Growing concerns over the use of chemicals to hasten fruit ripening have prompted some consumers in Lagos to opt for unripe fruits, allowing them to mature naturally at home before consumption.
Consumers, traders and a medical expert who spoke with the News Agency of Nigeria (NAN) on Wednesday expressed concern over the practice, warning that it could pose health risks and erode public confidence in food safety.
Fruits such as plantains, bananas and mangoes remain popular across Nigeria due to their nutritional value and affordability. However, reports that some traders use chemicals to accelerate the ripening process have continued to raise concerns among consumers.
Mrs. Funke Adebayo, a Lagos-based housewife, said she deliberately purchases unripe plantains to avoid any uncertainty about how the fruits were ripened.
“I prefer to buy unripe plantains and allow them to ripen naturally at home. That way, I feel more confident about what my family is consuming,” she said.
Another consumer, Mr. Tunde Adebayo, said increasing reports of chemical ripening had made him more cautious when buying fruits.
“We buy fruits because they are healthy, but when there are concerns about chemicals being used, it becomes worrying for consumers,” he said.
Mrs. Chioma Nwosu called on the relevant authorities to intensify public awareness campaigns on food safety and proper fruit-handling practices.
Some traders who spoke with NAN maintained that they relied on natural ripening methods and discouraged the use of chemicals.
Mrs. Jadesola Akinyemi, a plantain trader at Oyingbo Market, said she allows her produce to ripen naturally before sale.
“I do not use chemicals because I believe it is safer for consumers. Sometimes I advise customers to keep plantains in black nylon bags and place them in a dark area to encourage natural ripening,” she explained.
Another fruit seller, Mrs. Kemi Balogun, acknowledged hearing reports of chemical ripening among some traders seeking to minimize losses and speed up sales.
She advised buyers to be cautious of fruits that appear unusually ripe or mature too quickly.
Speaking on the issue, Dr. Gerald Chinasa, General Physician and Head of the Medical Team at the Heritage Advancement Forum, warned against using substances such as calcium carbide for fruit ripening, describing the practice as unsafe.
According to him, only approved food additives that have undergone rigorous safety assessments should be used in food processing.
“The use of carbide to ripen fruits does not qualify as a safe food additive. It is a malpractice that may expose consumers to harmful substances,” he said.
Chinasa stressed that fruits are best allowed to ripen naturally, noting that chemical agents could compromise both their quality and safety.
He urged the National Agency for Food and Drug Administration and Control (NAFDAC) to strengthen surveillance of food products sold in markets and conduct regular testing of fruits and other consumables.
The physician also advised consumers to wash fruits thoroughly, inspect them carefully before consumption, and report suspicious practices to relevant authorities.
According to him, stricter enforcement of food safety regulations will help curb the use of unsafe ripening agents and safeguard public health.
SOURCE: NAN
