Currently, the indigenous mango trade in Kathmandu’s Kuleshwor fruit market amounts to between 6 to 7.5 million Nepalese rupees daily. Experts advise against using calcium carbide, a banned chemical, to ripen mangoes, recommending ethylene gas only, which is considered safe. The Department of Food Technology and Quality Control claims that no harmful chemicals or pesticides have been found in the mangoes available in the market so far.
1 Ashadh, Kathmandu. With the onset of Jestha (mid-May to mid-June), the ‘king of fruits’ — mango — has gradually appeared in Nepali markets, and now by the end of Jestha, it has taken over every corner of the market. From large fruit stores and supermarkets to small neighborhood grocery shops, pushcarts, and roadside vendors in the Kathmandu Valley, yellow mangoes are everywhere.
Tracing the source of mangoes found in the market reveals a journey from neighboring India to the Terai districts of Nepal. At the beginning of Jestha, large shipments of mangoes arrived from India’s Uttar Pradesh, Bihar, and Andhra Pradesh. Currently, daily truckloads of mangoes come from Nepal’s own Terai districts, including Siraha, Saptari, Dhanusha, Mahottari, Sarlahi, Rautahat, and Bara, supplying urban markets.
In major wholesale markets such as Kuleshwor and Kalimati in Kathmandu, varieties like Maldah, Bombay, Dasheri, Jerada, Kolkata, Amrapali, and Krishnabhog enhance the market’s variety and attractiveness. Known not only for their exceptional sweetness but also as a rich source of nutrition, mangoes are regarded as a treasure trove for health. Yet, consumers are concerned about the chemicals used to ripen the mangoes that are brought to the markets before they are naturally mature. What is the potential health impact of these chemicals?
One Sunday morning at a store in Budhanagar, Kathmandu, Sunita Sharma was drawn to neatly arranged greenish-yellow mangoes. She asked the seller, “Sir, how are these mangoes? Where are they from? Are pesticides used on them?” The seller replied, “These are Maldah mangoes, madam, brought from our Terai, ripened on the tree, and are organic, sold at 120 rupees per kilogram.”
Although the seller claimed the mangoes were organic and pesticide-free, Sunita remained unconvinced. “There are daily reports that fruits and vegetables contain pesticides,” she said. “Last year, many reports emerged about pesticide-contaminated mangoes, and similar rumors are afloat this year. I don’t know if the government has tested them, and more attention is needed from the authorities.” Still doubtful, she bought two kilograms but said, “I will soak them in water before eating.”
Advertising on social media platforms like Facebook and TikTok claiming mangoes as ‘organic’ has further confused consumers. The common question among consumers like Sunita remains: “Are these mangoes safe to eat?”
Up to NPR 7.5 Million Daily Trade in Kuleshwor and Traders’ Justification on Pesticides
Businesspeople say Nepali mangoes currently dominate the main fruit wholesale market at Kuleshwor in Kathmandu. According to Amar Baniya, president of the Nepal Fruit Wholesale Business Association, over 90 percent of mangoes available in the market are locally produced. Indian mangoes are costlier and have higher transportation expenses, so traders prioritize Nepali mangoes.
“Currently, good-quality mangoes wholesale for around 75 Nepalese rupees per kilogram, while lower quality ones sell for around 50 rupees,” said President Baniya. “A crate contains 22 to 25 kilograms of mangoes, priced between 1,500 to 2,000 rupees.” He added that 15 to 20 pickup trucks, roughly 50 tons of mangoes, are consumed daily in Kuleshwor alone. Presently, the trade value of Nepali mangoes in Kuleshwor amounts to approximately 60 to 75 million rupees daily.
“Since it is mango season, the daily turnover ranges between 62 to 75 million rupees,” he said, emphasizing the positive aspect of domestic produce gaining market share.
Regarding pesticide use and ripening methods, Baniya offered a different viewpoint. He stated that ethylene gas pouches are used to ripen mangoes.
“We do not use pesticides; mangoes are ripened by placing ethylene gas pouches,” he claimed. “Because traders purchase directly from farmers and also ripen the mangoes before selling, I’m not certain about which chemicals or pesticides may have been used.” However, he criticized the government agencies for their slow response.
“Last year, the Department of Food Technology and Quality Control took samples but never shared the reports with us,” he said. “The government must clarify if the mangoes are safe to eat so that consumers are not misled.” He also indicated ongoing requests to relevant authorities for pesticide testing, but alleged they are showing little interest.
Baniya stressed that to promote domestic production, the government should raise customs duties on imports and provide subsidies and technical guidance to local farmers.
“There is no relief or subsidy for fruit businesses or farmers from the government,” he said. “Agricultural experts should advise farmers and intermediaries to avoid premature picking of mangoes.”
Ethylene Use is Safe, Carbide is Dangerous
The National Fruit Development Center has noted that this year’s mango season started somewhat early. Mango varieties like Bombay and Dasheri, known for early ripening, have appeared in the market, though the center cautions that not all mangoes in the market can be confirmed to be free from pesticides or harmful chemicals.
