News in Brief:
– Chemically ripened mangoes, particularly those ripened with calcium carbide, pose significant health risks to consumers in Nigeria.
– Consumers are advised to identify artificially ripened fruit through physical inspection and purchase from trusted vendors to avoid these dangers.
Mangoes hold a significant place in Nigerian culture and economy. They are a beloved fruit enjoyed by people of all ages, and a valuable source of vitamins, minerals, and antioxidants.
The mango season, usually between February and June, also provides essential economic opportunities for farmers, traders, and local businesses.
However, the widespread use of chemical ripening practices, particularly calcium carbide, poses a serious threat to public health. It negatively impacts the nutritional quality of the mangoes. These fruits may appear enticing but pose serious risks to consumers due to the use of hazardous substances but they could be damaging to the body.
Recognising the signs of chemical ripening
Essentially, distinguishing naturally ripened mangoes from those artificially ripened with chemicals requires careful observation. Experts who spoke to this publication gave pointers in this regard.
- First, chemically ripened mangoes often display an unnaturally uniform color, lacking the subtle variations and blemishes typical of naturally ripened fruit.
- Also, they may exhibit an unnaturally shiny, almost lacquered appearance. They could also emit a slightly artificial or chemical smell, unlike the natural sweet fragrance of a ripe mango.
- Then the texture can also be a telltale sign; chemically ripened mangoes often feel overly soft and mushy, with an inconsistent firmness.
- Furthermore, the taste may be bland or slightly bitter, contrasting with the sweet and juicy flavor of a naturally ripened mango.
- A simple water test can be done: if the mango floats, it was likely artificially ripened.
The dangers of calcium carbide consumption
The primary chemical used for artificial ripening is calcium carbide (CaC2). When this compound encounters moisture, it releases acetylene gas, forcing premature ripening.
However, this process comes at a steep cost to consumer health. Calcium carbide is a known carcinogen, capable of causing various health problems like digestive disturbances, neurological disorders, and an increased risk of cancer. Alarmingly, it often contains traces of arsenic and phosphorus, both highly toxic substances that compound these risks.
Dr Olajumoke Adebayo, a nutritionist based in Agbara, Ogun State, pinpoints the severe health implications of consuming such mangoes.
According to her, the chemicals used, especially calcium carbide, can severely irritate the digestive system, leading to symptoms like diarrhea, vomiting, and stomach cramps. In extreme cases, they can damage vital organs.
Adding to this, Dr Adeola Akinola, a bio-tech expert and lab scientist in the FESTAC area of Lagos State, Nigeria, explains that at a molecular level, the presence of arsenic and phosphorus within the chemical contaminates the fruit.
“Heavy metals can accumulate in the body over time, disrupting cellular functions and potentially leading to chronic illnesses. The effects are not immediate, which makes it even more insidious,” Akinola warned.
Safeguarding against chemical contamination
Overall, to protect themselves from the dangers of chemically ripened mangoes, consumers are advised to exercise caution. Purchasing from reputable vendors known for selling fresh, naturally ripened fruits is crucial.
Also, careful inspection of mangoes for natural color variations and blemishes is essential, while overly shiny or artificially smelling fruits should be avoided. Additionally, checking the firmness by gently pressing the mango can help, as it should be slightly soft but not mushy.
Finally, inquiring about the vendor’s ripening methods is also advisable, and thoroughly washing mangoes before consumption, even if believed to be naturally ripened, is a necessary precaution.
