Dr Zainab Dambazau, DVM (Unimaid), MPH (Walden), MSc Inf. Dis. (LSHTM), FCVSN(Public Health), NFELTP

Email:theonehealthmessenger@gmail.com


We’ve talked about fish that “doesn’t spoil” now let’s talk about fruits that ripen too perfectly, too quickly.


Ever bought bananas or mangoes that were beautifully ripe on the outside, but oddly tasteless or too soft on the inside? Chances are they were ripened with calcium carbide.


What is calcium carbide?

It’s a chemical used in industries for welding and producing acetylene gas. When used on fruits, it mimics natural ripening — but dangerously. It may contain traces of arsenic and phosphorus, both toxic to humans.


What to watch out for:

• Fruits with uniform ripening but no aroma

• Ripe-looking fruits that are hard inside or ripen too fast

• Fruits with burn marks or white powdery residues

• Mangoes or bananas that are ripe but taste unripe


Does peeling help?

To some extent. But when the chemical penetrates the skin or is applied close to harvest, it can affect the pulp. Washing helps, but can’t guarantee complete safety.


Let nature do the ripening. Your health is worth the wait.

Buy from trusted sources. Ripen fruits at home using paper bags. Be patient. Be safe.