A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

 

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

This Guam tree snail looks to be nibbling on sap exposed by cuts to this seedless breadfruit tree.

Washing the red grapes this morning in the kitchen sink. Single SB-800 on camera diffused.

Chicken Gyro Salad on smittenkitchen.com

Meyer seedless persimmon, D. Virginiana, from Seymour, IN

Traditional still life (Cortland Apples, Red seedless grapes, Gruyere cheese, white wine bottle)

Sweet, juicy grapes, picked at the peak of ripeness, are one of nature's best-tasting treats. In vineyards, greenhouses, and laboratories, U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS) scientists seek to bring even better grapes to your shopping cart tomorrow. The USDA ARS laboratory that developed America's most popular red seedless grape, Flame Seedless, has also offered nurseries and breeders a delicious new black seedless grape. Called Black Emerald, the newcomer is a sweet grape with berries about the size of a dime. The flesh is translucent, firm, and almost crisp. Also watch the supermarket for Autumn Seedless, a light-green grape that became available to nurseries and growers in 1984. It is ready for harvest about 2 weeks before Thompson Seedless. USDA photo by Scott Bauer.

Clearlake, Ca.

All Papaya trees sold in the USA these days are self-pollinating (male and female flowers both are in the same tree) thereby eliminating the need to have separate male and female plants to produce any fruits.

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PRODUCT LOOK-UP CODES FOR PAPAYAS

 

3111 = Solo Red

4395 = Cooking

4396 = OZ Red

5492 = Yellow

5493 = Red

5494 = Green

5495 = Solo Yellow

====================================================================== ========

POLLINATION IN PAPAYA PLANTS

 

FEMALE

No stamens; does not form fruit unless pollinated

 

HERMAPHRODITE

Contains both ovary and stamens; self-fertile

 

MALE

Contains anthers but no ovary; cannot develop into fruit

====================================================================== ========

A seedless and Fruit Fly free Papaya cut vertically in half.

Carica papaya

Family Caricaceae

Private Garden, Lakeland, Florida, USA.

====================================================================== ========

 

WEEK 1 Portrait: Self Portrait

Golden Vanilla cake topped with Triple Berry Butter Cream Frosting, Blackberries, Blueberries, Raspberries and Three Berry seedless jam drizzle.

Hawrelak Park, Edmonton Alberta

 

This Mallard won't migrate but die early because of Angel Wing.

 

For many, feeding birds at ponds and parks is a cherished childhood memory; one they lovingly recreate for their children and grandchildren. Tragically, thousands of birds die annually due to a condition overwhelmingly caused by people who don’t know this beloved activity can be deadly.

 

What is Angel Wing?

 

“Angel wing” is a deformity commonly found in ducks, geese, swans, and other waterfowl. There has been little scientific study done on the condition, yet most wildlife and waterfowl experts agree the overwhelming cause of angel wing is an unhealthily-high protein and/or carbohydrate-based diet. The disorder causes the last joint in one or both wings to unnaturally twist outward, rather than lying flat against the bird’s body.

 

Birds with angel wing are stripped of their ability to fly and therefore their main method of defense. Since the affected birds are unable to escape predators, they are often maimed or killed by them. Additionally, when life-threatening weather conditions develop, they are unable to fly away to safety, and instead starve, succumbing to injuries or freeze to death.

 

How Do Birds Contract Angel Wing?

 

The birds most likely to contract angel wing are those residing in parks, on ponds, and in public areas where people feed them unhealthy food. As they grow, young birds subsisting on bread and other inappropriate food sources can develop issues preventing their bones from forming normally, resulting in angel wing.

 

Angel Wing can occur naturally as well. The theorized causes of angel wing are genetics, the excessive intake of carbohydrates and proteins, together with insufficient intake of vitamin low dietary calcium and manganese deficiency but when you find them in the parks and public places it is most likely caused by human food.

 

How Is Angel Wing Treated?

 

Cape Wildlife Center, a Barnstable, Mass.-based wildlife rehabilitation center operated by The Fund for Animals, an affiliate of The Humane Society of the United States, treats about 2,000 animals per year, including a significant number of geese, swans, and ducks suffering from angel wing. The highest incidence of admission is late fall or winter when affected birds have grown enough for the condition to be fully and painfully apparent.

 

If the patients treated are very young, the condition can sometimes be minimized by splinting and repositioning the affected wing while feeding them a proper diet for optimal growth. Even then, a full recovery is not guaranteed. For rehabilitators, it can be emotionally taxing to see birds denied the chance for a full and productive life because people didn’t know about the dangers of improperly feeding them.

