I do. I love them alongside sticky rice and coconut milk. My missus decides she'll do me some. I asked what was in the bag with the mangoes. It was 'Calcium Carbide .
I thought the mangoes turned yellow by themselves but in fact they're yellowed here, and a few other countries, by using 'Calcium Carbide'.
It's not just mangoes that are ripened by this chemical. Bananas being another.
Calcium carbide is extremely hazardous to the human body as it contains traces of arsenic and phosphorus. It is banned in many countries of the world, but it is freely used in India, Pakistan, Bangladesh, Nepal and other countries. Thus we are at risk of short-term and long-term health effects simply by eating fruits that are induced to ripen.Calcium carbide CaC2 is used to easily generate low levels of ethylene gas which can hasten the (outside at least) ripening of fruits like bananas, mangoes etc.
Ethylene gas is only dangerous if in a >33% concentration, which we won't find in actual use, but the contaminants arsenic and phosphorus hydride are the dangers to look out for:The early symptoms of arsenic or phosphorus poisoning include vomiting, diarrhoea with or without blood, burning sensation of the chest and abdomen, thirst, weakness,difficulty in swallowing, irritation or burning in the eyes and skin, permanent eye damage, ulcers on the skin, irritation in the mouth, nose and throat. Throat sores, cough,and wheezing and shortness of breath may also occur soon after exposure to the chemical. Higher exposure may cause a build-up of fluids in the lungs. Eating artificially ripened mangoes causes stomach upset because the alkaline substance is an irritant that erodes the mucosal tissue in the stomach and disrupts intestinal function.Chronic exposure to the chemical could lead to peptic ulcer.
As CaC2 imitates acetylene gas, it may affect the neurological system by inducing prolonged hypoxia. Recent findings related to carbide poisoning have reported headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral oedema and seizure. Though eating the fruit will not bring about such an allergic reaction, the method of ripening it could cause such problems. Studies conducted by Erciyes University (Turkey) during 2005 revealed that CaC2 is hazardous as it contains traces of arsenic and phosphorus.
Calcium carbide (CaC2) and 2-chloroethylphosphonic acid (CEPA) are commonly applied in Thailand on wholesale markets and by the fruit processing industry to accelerate postharvest ripening of mangoes. Aiming at systematic investigation of the effects that the ripening accelerators exert on the development of chemical and physical fruit quality attributes, the impact of these agents and temperature on postharvest ripening of three Thai cultivars of prime commercial relevance were evaluated. Mature-green fruits of cvs. 'Nam Dokmai', 'Kaew', and 'Chok Anan' were ripened under daily monitoring for 7 days at 24±2°C and 33±2°C, representative for ambient temperature during fruit distribution in Europe and Thailand. At the applied dose (10 g kg-1 of fruit), CaC2 showed a significant effect only on firmness and peel colouration, except for peel colour of 'Nam Dokmai'. Mangoes treated with CaC2 were softer and therefore more sensitive to mechanical damage during handling and processing. Apart from minor differences in the contents of titratable acids of 'Nam Dokmai' and 'Kaew' observed at some days, no influence of the treatment with CEPA at a solution concentration of 200 mg kg-1 on fruit firmness, colour of peel and mesocarp, and chemical fruit quality was observed. When eating ripeness was defined based on the characteristic developments of total soluble solids and the sugar/acid ratio, the required ripening time was not affected by the chemical treatments, whereas exposure to the higher temperature resulted in shortening by one day. Consequently, the use of the ripening agents was not justified from an economic point of view. Depending on the physiological maturity at the time of application, they may even worsen overall fruit quality through different enhancement of external and inner quality parameters with exclusive stimulation of fruit softening and peel colour changes.