Ghana is known for its rich agricultural heritage and abundance of tropical fruits. However, in recent years, there has been a concerning trend among some farmers and sellers who use chemicals to hasten fruit ripening. This practice poses significant risks to public health and the environment.
Chemicals such as calcium carbide are commonly used to accelerate the ripening process.
However, these substances can have severe health consequences. Calcium carbide contains traces of arsenic and phosphorus, which are toxic to humans. Consumption of artificially ripened fruits can cause nausea, vomiting, diarrhea, and, in extreme cases, may even lead to long-term health issues like cancer.
“The attention of the Food and Drugs Authority (FDA) has been drawn to a social media video on the use of calcium carbide as a chemical for enhancing the ripening of mangoes. The video also seeks to indicate how to distinguish chemically ripened mangoes from naturally ripened ones. The FDA wishes to inform the public that calcium carbide is toxic and that using it to quicken the ripening of fruits is hazardous to consumers and therefore criminal.”
Delese Mimi Darko, Chief Executive Officer Food and Drugs Authority
Chemical-induced fruit ripening not only poses a threat to human health but also has adverse effects on the environment. The improper disposal of chemical residues contaminates soil and water sources, leading to long-term environmental degradation. Additionally, the excessive use of chemicals disrupts the ecosystem and harms beneficial insects, birds, and other wildlife that rely on fruits for sustenance.
The reactions of consumers to the consumption of chemically ripened fruits vary widely. Some consumers are unaware of the chemical ripening process and are not concerned about its impact on their health. Others are concerned about the potential health risks associated with consuming fruits that have been artificially ripened.
“I’ve always been a bit skeptical about the safety of chemically ripened fruits,” Ansaba Arhin, a health-conscious consumer noted. “I’ve heard about the potential health risks, but I’m not sure how to avoid them. It’s a bit frustrating not knowing what’s in the fruits I buy.”
The Food and Drugs Authority (FDA) embarked on a survey to sample and test mangoes from the major markets and sales points across the country. Results obtained from the samples tested so far indicate that none of the samples contain calcium carbide. The survey and testing are ongoing alongside public education by the FDA on the hazards of using chemicals to enhance the ripening of fruits.
Creating Awareness and Promoting Safe Practices.
Ripe Mangoes
Public awareness campaigns should be conducted to educate consumers about the risks associated with chemically ripened fruits. Informative posters, brochures, and social media campaigns can help spread awareness about the importance of selecting naturally ripened fruits.
“The FDA wishes to seize the occasion to strongly caution traders and the public against the use of calcium carbide for ripening fruits or food processing because it is carcinogenic and hazardous both to the consumer and the handler.”
Also, Government agencies must enforce strict regulations to control the use of chemicals in fruit ripening. Regular inspections, penalties for violators, and the promotion of natural ripening processes should be implemented to safeguard public health and the environment.
The FDA called on the public to report to the Authority any incidents of chemicals being used to ripen fruits for appropriate action.
Additionally, Farmers should be provided with proper training and education on sustainable farming practices. Governments and agricultural organizations can offer workshops and financial incentives to farmers who adopt natural fruit-ripening methods. This support will encourage farmers to transition away from harmful chemicals and promote eco-friendly practices.
Ethylene, a natural plant hormone, is commonly used to ripen fruits. When fruits are exposed to ethylene gas, it triggers the natural ripening process. This method is widely used and accepted as a safe and effective way to ripen fruits without compromising their quality or the health of consumers.
Moreover, controlling temperature and humidity levels can also help accelerate fruit ripening. By storing fruits in a warm and humid environment, the natural ripening process is facilitated. This method maintains the nutritional value and taste of the fruit while eliminating any potential health risks associated with chemicals.
Paa Yaw, a consumer who is not particularly concerned about the ripening process, said, “I don’t really think about it. I just buy whatever looks good and tastes good. I guess I’m more concerned about the taste and freshness than the ripening process.”
The practice of using chemicals to hasten fruit ripening in Ghana poses significant risks to public health and the environment. It is crucial for consumers, farmers, and policymakers to understand the hazards associated with chemically ripened fruits and to adopt natural ripening methods instead. By raising awareness, enforcing regulations, and supporting sustainable agricultural practices, we can protect our health, preserve the environment, and enjoy the natural flavors and benefits of Ghana’s abundant tropical fruits.