 

For adult birds, the condition is almost always a death sentence: They are struck by cars, killed by predators, or die from nutritional deficiencies or weather extremes. Even birds who are rescued and brought to a rehabilitation center will surely die if set free. They must be placed with a sanctuary for the remainder of their life, and there are not enough sanctuaries to meet demand.

 

How Can I Help?

 

Angel wing can be drastically reduced by not feeding birds “people food,” including bread, popcorn, or crackers. This simple rule will literally save lives.

 

This doesn’t mean the enjoyable and bonding activity of feeding birds must be eliminated – you just have to identify areas where feeding waterfowl is supported, and offer the birds the right food to sustain their health.

 

Nutritious waterfowl feed or duck pellets are inexpensive, easy to carry, and can be purchased at most feed stores. Seedless grapes cut in half, shredded kale, Swiss chard or romaine lettuce, and grains, including wheat, barley and oats, are all healthy food sources that will appeal to most waterfowl. Make sure anything you feed is bite-sized to avoid choking hazards.

 

Feeding wild birds a proper diet preserves a treasured family tradition while teaching children the importance of making choices that strengthen, rather than undercut, the human-animal bond. In this way, we will rear generations of people recognizing the necessity for responsible stewardship and celebrate the value of compassionate co-existence with wildlife.

 

Not one of my photos is to be used or reproduced in any way, shape or form. Please understand clearly these are my photographs and use of them by anyone is an infringement of my copyrights and personal artistic property!

 

@ All rights reserved worldwide. Use without permission is illegal!

  

If you are interested in any of the photos shown please contact me.

 

© Copyright.. You can not use

© 版权..您不能使用

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© Copyright .. Você não pode usar

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© Copyright : "Vous ne pouvez pas utiliser cette photo"

© حقوق النشر محفوظة. لا يمكنك استخدام الصورة

© Copyright: Non utilizzare senza esplicita autorizzazione

  

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

 

Ithaca, NY. EcoVillage. Seedless grapes right outside our B&B! What a treat!

This Mallard won't migrate but die early because of Angel Wing.

 

For many, feeding birds at ponds and parks is a cherished childhood memory; one they lovingly recreate for their children and grandchildren. Tragically, thousands of birds die annually due to a condition overwhelmingly caused by people who don’t know this beloved activity can be deadly.

 

What is Angel Wing?

 

“Angel wing” is a deformity commonly found in ducks, geese, swans, and other waterfowl. There has been little scientific study done on the condition, yet most wildlife and waterfowl experts agree the overwhelming cause of angel wing is an unhealthily-high protein and/or carbohydrate-based diet. The disorder causes the last joint in one or both wings to unnaturally twist outward, rather than lying flat against the bird’s body.

 

Birds with angel wing are stripped of their ability to fly and therefore their main method of defense. Since the affected birds are unable to escape predators, they are often maimed or killed by them. Additionally, when life-threatening weather conditions develop, they are unable to fly away to safety, and instead starve, succumbing to injuries or freeze to death.

 

How Do Birds Contract Angel Wing?

 

The birds most likely to contract angel wing are those residing in parks, on ponds, and in public areas where people feed them unhealthy food. As they grow, young birds subsisting on bread and other inappropriate food sources can develop issues preventing their bones from forming normally, resulting in angel wing.

 

Angel Wing can occur naturally as well. The theorized causes of angel wing are genetics, the excessive intake of carbohydrates and proteins, together with insufficient intake of vitamin low dietary calcium and manganese deficiency but when you find them in the parks and public places it is most likely caused by human food.

 

How Is Angel Wing Treated?

 

Cape Wildlife Center, a Barnstable, Mass.-based wildlife rehabilitation center operated by The Fund for Animals, an affiliate of The Humane Society of the United States, treats about 2,000 animals per year, including a significant number of geese, swans, and ducks suffering from angel wing. The highest incidence of admission is late fall or winter when affected birds have grown enough for the condition to be fully and painfully apparent.

 

If the patients treated are very young, the condition can sometimes be minimized by splinting and repositioning the affected wing while feeding them a proper diet for optimal growth. Even then, a full recovery is not guaranteed. For rehabilitators, it can be emotionally taxing to see birds denied the chance for a full and productive life because people didn’t know about the dangers of improperly feeding them.

 

For adult birds, the condition is almost always a death sentence: They are struck by cars, killed by predators, or die from nutritional deficiencies or weather extremes. Even birds who are rescued and brought to a rehabilitation center will surely die if set free. They must be placed with a sanctuary for the remainder of their life, and there are not enough sanctuaries to meet demand.

 

How Can I Help?

