calcium carbide for several years to ripen mangoes. “This is the easiest way to ripen the fruits. It takes 10 to 15 days for mangoes to ripe naturally , but it can be done in a week using the chemical,“ said a wholesale trader.

Calcium carbide contains arsenic and phosphorous. It damages skin, kidneys, heart and liver, and also causes ulcers and gastric problems.They say chemically-ripened mangoes look bright yellow and have a hard feel. The naturally ripened ones would have gradients in yellow and green.Food safety officials advise consumers to put mangoes in water for 30 minutes and wash them thoroughly . They also recommend peeling off the skin before eating.