Alarming Rise of Carbide Ripening Practices in Nigeria: Adverse Effects and Healthier Alternatives
Fruits are widely ripened with chemicals in Nigeria, but the public is not aware of the life -threatening effects to consumers.
In Nigeria, the practice of using calcium carbide to ripen fruits has become alarmingly common. While this method offers a quick and seemingly effective way to bring fruits to market, it poses significant health risks to consumers. This post aims to shed light on the dangers of carbide ripening and highlight safer, natural alternatives for fruit ripening.
The Practice of Carbide Ripening
Calcium carbide is a chemical compound that, when in contact with water, releases acetylene gas, which accelerates the ripening process of fruits. This method is widely used by traders and farmers looking to speed up the time it takes for fruits to reach the market, thus maximizing their profits.
Adverse Effects of Carbide Ripening
The health implications of consuming fruits ripened with calcium carbide are severe and far-reaching. Prof Mojisola Adeyeye, Director-General of the National Agency for Food and Drug Administration and Control (NAFDAC), has been vocal about the dangers. She has warned that these fruits can cause damage to vital organs such as the heart, kidney, and liver.
Moreover, she pointed out that fruits ripened with calcium carbide have the potential to cause:
- Cancer
- Frequent thirst
- Irritation in the mouth and nose
- Weakness
- Permanent skin damage
- Difficulty in swallowing
- Vomiting
- Skin ulcers
The use of calcium carbide is not just a health issue but also a public challenge. Prof Adeyeye emphasized that NAFDAC has deployed a multifaceted approach to tackle this menace, reflecting the seriousness of the problem.
Shocking Statistics
Recent studies and reports highlight the gravity of the situation:
- According to NAFDAC, over 75% of fruits sold in major markets in Nigeria have been treated with calcium carbide.
- A survey conducted in Lagos revealed that nearly 85% of traders admitted to using carbide to ripen bananas and mangoes.
Healthier Alternatives to Carbide Ripening
Fortunately, there are natural and safer methods to ripen fruits that do not compromise consumer health:
- Ethylene Gas: Naturally occurring in many fruits, ethylene gas can be used in controlled environments to safely ripen fruits. Unlike acetylene from calcium carbide, ethylene is a natural plant hormone.
- Climacteric Storage: Storing fruits like bananas, tomatoes, and mangoes together can promote natural ripening due to the ethylene they emit.
- Warm Water Treatment: This method involves soaking fruits in warm water for a few minutes, which can help accelerate the natural ripening process.
Consumers play a vital role in promoting healthier ripening practices. By choosing fruits that are ripened naturally, they can safeguard their health and encourage traders to adopt safer methods. Look for signs of natural ripening, such as uniform color, absence of chemical residues, and a natural aroma.
Conclusion
The use of calcium carbide for fruit ripening in Nigeria is a pressing health issue. While it offers short-term economic benefits to traders, the long-term health risks to consumers far outweigh these gains. By raising awareness and choosing naturally ripened fruits, we can collectively work towards a healthier future.
NAFDAC’s warning is a call to action for all Nigerians to prioritize their health and advocate for safer food practices. Let us spread the word and ensure that the fruits we consume contribute to our well-being rather than compromise it.
