Mangoes Before Season? The Bitter Truth About Fake Mangoes and the Toxic Chemicals Used to Ripen Them

Introduction

Come summer, India’s love affair with mangoes takes over fruit markets and dinner tables alike. But if you’ve spotted mangoes on sale as early as March, there’s a high chance they’re not naturally ripened. These early-arriving mangoes are often fake in more ways than one — plucked prematurely and artificially ripened using harmful chemicals.

This article uncovers the behind-the-scenes reality of how fake mangoes flood Indian markets before the actual harvest, the chemicals used in the process, and how these pose serious health risks to consumers.

Why Are Mangoes Available Before Season in India?

India's natural mango season begins between late April and July, depending on the variety — Alphonso, Kesar, Dasheri, Langda, or Banganapalli. But by early March, mangoes start appearing in local mandis, supermarkets, and online grocers. What gives?

It's All About Early Profits

To cash in on consumer excitement, traders often harvest mangoes long before they're ready, when the fruits are still raw and green. These are then subjected to chemical ripening agents, making them appear ripe on the outside — but they're anything but ripe on the inside.

As per the Food Safety and Standards Authority of India (FSSAI), the use of certain chemicals for ripening fruits like mangoes is strictly prohibited, yet the practice continues in several markets.

The Culprit: Calcium Carbide (CaC₂)

The most commonly misused chemical for artificial mango ripening in India is calcium carbide, a compound that's banned under the Food Safety and Standards Regulations, 2011.

How It Works

Calcium carbide, when exposed to moisture, releases acetylene gas, which mimics the action of ethylene, a natural fruit-ripening hormone. While ethylene is safe, acetylene is dangerous to both food and humans.

The World Health Organization (WHO) has warned about the presence of arsenic and phosphorus hydride impurities in calcium carbide, making it highly toxic.

Health Risks of Consuming Chemically Ripened Mangoes

Eating mangoes ripened with calcium carbide doesn’t just affect taste — it can seriously harm your health.

Short-Term Side Effects

• Throat irritation and coughing

• Nausea, vomiting, and dizziness

• Skin rashes or burning sensation in the eyes

• Abdominal pain

Long-Term Health Issues

• Neurological disorders from prolonged exposure

• Damage to kidney and liver function

• Increased risk of cancer due to arsenic compounds

• Hormonal imbalances and reproductive health issues

A study published on NCBI India shows a strong correlation between chemical-laden fruits and long-term toxic exposure symptoms, especially in children and pregnant women.

Signs of Artificially Ripened Mangoes

Before buying mangoes this season, keep an eye out for these red flags:

• Too uniform a yellow colour, especially when the fruit feels hard

• Lack of natural fruity aroma

• Powdery or white residue on the surface

• Mangoes that are ripe outside but hard or sour inside

• Chemical-like odour instead of the sweet mango smell

According to this report from Down To Earth, calcium carbide-ripened mangoes often look better than they taste.

Safer Alternatives to Ripen Mangoes

Instead of relying on banned chemicals, safer alternatives exist:

1. Ethylene Gas Chambers

FSSAI permits the use of ethylene gas in controlled chambers for ripening, which is non-toxic and doesn’t compromise the fruit’s quality.

2. Natural Ripening at Home

Let mangoes ripen naturally at home by placing them:

• In a paper bag or cardboard box

• With ripe bananas or apples (they release ethylene naturally)

• At room temperature, away from direct sunlight

This may take a few extra days, but you get the authentic aroma, taste, and nutrition of real mangoes.

What the Law Says in India

Under Section 26 of the Food Safety and Standards Act, 2006, food business operators (FBOs) are legally liable if they use calcium carbide or other unapproved chemicals for ripening fruits.

You can read the official FSSAI advisory on fruit ripening for full guidelines.

What You Can Do

• Report violators using the FSSAI Food Safety Connect App

• Ask your local fruit vendor how mangoes have been ripened

• Prefer mangoes from certified organic outlets or known farms

For updates and real-time alerts about food safety in India, follow FSSAI on Twitter or check their official news section.

Final Thoughts

The mango season is cherished across India — from aamras in Gujarat to mango pickle in Tamil Nadu. But behind the golden gleam of early-season mangoes may lie a serious health risk. Artificial ripening using calcium carbide isn’t just a shortcut — it’s a silent threat to public health.

This summer, don’t let artificial sweetness fool you. Choose safer, naturally ripened mangoes, support ethical farmers, and spread awareness about chemical-free eating. Because when it comes to mangoes, the real ones are worth the wait.