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বিষ মুক্ত আম। Buy poison-free mangoes for the family.

বিষ মুক্ত আম। Buy poison-free mangoes for the family. Peoples’ most favorite seasonal fruit mango turned to be poisonous itself following use of formalin and other chemicals, reveals a number of investigations carried out by banglanews teams. The contamination causing serious health hazards starts in growing level of mango and continued until it reaches the retail markets, found the investigation. Just take the smell factor as proof of the venomous procedures. A banglanews team comprising Mahmud Menon and Mofizul Sadik reported on absence of mango-smell in mangoes at to Badamtalee wholesale market in the capital. “Where will you get the smell! The smell is dead... Allah has taken away the smell,” said Jahangir, who has been working in the wholesale market for last 20 years. He took a `himsagor’ to his nose and said: (I’m) getting smell of something else, not of mango. Asked why a different smell, Jahangir elaborated that different types of chemicals are mixed with mangoes to keep the fruit fresh days after days. “Chemicals are also used to bring color of mangoes,” he said. Nowadays one will find different types of colors of same species of mango in the market. Just one ‘laxanvog’ has yellow, red, reddish-yellow, reddish-green and many other colors. It is an open secret that ethophen is used to ripen the mango. The traders, who have other tricks for business, however claim that they do not want that ethophen is used so that buyers are attracted to original smell of mangoes. “There are some growers and suppliers who use chemicals to make the mangoes ripen early... That’s the reason that people do not get original smell and fresh taste,” said Al Amin, treasurer of Badamtalee Fruits Businessmen Association. Sobhan, another businessman at Badamtalee, said everyone here knows that carbide, ethophen, formalin and other chemicals are used, but none wants to talk about it. Both Sobhan and Are You Eating Mangoes That Contain Toxic Chemicals? Easy Tips To Help You Find Out Have you been consuming extra juicy and sweet mangoes lately? Beware, they might be chemically ripened. Highlights It is time to gorge on some succulent and sweet mangoes Mangoes come packed with a host of nutrients Artificial ripening of mangoes is on a rise across India It is summer-time; which clearly means, it is time to gorge on some succulent and sweet mangoes. These bright yellow delights are not just delicious, but have many health benefits to offer. Mangoes come packed with a host of nutrients like fibre, vitamin C, vitamin A and numerous antioxidants that promote health. While this fruit is hailed as the king of fruits, there is a chance it may come loaded with toxic chemicals that may do more harm than good. Many fruits are said to be artificially ripened and sold off as natural and fresh. Have you been consuming extra juicy and sweet mangoes lately? Beware, they might be chemically ripened. According to Ashwin Bhadri, CEO of Equinox Labs, "Artificial ripening of mangoes is on a rise across India, citing the scarcity of the product in the market and its demand by consumers. So how are mangoes ripened with the use of chemicals? According to Ashwin Bhadri, Calcium carbide is the leading chemical that is used in this process. "Pouches of calcium carbide are placed with mangoes. When this chemical comes in contact with moisture, acetylene gas is produced, the effects of which are similar to ethylene, the one that is naturally used for fruit ripening process. Not just mangoes, several other fruits are artificially ripened and the problem is global. As per Ashwin Bhadri, use of calcium carbide for artificial ripening is prohibited by FSSAI, considering the health problems they pose. From disorders like dizziness, sleepiness, mental confusion and memory distortion, calcium carbide is known to affect the neurological system. The traces of arsenic and phosphorous hydride cause additional damage to the hormonal functioning. The fruit quality falls substantially with the use of calcium carbide; the fruit is overly soft, lacks the natural sweetness that otherwise it might have and rot quicker than the natural pace. Since the quantity of calcium carbide depends on how raw the product is, the level of toxicity increases considerably. Here's a simple method to check if the mangoes have been artificially ripened or not. "Put the mangoes in a bucket of water. If the mangoes sink, they are naturally ripened. If they float, they are harvested artificially. Also, an artificially ripened mango will have very little or no juice dripping out. One might even experience burning sensation while having artificially harvested mango." suggests Ashwin Bhadri. The other methods to identify ripening use chemical techniques, and for those, it is best to get the fruits tested by an NABL Certified Laboratory. They can analyse and put forth the presence and the levels of contamination, with not one but all of chemicals used in the ripening process.