Force Ripening of Plantains Poses Serious Health Risks – FDA’s Roderick Kwabena Daddey-Adjei

The Food and Drugs Authority (FDA) has warned the public about the dangers associated with the use of unapproved chemicals to force ripen plantains and other fruits, cautioning that the practice could pose serious health risks to consumers.

Deputy Chief Executive in charge of the Food Division at the FDA, Roderick Kwabena Daddey-Adjei, said some individuals within the fruit supply chain engage in what is known as force ripening by using chemicals in unauthorised ways to make plantains mature faster and become ready for the market.

Mr. Daddey-Adjei explained that substances such as calcium carbide accelerate the ripening process. He noted that while the chemical can produce gases that accelerate ripening, its use on food products is unsafe, especially when it contains harmful impurities and is not approved for food use.

According to him, the misuse of such chemicals can leave harmful residues on fruits and expose consumers to potential health problems. He stressed that fruits should be handled and ripened using safe, approved methods to protect public health.

The FDA Deputy Chief Executive urged farmers, traders, wholesalers and retailers to comply with food safety regulations and avoid the use of unapproved substances in food production and handling.

He also encouraged consumers to be cautious when purchasing fruits and report any suspected cases of unsafe food practices to the FDA for investigation.

Mr. Daddey-Adjei assured the public that the Authority will continue its surveillance, inspections, and public education campaigns to ensure that food sold on the Ghanaian market meets safety standards.

The FDA reiterated that food safety is a collective responsibility and called on all stakeholders in the food value chain to work together to protect consumers from unsafe food practices.