7.5 tonnes fake mangoes seized in Tamil Nadu, know how to identify poisonous ones

New Delhi: As the mango season sweeps across the country, bringing with it the luscious delight of this beloved fruit, a shadow looms over our plates. Recent events from Tamil Nadu have unearthed a chilling reality: the infiltration of our markets with fake mangoes laced with toxic chemicals. In a raid, the Food Safety Department of Tamil Nadu seized a staggering 7.5 tonnes of artificially ripened mangoes from a warehouse. 

These mangoes, treated with calcium carbide, pose a grave threat to public health. Calcium carbide, a banned chemical in India, accelerates the ripening process but leaves behind dangerous residues that can cause severe illnesses.

What is Calcium Carbide?

According to the Food Safety and Standards Authority of India (FSSAI), calcium carbide—commonly known as 'limestone'— is employed illegally to hasten fruit ripening. This compound not only compromises the fruit's taste and nutritional value but also introduces health risks such as stomach ulcers, insomnia, and even neurological disorders upon consumption.

Ban and its implications

The use of calcium carbide in fruit ripening is strictly prohibited under Indian law due to its harmful effects on human health. Despite this ban, unscrupulous vendors continue to resort to this hazardous practice, endangering unsuspecting consumers who crave the seasonal delight of ripe mangoes.

What are health hazards of Calcium Carbide?

When exposed to calcium carbide it produces acetylene gas which can result in respiratory distress, chest pain, nausea, and dizziness, making it clear why FSSAI emphasizes the dangers associated with consuming artificially ripened fruits.

How to identify mangoes ripened using Calcium Carbide?

Recognizing fake mangoes adulterated with calcium carbide can be crucial for safeguarding health. FSSAI provides simple methods to identify these hazardous fruits in under a minute. By inspecting mangoes for unnatural uniform ripeness, unusually bright colors, and a lack of typical mango aroma, consumers can protect themselves from potential harm. By following these steps one can identify ripe mangoes using Calcium Carbide: 

• Mangoes ripened with calcium carbide have uneven coloration, with patches of green, yellow, and red.
• They exhibit an unnatural shine not found in naturally ripened mangoes.
• These mangoes often show more wrinkles, particularly near the stalk.
• They emit a strong, unpleasant odor due to the presence of acetylene gas.
• Despite their appearance, mangoes ripened with calcium carbide may taste raw or underripe.
• They tend to lack sweetness and may be relatively tasteless.
• The outer skin of these mangoes can feel hard, even if the flesh inside is soft.
• They may remain unusually soft even after ripening.
• Mangoes treated with calcium carbide are frequently sold at lower prices.
• They may appear in the market before or after the regular mango season.