Artificial Ripening Practices and Demographic Characteristics of Fruit Sellers in Birnin Kebbi, Northwest Nigeria

Background and Objective: Artificial ripening agents are increasingly common in commercial fruit distribution worldwide. However, concerns persist regarding their safety, particularly in developing countries where low-cost, substandard agents are often employed. This study surveyed the demographic characteristics of fruit sellers and investigated food ripening practices in Birnin Kebbi, Nigeria. Materials and Methods: The study employed a cross-sectional survey design. A semi-structured questionnaire was administered to 100 consenting fruit vendors to collect data on their demographic characteristics and artificial fruit ripening practices. Descriptive statistics were used to analyze the data, with results presented as frequencies and percentages. Results: The findings revealed that males constituted the majority (60%) of fruit sellers. The largest age group was 26-35 years (35%), followed by 36-45 years (25%). In terms of educational attainment, 40% of participants reported completing primary education, while 30% had secondary education. Ethnically, the Hausa group formed the largest proportion (40%), followed by Fulani (25%) and Yoruba (15%). A significant majority (75%) were aware of the use of artificial ripening agents, whereas 25% were unfamiliar with such practices. Bananas were identified as the most frequently ripened fruit (60%), followed by mangoes (50%), tomatoes (35%), and plantains (30%). Calcium carbide was reported as the most commonly used ripening agent (65%), followed by ethylene gas (45%) and ethephon (20%). Alarmingly, 96% of respondents lacked adequate knowledge regarding the proper application of these agents. Conclusion: These findings underscore the potential health risks posed to consumers due to the improper use of ripening agents. Educational initiatives are urgently needed to raise awareness among fruit sellers and the general public about the hazards associated with unsafe ripening practices and to promote the use of safer, regulated alternatives.