Use of chemicals to ripen fruits harmful, AFAN warns farmers



The Association of All Nigerian Farmers (AFAN) has condemned the act of forcibly ripening fruits and other food products using harmful chemicals such as carbide.

AFPAN Senior Vice President Daniel Okafor told reporters in Abuja that this act is harmful to human health.

Some farmers and food traders usually use carbide to facilitate the ripening of foods and fruits, such as bananas, plantain, mango and noodles.

Okafor, also the National President of the Potato Association of Nigeria (POFAN), said that development can become a factor contributing to the spread of widespread diseases throughout the country.

He said that the association will consider the issue of organizing a meeting of its members and other stakeholders in agriculture in order to draw their attention to this act.

"My own opinion on this matter is that it's not only farmers, but even marketers (traders), so whoever does it, we really condemn it.

"A lot of diseases that people suffer today are the result of using carbide to do something very quickly ripening, it's very wrong.

"There are many ways to ripen fruits in a natural way, and everyone will be happy.

"One thing with fruits and vegetables is that most people want it quickly, and those who do business also want it to quickly meet the requirements, but it's very wrong, and most of them do not even know the health consequences.

"When you see these fruits and food, they are usually very attractive, and people rush to buy them, but many people do not know about it, and they eat them.

"With what is happening now, we are going to convene a meeting on this issue and advise our farmers and sensitize them through networks and print media in local languages ​​so that they can understand the consequences.

"We will see to it that all interested parties take part in this, like traditional rulers, churches, emirs for the dissemination of information," he said.

AFAN's National Vice President appealed to the media, NAFDAC, the Niger Organization for Standardization (SON), food safety organizations and the Consumer Protection Board (CPC) to urgently study this issue.

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