IT is apparent that, based on my informal research over the last four (4) years, artificial fruit ripening is being practised by many of our fruit vendors and/or farmers. Bananas, mangoes, papayas and pineapples are the common targets, but other fruits and vegetables may be involved as well. One of the tell-tale signs of artificially ripened fruits is usually an unblemished outward appearance, but when peeled green, raw tissue is found inside. Also, in the case of bananas, the skin does not separate easily from the pulp as would happen with a naturally ripened fruit.

There are many ripening agents such as calcium carbide, acetylene, ethylene, propylene, ethrel, glycol, ethanol and others. I do not know which of these is used locally, but research worldwide has shown that calcium carbide is commonly used in the process, due to its low cost, availability and minimal technical-knowledge requirement. However, calcium carbide is known to be highly carcinogenic and also causes food poisoning, gastric irritation and other health problems. For this reason, many countries have either restricted or banned the use of this agent.

Perhaps the local authorities have the necessary oversight measures in place to monitor and regulate this relatively new practice, so that it does not pose a public-health hazard, now or in the future. If so, I am of the opinion that this information should be made widely available as a public service, and if not, then something must be done to provide the public with the assurance that this practice is safe.

DERICK A. LOWE