 

Angel wing can be drastically reduced by not feeding birds “people food,” including bread, popcorn, or crackers. This simple rule will literally save lives.

 

This doesn’t mean the enjoyable and bonding activity of feeding birds must be eliminated – you just have to identify areas where feeding waterfowl is supported, and offer the birds the right food to sustain their health.

 

Nutritious waterfowl feed or duck pellets are inexpensive, easy to carry, and can be purchased at most feed stores. Seedless grapes cut in half, shredded kale, Swiss chard or romaine lettuce, and grains, including wheat, barley and oats, are all healthy food sources that will appeal to most waterfowl. Make sure anything you feed is bite-sized to avoid choking hazards.

 

Feeding wild birds a proper diet preserves a treasured family tradition while teaching children the importance of making choices that strengthen, rather than undercut, the human-animal bond. In this way, we will rear generations of people recognizing the necessity for responsible stewardship and celebrate the value of compassionate co-existence with wildlife.

  

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Fruits in wooden pedestal - Green seedless grapes, cherries, mango, red apple, lychees.

 

(IMG_8601-cropped-wm)

A banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

 

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

 

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.

 

The term "banana" is also used as the common name for the plants which produce the fruit. This can extend to other members of the genus Musa like the scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe'i bananas. It can also refer to members of the genus Ensete, like the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are classified under the banana family, Musaceae.

 

DESCRIPTION

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m tall, with a range from 'Dwarf Cavendish' plants at around 3 m to 'Gros Michel' at 7 m or more. Leaves are spirally arranged and may grow 2.7 metres long and 60 cm wide. They are easily torn by the wind, resulting in the familiar frond look.

 

When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five.) After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

 

The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called "hands"), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers, or commercially as a "banana stem", and can weigh 30–50 kilograms. Individual banana fruits (commonly known as a banana or "finger") average 125 grams, of which approximately 75% is water and 25% dry matter.

 

The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

 

Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures.

 

ETYMOLOGY

The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese.

 

TAXONOMY

The genus Musa was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may have adapted the Arabic word for banana, mauz. Musa is in the family Musaceae. The APG III system assigns Musaceae to the order Zingiberales, part of the commelinid clade of the monocotyledonous flowering plants. Some 70 species of Musa were recognized by the World Checklist of Selected Plant Families as of January 2013; several produce edible fruit, while others are cultivated as ornamentals.

 

The classification of cultivated bananas has long been a problematic issue for taxonomists. Linnaeus originally placed bananas into two species based only on their uses as food: Musa sapientum for dessert bananas and Musa paradisiaca for plantains. Subsequently further species names were added. However, this approach proved inadequate to address the sheer number of cultivars existing in the primary center of diversity of the genus, Southeast Asia. Many of these cultivars were given names which proved to be synonyms.

 

In a series of papers published in 1947 onwards, Ernest Cheesman showed that Linnaeus's Musa sapientum and Musa paradisiaca were actually cultivars and descendants of two wild seed-producing species, Musa acuminata and Musa balbisiana, both first described by Luigi Aloysius Colla. He recommended the abolition of Linnaeus's species in favor of reclassifying bananas according to three morphologically distinct groups of cultivars – those primarily exhibiting the botanical characteristics of Musa balbisiana, those primarily exhibiting the botanical characteristics of Musa acuminata, and those with characteristics that are the combination of the two. Researchers Norman Simmonds and Ken Shepherd proposed a genome-based nomenclature system in 1955. This system eliminated almost all the difficulties and inconsistencies of the earlier classification of bananas based on assigning scientific names to cultivated varieties. Despite this, the original names are still recognized by some authorities today, leading to confusion.

 

The currently accepted scientific names for most groups of cultivated bananas are Musa acuminata Colla and Musa balbisiana Colla for the ancestral species, and Musa × paradisiaca L. for the hybrid M. acuminata × M. balbisiana.

 

Synonyms of M. × paradisica include:

A large number of subspecific and varietial names of M. × paradisiaca, including M. p. subsp. sapientum (L.) Kuntze

Musa × dacca Horan.

Musa × sapidisiaca K.C.Jacob, nom. superfl.

Musa × sapientum L., and a large number of its varietal names, including M. × sapientum var. paradisiaca (L.) Baker, nom. illeg.

 

Generally, modern classifications of banana cultivars follow Simmonds and Shepherd's system. Cultivars are placed in groups based on the number of chromosomes they have and which species they are derived from. Thus the Latundan banana is placed in the AAB Group, showing that it is a triploid derived from both M. acuminata (A) and M. balbisiana (B). For a list of the cultivars classified under this system see List of banana cultivars.

