I love mangoes but news reports such as this one make me want to give up this king of fruits. Traders looking to make a quick buck are using calcium carbide to ripen mangoes
It appears that the practice of using calcium carbide has been going on for quite a while and is quite widespread in the country. There are plenty of health hazards which the consumer rarely knows.
Calcium carbide reduces the ripening period from 7 days to 3-4 days. What’s worrying is that the artificially ripened fruit often looks better than the one that has gone through the natural process.
This is yet another instance of a chemical being misused. Government efforts to cub the use of calcium carbide have failed. Is the green brigade on its way or should I turn to organic mangoes?