The FSSAI warns against using calcium carbide for ripening mangoes due to severe health risks, urging traders to adopt safer alternatives like ethylene gas. Consumers should be vigilant and follow tips to ensure the mangoes they buy are free from harmful chemicals.
Calcium carbide, often used to ripen fruits like mangoes, releases acetylene gas, which can contain harmful traces of arsenic and phosphorus. This chemical mix, known as ‘Masala,’ can cause a range of health issues, including:
Additionally, acetylene gas is hazardous to those handling the fruits, and residues of arsenic and phosphorus can remain on the fruits, posing a risk to consumers.
The Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, explicitly state: “No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.”
To ensure the safety of consumers, FSSAI permits the use of ethylene gas as a safer alternative for fruit ripening. Ethylene gas, up to concentrations of 100 ppm, is a natural hormone that regulates the ripening process by triggering the fruits to ripen naturally.
The Central Insecticides Board and Registration Committee (CIB & RC) has also approved Ethephon 39% SL for uniform ripening of mangoes and other fruits, providing a safer and regulated method of ripening.
Here are some tips to help you identify and avoid mangoes that may have been ripened with harmful chemicals:
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