A leading agriculturist has issued a strong warning to farmers, vendors, and consumers against the dangerous practice of using industrial chemicals to artificially ripen fruits, citing severe health hazards and long-term environmental damage.
According to the expert, the use of substances such as calcium carbide, ethylene-based gases in unregulated forms, or other ripening agents poses significant risks to public health, including respiratory issues, neurological effects, and potential carcinogenic impacts from prolonged exposure.
Chemical residues on fruits can cause stomach ailments, dizziness, skin irritation, and more serious conditions with regular consumption, especially among children and pregnant women.
Artificially ripened fruits often lack full nutritional value and natural flavor compared to naturally matured produce. Many of these chemicals are banned or strictly regulated in several countries due to their toxicity, yet misuse persists in local markets.
Farmers and traders are encouraged to adopt natural ripening methods, such as using controlled environments, ethylene from natural sources like ripe bananas or apples, or improved post-harvest handling techniques.
The agriculturist urged government agencies, including the National Agency for Food and Drug Administration and Control (NAFDAC) and agricultural extension services, to intensify monitoring, public education campaigns, and enforcement against harmful practices. Consumers are advised to look for naturally ripened fruits identified by uniform color, firm texture, and natural aroma and wash produce thoroughly before consumption.
“Protecting our food chain starts with rejecting shortcuts that endanger lives,” the expert emphasized. “Natural ripening ensures better health outcomes and sustains consumer trust in our agricultural products.”
Stakeholders in the agricultural value chain are called upon to prioritize food safety and sustainable practices to safeguard public health and boost Nigeria’s agricultural reputation.