With summer right around the corner, Indians are awaiting their favourite seasonal fruit - mangoes! While mango reigns as the king of fruits in India, there are no stones unturned that sellers, food business operators and food handlers leave to maximise their profit margins.?
Due to the rising cases of health concerns, the Food Safety and Standards Authority of India (FSSAI) recently issued a warning to food business operators, handlers, vendors against resorting to illegal and unethical practices to hasten the ripening process of mangoes.?
The warning comes in the wake of reports of widespread use of a dangerous chemical named Calcium Carbide in the ripening of mangoes, which poses a serious threat to public health.
Calcium carbide is a chemical compound that is commonly used in industries such as mining and metalworking. It is also used in the production of acetylene gas, which is used in welding and cutting applications. Calcium carbide is a highly reactive compound and releases acetylene gas when it comes into contact with water.
In recent years, calcium carbide has become a popular method for artificially ripening fruits such as mangoes. The chemical is added to the fruit during transportation, and the acetylene gas it releases is supposed to speed up the ripening process. However, the use of calcium carbide for ripening mangoes is highly dangerous and can have serious health consequences.
The FSSAI has warned that the use of calcium carbide for ripening mangoes is illegal under the Food Safety and Standards Act, 2006. The Act prohibits the use of any substance that is harmful to human health in the production, processing or treatment of food. Calcium carbide is a highly toxic substance that can cause a range of health problems, including skin irritation, respiratory problems and even cancer.?
The FSSAI has also warned that the use of calcium carbide for ripening mangoes can lead to the formation of dangerous chemicals such as arsenic and phosphorus. These chemicals can accumulate in the body and cause long-term health problems.
Despite repeated warnings, the use of calcium carbide for ripening mangoes continues to be a widespread practice in India. This is largely due to the fact that it is a cheap and easy method of ripening the fruit, and it allows farmers and traders to sell their produce at a higher price. However, the use of calcium carbide is a short-sighted and dangerous practice that puts public health at risk.
There are several alternatives to the use of calcium carbide for ripening mangoes that are both safe and effective. One such method is the use of ethylene gas, which is a natural plant hormone that is produced by fruits as they ripen. Ethylene gas can be used to speed up the ripening process of mangoes, without posing any risk to human health.
Another alternative is the use of ripening chambers, which are specially designed rooms that simulate the natural ripening process of fruit. These chambers use a combination of temperature, humidity and ethylene gas to ripen the fruit naturally, without the use of harmful chemicals. Depending on the crop, type and maturity, FSSAI has recognised ethylene as a safe ripening agent at concentrations up to 100 ppm (100?l/L) from sources like ethephon, ethereal, etc.?
The use of these alternatives not only ensures that mangoes are ripened safely and naturally, but also helps preserve the quality and taste of the fruit. This is important for both farmers and consumers, as it ensures that mangoes remain a high-quality and healthy fruit for consumers while still earning profits for the farmers.
In addition to the use of safe and natural methods for ripening mangoes, there is also a need for stricter enforcement of food safety regulations in India. The use of calcium carbide for ripening mangoes is just one example of the many food safety issues that are prevalent in the country. To ensure that the food we eat is safe and healthy, it is important that food safety regulations are enforced rigorously, and that those who violate these regulations are held accountable.
The FSSAI has taken an important step in warning food businesses against the use of calcium carbide for ripening mangoes. However, more needs to be done to ensure that this dangerous practice is eliminated entirely. This will require a combination of stricter enforcement of food safety regulations, greater public awareness of the dangers of calcium carbide, and the promotion of safe methods for ripening, storing and handling fruits.?
Citizens must also proactively report cases of malpractices to the food authority to put an end to the health issues such practices cause. To help the situation further, food business operators, food handlers and vendors must be sensitised to the ill effects their malpractices have on public health. This would assist them in conducting profitable businesses with a morally correct approach of keeping public health and safety in mind.
About the author: Ashwin Bhadri is the Founder and CEO of Equinox Labs. All views/opinions expressed in the article are of the author.?