Calcium carbide for ripening fruit

From: Donald Z Osborn (osborndo@PILOT.MSU.EDU)
Date: Sat Jan 15 2000 - 04:07:09 CST

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    Message-ID:  <200001151007.FAA41348@pilot004.cl.msu.edu>
    Date:         Sat, 15 Jan 2000 05:07:09 -0500
    From: Donald Z Osborn <mailto:osborndo@PILOT.MSU.EDU>
    Subject:      Calcium carbide for ripening fruit
    To: mailto:DEVEL-L@LISTSERV.AMERICAN.EDU
    

    <pre> For a number of years, some fruit vendors in West Africa have used calcium carbide to ripen immature fruits for sale. This permits the growers to harvest before maturity to get money sooner (sometimes the growers are the ones using the carbide, sometimes the retailers who buy the fruit - as I understand it).

    I learned of this process a decade and a half ago, but just recently read about it again in one of the papers here in Bamako ("Le Malien" 30 Dec. 99). The article says that the health effects are not yet known, although some people claim to have suffered stomach upset, diarrhea, and even allergic type reactions from fruit so treated. The recommendation (a good idea in any case these days) is to wash the fruit well and not to consume the skin (which is sometimes done with mangos).

    The fruit is wrapped up and moistened calcium carbide is placed over it; the whole package kept in a closed space. The chemical emits heat and acetylene which hasten the ripening of the fruit.

    It is usually fairly easy to identify such fruit, and some people try to avoid it. But as far as I know, such market pressures have not been a disincentive to contunued use of the practice.

    How common is this practice elsewhere? Does anyone know of more definitive info on the health aspects?

     --
            Don Osborn mailto:osborndo@pilot.msu.edu
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    </pre>



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