A researcher is pushing for an alternative ripening method for mangoes.
Angelyn Lacap, Research Associate of the University of the Philippines (UP) Mindanao, said that the traditional usage of calcium carbide (also known as “carburo”) in the country is posing hazardous threats for farmers and the consumers.
Calcium carbide releases acetylene gas in the presence of moisture and activates fruit ripening similar to ethylene, a plant gas hormone responsible for fruit ripening.
Lacap said that the chemical compound contains arsenic and phosphorus and arsenic that are potentially carcinogenic.
For the farmers, she said that it is “extremely flammable, and can cause skin and eye irritation.”
“Residues converted to gas could be attached to the food, which is dangerous to the consumers,” Lacap said.
In her research study entitled “A Novel Alternative to Harmful Ripening Agents”, an estimated 200 to 250 grams of calcium carbide usage per 25 kilograms of mangoes placed in a basket is consumed.
“Farmers, traders and even middlemen have access for cheap price calcium carbide,” Lacap added, “They don’t have effective measures on handling it.”
Other countries had already banned the said chemical compound.
However, it is still being used in the country due to the lack of its alternative.
Currently, she is working on a project in the University of Queensland in Australia, wherein they are looking for safer alternative source of ethylene gas.
Lacap said that it is under pilot testing, and further details will be given once it is accomplished.
She also said that a certain fruit exporter in Davao City had expressed interest in the project.
