The mango season is on—a time eagerly awaited by people of all ages in Pakistan. Mangoes are not just a fruit; they are a seasonal delight that dominates the market and dining tables alike. Unlike many other fruits that are consumed occasionally, mangoes are eaten in large quantities on a daily basis throughout their short season. Because of their popularity and high demand, there is immense pressure on sellers to supply ripe, ready‑to‑eat mangoes quickly. Unfortunately, this demand is generally—and very frequently—met through the use of harmful chemical methods, the most common being calcium carbide.

Most mango lovers are unaware that a large proportion of mangoes sold in the market are not naturally ripened. Instead, they are forced to ripen using calcium carbide, a chemical that releases acetylene gas when it comes into contact with moisture. This gas mimics the effect of ethylene, a natural fruit‑ripening agent, and causes the fruit to soften and turn yellow rapidly. Because of this ability, calcium carbide is frequently used by traders and farmers to ripen fruits such as mangoes, bananas, papayas, and apples before they reach the........

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