Why can mangoes cooked with spices be harmful to health?
Why can mangoes cooked with spices be harmful to health?
With the
arrival of summer in the subcontinent of India and Pakistan, the markets are
filled with the aroma of different varieties of mangoes. Mango lovers eagerly
wait for this season to taste the king of fruits.
Currently,
there are many varieties of mangoes available in the market, Hapus, Kesar,
Langra, Tota Pari, Dussehri, etc.
However, it
should be noted that premature consumption of these mangoes can be harmful to
our health.
According to
FSSAI, the food regulatory authority in India, the use of calcium carbide for
cooking mangoes has been banned since 2011, but many traders are playing with
public health by pre-cooking mangoes.
The process
of fruit ripening is accelerated by the use of chemical substances and in this
context calcium carbide is the most widely used chemical substance.
Rule 2.3.5
of the Food Safety and Standards (Prohibition of Sale) Act, 2011 prohibits the
use of calcium carbide for cooking fruit.
It clearly states
that 'no person may sell fruit cooked with carbide.'
FSSAI has
asked the Fertilizer Protection Departments of States and Union Territories to
be alert and vigilant in this matter and take strict action against the
culprits involved in such illegal activities under the FSSAI Act, 2006. Do
Why is
mango cooked with calcium carbide?
Apart from
mangoes, calcium carbide has also been used to cook bananas, litchis, etc.
This
chemical is used to pre-ripen the fruits for sale, to make a profit, and to
ripen them early.
These
chemicals also increase the storage period of fruits.
For example,
mangoes lose their luster as they reach the market from the orchard.
Hence, the
mangoes are cut before ripening and sent to the market after applying calcium
carbide.
The BBC has
spoken to Rajkot Gujarat Municipal Corporation Health Department Head Jaish
Vakani about this in detail
He explains
that 'Mango is a fruit that starts spoiling in two to three days after
ripening.
'If it is
allowed to ripen naturally on the tree, it will spoil immediately. It is
therefore quickly extracted, and properly cooked to the required quantity when
the trader has to sell.
The Food
Safety and Standards Authority of India has issued strict guidelines for
traders of food items.
The
authority on Thursday asked the food commissioners of all states and union
territories to take strict action against the illegal use of calcium carbide in
cooking fruits.
What is calcium
carbide?
Calcium carbide reacts with moisture in the air to form
acetylene, which acts like ethylene. Ethylene is a ripener.
Calcium carbide releases acetylene gas, which contains
dangerous chemicals such as arsenic and phosphorus.
These chemicals are also called spices.
There is a possibility that fruit may come into direct
contact with these chemicals during the application of calcium carbide. As a
result, their marks may appear in the fruit.
Calcium carbide is a solid form of carbon. When it is mixed
with fruits, it gives a deep color.
It comes in solid-form packets. So when it is sprayed on
fruits, it dissolves. In some fruits, only a small amount of it is enough while
in others it is given in high amount.
The risk increases when the chemical is added to the fruit more than the appropriate amount, experts say.
How to avoid the dangers of calcium carbide
Experts say
that mango should be washed before eating and its peel should not be eaten.
Vikani says
that the fruits should be washed thoroughly. Carbide is sprinkled from the top
so the black part should not be eaten.
A better way
is to buy the fruits directly from the farmer and leave them to ripen at home.
Among all
fruits, mango is the most important fruit for the Indian economy. India is the
leading producer of mangoes.
India has
about 2,400,000 acres of mango orchards and produces 21.79 million tonnes.
There are
about 1000 varieties of mangoes in India.
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