Artificial Ripening of Mango (Manguiféra indica. L) with Calcium Carbide (CaC2) and Ethephon: Problem of Fruit Safety in the Markets of Abidjan, Côte D’ivoire

Abstract

Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated with the use of its chemicals. Aims: The aim of this study was therefore to list the products and techniques used for the artificial ripening of mangoes in Côte d'Ivoire. A cross-sectional survey was carried out in 5 communes of Abidjan on the ripening and marketing of mangoes for local markets in Côte d'Ivoire. Study Design:  Descriptive and analytical cross-sectional study with a single questionnaire passage. Place and Duration of Study: This study was conducted at the Department of Food Science and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d'Ivoire. Methodology: This study was carried out to evaluate the different mango trade in Abidjan. The investigation period extended over two months, from April 1 to May 31, 2022, and involved 225 traders, or 45 per municipality. The markets were selected based on the main mango unloading points, with the aim of having two wholesale markets for each municipality. The selection of traders was based on the size of their activity. Results: The study showed that a large number of mango traders used ripening products. The products used in all markets were calcium carbide "caba" and ethephon "cabadji", of which caba was used by the majority (80%) of traders. For caba, 95% of traders used the incubation technique, while for cabadji, 100% of traders used the sprinkling technique. These practices are carried out with less protection and disinfection. Most of these applicators felt some kind of effect (headache, prolonged cold, dizziness, etc.) after using these products. Consumption of mangoes sold on the national market depends essentially on knowledge of these ripening practices. Conclusion: The aim of this study was to list the products and techniques used for the ripening in Côte d'Ivoire. The study revealed a variety of products used for mango ripening, the main being calcium carbide (caba) and almephon (cabadji). Caba is used for incubation and Cabadji for spraying.