Mango season is approaching...Risk of calcium carbide

Food safety is utmost importance to all of us. While many consumers turn to seasonal fruits and vegetables for a healthy diet, it is important to note that also these may contain chemicals that is harmful to our health. As the mango season approaches, the risk of mangoes ripened with calcium carbide increases. Below you can find why it is being used, and some tips to avoid it as a consumer.

What is calcium carbide?

Carbide is a chemical compound that is sometimes used to artificially ripen fruits, including mangoes. When calcium carbide comes into contact with moisture, it produces acetylene gas, which can speed up the ripening process of fruit. However, the use of calcium carbide is illegal in many countries, including the United States, due to health concerns associated with the consumption of fruits that have been ripened with calcium carbide.

While the use of calcium carbide for ripening fruits, including mangoes, was more common in the past, it is now illegal in many countries and is generally not used in commercial fruit production. In some parts of the world, however, particularly in developing countries, calcium carbide may still be used to artificially ripen fruits due to its low cost and availability.

Consuming fruits that have been ripened with calcium carbide can potentially cause a range of health problems, such as diarrhea, vomiting, and numbness. Therefore, it is important to ensure that mangoes are naturally ripened, rather than using calcium carbide or other artificial methods.

How do I know if mangoes are treated with calcium carbide?

It can be difficult to tell whether a mango has been ripened with calcium carbide just by looking at it. However, there are some signs that you can look for that may indicate that a mango has been artificially ripened.

Firstly, artificially ripened mangoes may have a uniform color and may not have the natural variation in color that is characteristic of naturally ripened mangoes. Additionally, artificially ripened mangoes may have a slight chemical smell, which is not present in naturally ripened mangoes.

Another way to determine if a mango has been artificially ripened is to observe its texture. Mangoes that have been ripened naturally tend to have a softer, juicier texture than those that have been artificially ripened. Finally, you may also notice that artificially ripened mangoes tend to spoil faster than naturally ripened mangoes.

Calcium carbide is not permitted for use as a ripening agent in many countries including Europe (regulations for food additives and contaminants), US, India, Bangladesh and many other southern Asian countries. This is due to the potential health risks associated with the consumption of fruits that have been ripened with calcium carbide.

Instead, mangoes and other fruits sold in Europe are typically allowed to ripen naturally or may be ripened using other methods that are deemed safe and permitted under EU regulations. The EU has strict regulations in place to ensure the safety and quality of food products sold within its borders, and any use of unauthorized substances, such as calcium carbide, is not allowed.

In any case, it's always best to purchase mangoes from a trusted source and to choose mangoes that have been allowed to ripen naturally, rather than using artificial methods.

Food manufacturers who use iComplai early warning system know about risks such as calcium carbide in mangoes and take preventive measures before these types of products are sent to consumers.

Check out also this post on increasing risks for mangoes

If you are a food manufacturer and want to know more about the risks for your raw materials, contact us today.