Even though fruit ripening is banned using Carbide, still Mangoes are ripened using Calcium Carbide without any conscience:
Calcium Carbide is a grayish-black, lump-shaped solid or crystal (sugar or sand-like), which has a slight garlic-like odor. It is used to make Acetylene and other chemicals, and in metallurgy.
HAZARD SUMMARY
Calcium Carbide can affect you when breathed in.
Contact can severely irritate and burn the eyes and skin causing permanent eye damage and ulcers on the skin.
Exposure can severely irritate the mouth, nose and throat causing sores, cough and wheezing.
Breathing Calcium Carbide can irritate the lungs causing coughing and/or shortness of breath.
Higher exposures may cause a build-up of fluid in the lungs (pulmonary edema), a medical emergency, with severe shortness of breath.
Calcium Carbide is a FLAMMABLE and REACTIVEchemical and a DANGEROUS FIRE and EXPLOSIONHAZARD.
Calcium Carbide is on the Hazardous Substance List because it is cited by DOT, NFPA and EPA.
This chemical is on the Special Health Hazard Substance List because it is FLAMMABLE and REACTIVE.
It also has impurities which include Arsenic.
Cooking Vadai using Transformer oil(PCBs):
PCBs are a class of industrial chemical that contain 209 individual compounds or congeners.
Chronic inhalation exposure of workers to PCBs has been reported to result in respiratory tract symptoms, such as cough and tightness of the chest, gastrointestinal effects including anorexia, weight loss, nausea, vomiting, and abdominal pain, mild liver effects, and effects on the skin and eyes, such as chloracne, skin rashes, and eye irritation.
An epidemiological study of women occupationally exposed to high levels of PCBs suggested a relationship between PCB exposure and reduced birth weight and shortened gestational age of their babies; however, limitations of the study limit the strength of the conclusion.
They are also classified under potential Carcinogen:
Some days back I read an article that some hotels were using Transformer oil (PCBs) to fry "Vadai"
for crispiness!!!.???
2 comments:
Hi Makesh,
I agree that the age-old practice of ripening using calcium carbide has continued till date but we are witnessing a gradual shift as consumers now do not wish to risk their life by eating this poison.
We are involved with growers and processors for ripening produce in natural way which is administered artifically and the results have been very encouraging.I see that more people will benefit from our initiatives but there still be an odd donkey who will not mend his ways and uses these chemicals to ripen such fresh produce.
Hi Dinesh:
Thank you for your comment. Good that you are involved with growers and processors for ripening produce in natural way which is administered artificially. Most people should do that and eradicate these types of chemical usages just for making quick money. All these people should learn that it is bad (health effects) to use such chemicals that will harm the mango-eaters (mostly children). Keep up your good work. Good Wishes
Makesh
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