“Somalia should make safe banana handling a public priority while avoiding claims that cannot yet be supported by local research.” Abdilatif Abdullahi

Figure 1. Banana colour changes during ripening. Colour alone cannot show whether a ripening practice was safe. Original illustration.

The question is not whether bananas ripen, but how#

Bananas are an important food and source of income in Somalia. Consumers want fresh, good-quality fruit, while sellers want to reduce damage and waste. How bananas are ripened and stored affects both goals. In my view, Somalia should make safe banana handling a public priority while avoiding claims that cannot yet be supported by local research.

Some people worry when they hear that a gas or chemical has been used to make bananas turn yellow. That concern deserves a clear answer. Ethylene is a natural plant signal, and trained operators can use it in commercial ripening rooms. But not every substance, product or method is safe or permitted. The distinction matters.

What the science actually says#

The Food and Agriculture Organization of the United Nations (FAO) explains that harvested bananas can be ripened under controlled conditions. Its post-harvest guidance includes bananas among fruits managed using ethylene, suitable temperatures and careful handling. This shows that controlled ripening is part of modern food supply systems, not automatically a sign of unsafe food.

The University of California, Davis Postharvest Research and Extension Center explains that bananas are commonly harvested when mature but still green and ripened later. Its banana fact sheet describes how ethylene, temperature, humidity and air circulation help bananas ripen evenly. It also explains that starch changes to sugars as bananas ripen, making them sweeter. These are research-based explanations of how bananas behave after harvest.

“Somalia should make safe banana handling a public priority while avoiding claims that cannot yet be supported by local research.” Abdilatif Abdullahi

India’s Food Safety and Standards Authority (FSSAI) offers an example of why regulation matters. In a 2025 official notice, FSSAI reiterated that calcium carbide is banned for fruit ripening under Indian rules. It also warned against businesses dipping fruit directly into ethephon solutions rather than following approved procedures. This documents India’s regulatory concerns; it does not establish that the same practices occur in Somalia.

These sources explain established scientific principles and regulatory approaches, but they do not tell us how banana ripening is currently conducted across Somalia. That distinction should guide both public debate and government inspections. Until local evidence is available, claims that a particular method is widespread, safe or harmful should be treated with care. Such caution protects consumers without unfairly damaging the reputations of responsible traders.

Figure 2. Named sources and the specific points they support. Diagram prepared for this article.

Ethylene, ethephon and calcium carbide are not the same#

Ethylene is a gas that many fruits produce naturally. It acts as a signal telling fruit to begin ripening. Ethephon is another chemical that can release ethylene. It must not be treated as identical to ethylene gas, and its use depends on the specific product, label and law. Calcium carbide produces acetylene when it reacts with moisture; it is not the same as ethylene. FSSAI specifically bans calcium carbide for ripening fruit in India.

This is why the phrase “chemically ripened banana” can be misleading. We need to know which substance was used, how it was used and whether that use was authorized. A yellow peel cannot answer these questions. Neither can a photo of a bunch of bananas.

What does safe commercial ripening involve?#

Safer commercial ripening begins with mature, good-quality fruit and a suitable facility. Trained staff must follow the applicable approved procedures, control room conditions, and ensure that air circulation and ventilation work correctly. Access to a gas-treatment room must remain restricted until the facility’s safe-entry procedure confirms that it is safe. Ethylene is flammable, so equipment standards and fire precautions matter.

The goal is not to give traders a home recipe. Published technical values are no substitute for a locally approved operating procedure, suitable monitoring equipment or a trained professional. Gas should not be released in an ordinary house, shop or closed storage room.

Clear responsibilities are just as important as the equipment itself. Facility operators should know who supervises treatments, who checks ventilation, and how workers can report safety concerns. These are practical questions for regulators to address when developing locally appropriate guidance, not assumptions that any particular trader is failing to meet safety standards.

Figure 3. Safer handling principles for a purpose-built commercial ripening facility. Conceptual illustration, not an operating protocol.

What can go wrong without basic safeguards?#

Poor ventilation or unsafe gas equipment can put workers at risk. Incorrect temperatures, rough handling and poor sanitation may lead to bruising, uneven colour, decay and a shorter selling life [2, 5]. These are serious problems, but soft or spotted fruit does not, by itself, prove that toxic chemicals were used. Food quality and chemical safety should be assessed separately.

This is also a matter of fairness. It would be wrong to accuse all Somali traders of unsafe methods without evidence. It would be equally wrong to assume every market practice is safe without inspection. Both claims would go beyond what current published sources establish.

What should Somalia do now?#

First, agricultural and food-safety authorities should identify which ripening products and methods are currently used in wholesale markets and storage sites. This should involve interviews, site visits and checks of product labels and equipment. Findings should be reported clearly, without naming or blaming businesses before the facts have been verified.

Second, authorities should publish straightforward guidance in Somali on permitted methods, prohibited products, worker protection and where to report concerns. Training should reach traders, transport workers and facility owners, not just large companies. Universities can contribute by measuring fruit losses, assessing current practices and comparing the quality of fruit handled under different conditions.

Third, investment in safer handling matters. Small traders may need access to shared ripening facilities, affordable technical advice and practical inspection systems. Better post-harvest systems can help protect livelihoods as well as buyers. However, claims about the scale of banana losses in Somalia must be grounded in local measurements, not invented percentages.

A clear message to consumers#

Consumers can choose bananas without obvious rot or major damage, handle them hygienically and store them properly. However, they cannot reliably identify a particular ripening chemical from skin colour, smell or appearance alone. If chemical misuse is suspected, competent authorities should investigate products, practices and, where appropriate, samples. Public education should inform people, not frighten them.

Conclusion: use science and demand accountability#

My view is straightforward: Somalia should not reject modern banana-ripening technology. Controlled ethylene ripening is recognized in international technical guidance. But safe use requires suitable facilities, trained workers and clear oversight. The most useful next step is a local investigation, followed by practical rules and public training. We should protect farmers, sellers, workers and consumers with evidence, not rumors.

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