Food Safety Regulator Issues This Alert On Calcium Carbide
The Food Safety and Standards Authority of India (FSSAI) has issued an alert to traders, fruit handlers, and Food Business Operators (FBOs) who operate ripening chambers, emphasizing strict adherence to the prohibition on using calcium carbide for artificial ripening of fruits, especially during the mango season.
FSSAI has also advised Food Safety Departments across States and Union Territories to stay vigilant and take stringent action against those engaging in such unlawful practices, in accordance with the provisions of the FSS Act, 2006, and the rules and regulations established under it.
Calcium carbide is a chemical compound with the formula CaC₂. It is primarily used in industrial applications to produce acetylene gas, which is utilized for welding and as a precursor in the synthesis of various chemicals. In agriculture, calcium carbide has been misused for artificial ripening of fruits due to its ability to release acetylene gas when it reacts with moisture. However, this practice is hazardous as it can leave harmful residues and pose health risks, leading to its prohibition in many countries for ripening purposes.
India”s mango season typically spans from March to July, with the peak period varying slightly depending on the region and the variety of mangoes. The season starts in the southern states like Karnataka, Tamil Nadu, and Andhra Pradesh and gradually moves northwards.
Here are some of the most popular varieties of mangoes in India:
Alphonso (Hapus): Known for its sweetness and rich flavor, Alphonso is mainly grown in Maharashtra, particularly in Ratnagiri and Sindhudurg.
Kesar: Grown in Gujarat, especially in the Gir region, Kesar is known for its bright orange color and sweet taste.
Dasheri: This variety is primarily grown in Uttar Pradesh, especially in Malihabad. Dasheri mangoes are known for their sweet and aromatic flavor.
Langra: Originating from Varanasi, Uttar Pradesh, Langra mangoes are known for their unique taste and greenish skin even when ripe.
Himsagar: Grown in West Bengal and Odisha, Himsagar mangoes are famous for their sweetness and juicy pulp, with minimal fiber.
Banganapalli (Benishan): Native to Andhra Pradesh, Banganapalli mangoes are known for their large size, thin skin, and sweet taste.
Totapuri: Recognizable by its parrot-beak shape, Totapuri mangoes are primarily grown in Karnataka, Andhra Pradesh, and Tamil Nadu. They have a tangy flavor and are often used in salads and pickles.
Neelum: This variety is grown in Tamil Nadu, Karnataka, and Andhra Pradesh. Neelum mangoes are small, aromatic, and sweet.
Pairi: Known for its fibrous texture and unique taste, Pairi mangoes are grown in Maharashtra and Gujarat.
Malda (Maldah or Lakshmanbhog): These mangoes are grown in West Bengal and Bihar and are known for their delicious taste and aroma.
Chausa: Grown in northern India, particularly in Uttar Pradesh, Bihar, and Punjab, Chausa mangoes are known for their sweet and juicy flavor.
Amrapali: A hybrid variety developed by crossing Dasheri and Neelum, Amrapali mangoes are small but very sweet and fiberless, grown widely in various parts of India.