Center Chief Mahesh Chandra Acharya said that while not all mangoes in the market are harmful, consumers need to remain cautious about some mangoes treated with non-food-grade chemicals. He attributed this year’s early ripening to early rains.
“Strong winds damaged many farms in Sarlahi and other areas,” Acharya explained. “Because farmers feared spoilage of their crops, traders decided to ripen some mangoes early and send them to markets.”
Regarding ripening techniques, Acharya indicated that ethylene use to ripen fruits is not harmful to health.
“Ethylene is a chemical used to ripen fruits; it is not harmful to health,” he explained. “It works by naturally releasing hormones that encourage ripening. Recently, scientific and certified practices involving ethylene pouches, similar to tea bags, have been introduced for ripening, and these are non-toxic.”
However, he strongly warned against calcium carbide, used to artificially ripen mangoes, which he described as extremely dangerous.
“Calcium carbide use is completely banned; it is carcinogenic (cancer-causing),” Chief Acharya said. “If white chalky powder or black unusual stains appear on mangoes, they may have been ripened with carbide and such mangoes should not be eaten.”
Though the government officially banned the import of Indian mangoes, Acharya acknowledged that many mangoes enter Nepal illegally through open borders.
“The Plant Quarantine and Pesticide Management Center has not approved or allowed such imports,” he said. “But because our borders are open with many gaps, these mangoes might be coming through illegal channels.”
Acharya also highlighted the limited capacity of the state to conduct pesticide tests on fruits. The central agricultural laboratory can only test for two groups of pesticides; if other pesticides are used, they may not be detected.
“Our laboratory machines do not detect all types of pesticides,” he said. “The testing scope needs to be expanded.”
He added that the legal responsibility for testing fruits and vegetables already in the market and taking legal action lies with the Department of Food Technology and Quality Control.
“The Food Technology Department is responsible for testing and enforcing legal measures if pesticides are found in the market,” he said. “However, testing is extremely costly, so testing every sample may not be feasible.”
Responding to rumors circulated on social media, Acharya clarified that not all mangoes are contaminated and there is no need to panic or stop eating mangoes altogether. He urged consumers to be vigilant when purchasing fruit.
Government Claims: Zero Harmful Chemicals or Pesticides in Mangoes
The Department of Food Technology and Quality Control asserts that no harmful chemicals have been detected in mangoes. During monitoring and testing, they claim to have found no use of harmful chemicals or pesticides.
Dr. Balkumari Sharma, the department’s spokesperson and senior food research officer, said rapid pesticide tests are continuously conducted in various Terai districts and border points, yielding satisfactory results. Since fruits mostly enter through Terai offices, monitoring efforts there have been intensified.
“The Biratnagar office conducted on-site testing at seven to eight different fruit centers, and according to the reports, no harmful chemicals were detected in the ripening process,” Dr. Sharma said. “No pesticides were found during these tests.”
While unsafe chemicals were reportedly used in the past for ripening fruit such as mangoes and bananas, traders have become more cautious in recent years, the department claims.
“Four to five years ago, unsafe chemicals were often used to ripen mangoes, bananas, and other fruits,” she asserted. “Nowadays, traders are much more aware and do not use such unsafe substances.”
The department stated that ethylene gas is currently used for quicker ripening, which naturally assists the fruit’s maturation process and is safe for health, Dr. Sharma added.
The department also regularly tests fruits and vegetables at border points through the Food Import-Export Quality Certification Office, saying inspections continue without interruption.
Beyond taste, mangoes are nutritionally beneficial. Nutritionists and health experts highlight that naturally ripened mangoes are rich in vitamins and minerals. Vitamin C content helps boost immunity, vitamin A supports eye health and maintains healthy skin, and the potassium and magnesium help control blood pressure and promote heart health. Antioxidants like polyphenols and mangiferin in mangoes help reduce oxidative stress and may lower the risk of certain cancers.
However, because mangoes contain high natural sugar levels, experts advise individuals with diabetes to consume them in moderation after consulting a doctor or nutritionist.
Health Risks of Eating Carbide-Treated Mangoes
Mangoes ripened with the toxic chemical calcium carbide pose serious health risks. Carbide contains harmful substances such as arsenic and phosphorus. Health professionals explain that consuming such mangoes can cause immediate and long-term health effects. Immediate symptoms include stomach pain, burning sensations, diarrhea, dizziness, and vomiting. Some people might experience burning or itching in the mouth, throat, or tongue, rashes, headaches, and extreme fatigue.
To avoid these risks, it is important to identify carbide-treated mangoes. Signs include white chalky powder stuck to the fruit’s skin, unusual black spots, a bright yellow outer peel but hard and white flesh inside when cut, and lack of natural aroma. Such mangoes are strongly discouraged from being purchased or consumed.