The season of juicy and heavenly mangoes is here. The fruit is not just great in taste, but also full of health benefits, being high in fibre, antioxidants, Vitamin C and many other micronutrients. But did you know that eating mangoes, ripened with chemical compound calcium carbide, can lead to serious health consequences.
(Also read: FSSAI warns against usage of calcium carbide for ripening mangoes, says it can pose serious health hazards) FSSAI, top food regulator in India, recently urged traders and food business operators not to use the banned product ‘calcium carbide’ for ripening of fruits. FSSAI, top food regulator in India, recently urged traders and food business operators not to use the banned product ‘calcium carbide’ for ripening of fruits. The body advised Food Safety Departments of states/UTs to remain vigilant and take serious action against those indulging in such unlawful practices .
Unlock exclusive access to the latest news on India's general elections, only on the HT App. Download Now! Download Now! “Calcium carbide, commonly used for ripening fruits like mangoes, releases acetylene gas, which contains harmful traces of arsenic and phosphorus.These substances, also known as ‘Masala’, can cause serious health issues such as dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting and skin ulcers, etc,” FSSAI said.
“There are chances that calcium carbide may come in direct contact with fruits during application a.