As more Nigerians adopt healthier lifestyles, fruit consumption is on the rise across the country. From weight-loss plans to detoxification routines, fruits are widely seen as natural sources of vitamins, fibre and antioxidants. Markets, roadside stalls and supermarkets are recording higher demand as many people turn to fruits as a better option than processed foods.
However, concerns are growing over how these fruits get to consumers. In Nigeria’s bustling open-air markets, the vibrant yellows of mangoes and the deep greens of watermelons symbolise health and vitality. Beneath this colourful display, however lies a growing public health concern: the artificial ripening of fruits using hazardous chemicals.
As economic pressures intensify, the delicate interrelationship of nutrients that sustains human life is increasingly being compromised in a rush for profit.
For seasoned farmers like Abdurahman Usman, agriculture is guided by patience and respect for nature’s timing.
A veteran watermelon farmer, Usman emphasizes that some fruits, like watermelon, naturally ripen without intervention.
“Watermelon is a fruit I love because it doesn’t usually require that kind of artificial ripening; it ripens very well on its own,” he explained.
Despite this, Usman acknowledged a troubling trend. Faced with economic hardship and rising market demand, some farmers harvest fruits such as mangoes prematurely. These “half-done” fruits are then exposed to heat in enclosed spaces or treated with chemicals like calcium carbide to accelerate ripening.
“It is the greed for fast money that causes someone to refuse to wait. We should have sympathy for one another, not just looking after money,” Usman said.
A vendor, Ahmad Murtala, who deals in a variety of fruits, ranging from mangoes and bananas to watermelons and more, described the steady growth of the trade with optimism. What was once considered a modest venture has now become a reliable source of income, fuelled by increasing awareness of healthy living and the country’s rising temperatures.
“The fruit market is growing because people patronise us a lot,” the seller explains, gesturing towards neatly arranged piles of fresh produce. The colourful display attracts passersby, many of whom stop to make quick purchases before continuing with their day.
Unlike some seasonal businesses, Murtala said fruit trading operated almost around the clock. Customers arrive in the early hours of the morning, seeking fresh options to start their day. By afternoon, the pace intensifies as workers, families and passersby stop to refresh themselves. Even at night, the demand does not wane as people continue to seek fruits for nourishment and hydration.
“The customer base is as diverse as the fruits on display. Men and women, young and old, all form part of the daily flow. For many, fruits have become a convenient and healthy alternative to heavier meals or sugary snacks,” he added.
For consumers, the risks are often undetectable until after consumption. Abdulkareem Aliyu, a regular fruit buyer, highlighted the uncertainty many Nigerians face: “If I see any fruit that has chemicals, I can’t know until I take it.”
His experience underscores a significant gap in food safety: consumers largely rely on guesswork when purchasing fruits. While Aliyu urges producers to seek proper guidance on chemical use, the reality remains that the harm often begins long before the fruit reaches the market.
The science of ‘bastardised’ food
Dr Cosmas Chukwudi Ugwu, a community nutrition and public health expert at the Federal Medical Centre, Abuja, warns that artificially ripened fruits may lose their nutritional integrity.
“Naturally, vitamins and minerals in food work in synergy to support bodily functions. When chemicals disrupt this balance, the consequences can be severe,” he said.
According to Dr Ugwu, calcium carbide, commonly used in welding, releases acetylene gas when it reacts with moisture.
“When absorbed into fruits and consumed, it can cause immediate symptoms such as dizziness and diarrhoea. Prolonged exposure has been linked to more serious health conditions, including high blood pressure, weakened immunity, and even cancer,” he explained.
He further noted that the issue extends beyond fruits. In some rural processing centres, substances such as household detergents are reportedly used to hasten cassava fermentation. These practices interfere with cellular health and may contribute to the rising incident of chronic diseases.
How to detect artificially ripened fruits
Ugwu noted that although there is no simple method to remove harmful chemicals once they have permeated fruit tissue, consumers can take precautionary steps.
“The float test, for instance, suggests that naturally ripened mangoes tend to sink in water, while artificially ripened ones may float. Visual inspection can also help identify uneven ripening, where patches remain green or decay prematurely. Additionally, artificially ripened fruits often exhibit a dull, greyish-yellow colour rather than a vibrant, natural hue,” he also explained.
He added that addressing this growing crisis requires a coordinated response.
“Public education campaigns can help raise awareness among consumers. Agricultural extension officers must reach farmers in remote areas, providing guidance on safe practices. At the policy level, stronger regulatory frameworks and enforcement mechanisms are essential to ensure food safety,” he said.
As Nigeria’s appetite for healthier living continues to grow, the integrity of its food supply must not be overlooked. What is meant to nourish the body should not become a hidden source of harm. Ensuring the safety of fruits—from farm to market—requires accountability at every level, from farmers and traders to regulators and consumers.
Until stronger safeguards are put in place, Nigerians may unknowingly be trading health for convenience. The challenge, therefore, is not just to promote fruit consumption but to guarantee that what reaches the table is as safe and natural as it appears.