It’s mango season. Everything about it should taste sweet, but errant growers, wholesalers and vendors have taken the taste out of it. About four years ago the Food and Drug Administration seized 25 tonnes of mangoes at Vasco which were artificially ripened by using banned chemicals. Two years later 12 tonnes were destroyed for the same reason. This year over two tonnes of the fruit were seized and destroyed by the FDA, which is doing its best to ensure that the fruits which arrive in the market are fit for consumption.
Artificial ripening of fruits is a process allowed in some advanced countries, but banned in many Asian nations, including India and Bangladesh. Fruits contain an assortment of acids which are converted into sugar as they ripen. For this to happen, ethylene produced naturally in the fruit is released to kick-start the process. In the US and UK use of ethylene is cleared for use as an artificial ripening process. However, the chemical is costly and in India and other Asian countries where purchases are driven by cost, calcium carbide is applied to the fruit. Once it comes in contact with moisture and air it releases acetylene, which has similar ripening properties to ethylene. The problem is, fruit sellers are using industrial grade carbide which contain traces of Arsenic and Phosphorous which are harmful. Calcium carbide when ingested can cause irritation of the stomach and direct consumption of acetylene can reduce oxygen supply to the brain. Ethephon is also used to induce ripening, but concentration of Arsenic, Lead and Phosphorus make it hazardous to human health.
At 82.6 million tonnes per year, India is the second largest producer of fruit in the world. During the process of plucking, packaging and transportation fruit that is ripe get over-ripe and has to be discarded. Hence, growers pluck the fruit before it is ripe and artificially ripen it 48 hours before sale to the customer. Artificial ripening of fruits is an accepted method of preservation until sale is made at the retail outlet. The problem lies in the choice of chemicals used for this process. While use of ethylene has been cleared for ripening, calcium carbide and ethephon are harmful, but used on account of lower costs.
The FDA has being doing its bit to curb the use of harmful chemicals to induce ripening. It has developed spot tests and conducts routine raids, but rampant use of these harmful chemicals continue. A complete ban on artificial ripening is not the answer because it could result in more wastage. The government must explore creation of ethylene chambers for ripening of fruit. The present punishment of six months to three years imprisonment is not enough to deter errant vendors. A tougher law with harsher punishments alone will curb use of hazardous chemicals.