 

In 2012, a team of scientists announced they had achieved a draft sequence of the genome of Musa acuminata.

 

BANANAS & PLANTAINS

In regions such as North America and Europe, Musa fruits offered for sale can be divided into "bananas" and "plantains", based on their intended use as food. Thus the banana producer and distributor Chiquita produces publicity material for the American market which says that "a plantain is not a banana". The stated differences are that plantains are more starchy and less sweet; they are eaten cooked rather than raw; they have thicker skin, which may be green, yellow or black; and they can be used at any stage of ripeness. Linnaeus made the same distinction between plantains and bananas when first naming two "species" of Musa. Members of the "plantain subgroup" of banana cultivars, most important as food in West Africa and Latin America, correspond to the Chiquita description, having long pointed fruit. They are described by Ploetz et al. as "true" plantains, distinct from other cooking bananas. The cooking bananas of East Africa belong to a different group, the East African Highland bananas, so would not qualify as "true" plantains on this definition.

 

An alternative approach divides bananas into dessert bananas and cooking bananas, with plantains being one of the subgroups of cooking bananas. Triploid cultivars derived solely from M. acuminata are examples of "dessert bananas", whereas triploid cultivars derived from the hybrid between M. acuminata and M. balbinosa (in particular the plantain subgroup of the AAB Group) are "plantains". Small farmers in Colombia grow a much wider range of cultivars than large commercial plantations. A study of these cultivars showed that they could be placed into at least three groups based on their characteristics: dessert bananas, non-plantain cooking bananas, and plantains, although there were overlaps between dessert and cooking bananas.

 

In Southeast Asia – the center of diversity for bananas, both wild and cultivated – the distinction between "bananas" and "plantains" does not work, according to Valmayor et al. Many bananas are used both raw and cooked. There are starchy cooking bananas which are smaller than those eaten raw. The range of colors, sizes and shapes is far wider than in those grown or sold in Africa, Europe or the Americas.[35] Southeast Asian languages do not make the distinction between "bananas" and "plantains" that is made in English (and Spanish). Thus both Cavendish cultivars, the classic yellow dessert bananas, and Saba cultivars, used mainly for cooking, are called pisang in Malaysia and Indonesia, kluai in Thailand and chuoi in Vietnam. Fe'i bananas, grown and eaten in the islands of the Pacific, are derived from entirely different wild species than traditional bananas and plantains. Most Fe'i bananas are cooked, but Karat bananas, which are short and squat with bright red skins, very different from the usual yellow dessert bananas, are eaten raw.

 

In summary, in commerce in Europe and the Americas (although not in small-scale cultivation), it is possible to distinguish between "bananas", which are eaten raw, and "plantains", which are cooked. In other regions of the world, particularly India, Southeast Asia and the islands of the Pacific, there are many more kinds of banana and the two-fold distinction is not useful and not made in local languages. Plantains are one of many kinds of cooking bananas, which are not always distinct from dessert bananas.

 

HISTORICAL CULTIVATION

Farmers in Southeast Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region.

 

Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.

 

The banana may also have been present in isolated locations elsewhere in the Middle East on the eve of Islam. The spread of Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. In 650, Islamic conquerors brought the banana to Palestine. Today, banana consumption increases significantly in Islamic countries during Ramadan, the month of daylight fasting.

 

Bananas were certainly grown in the Christian Kingdom of Cyprus by the late medieval period. Writing in 1458, the Italian traveller and writer Gabriele Capodilista wrote favourably of the extensive farm produce of the estates at Episkopi, near modern day Limassol, including the region's banana plantations.

 

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century.

 

Many wild banana species as well as cultivars exist in extraordinary diversity in New Guinea, Malaysia, Indonesia, China, and the Philippines.

 

There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries. The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means 'You can smell it from the next mountain.' The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.

—Mike Peed, The New Yorker

 

In 1999 archaeologists in London discovered what they believed to be the oldest banana in the UK, in a Tudor rubbish tip.

 

PLANTATION CULTIVATION IN THE CARIBBEAN,

CENTRAL & SOUTH AMERICA

In the 15th and 16th centuries, Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. As late as the Victorian Era, bananas were not widely known in Europe, although they were available. Jules Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days (1872).

 

The earliest modern plantations originated in Jamaica and the related Western Caribbean Zone, including most of Central America. It involved the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed bananas to have more time between harvesting and ripening. North America shippers like Lorenzo Dow Baker and Andrew Preston, the founders of the Boston Fruit Company started this process in the 1870s, but railroad builders like Minor C Keith also participated, eventually culminating in the multi-national giant corporations like today's Chiquita Brands International and Dole. These companies were monopolistic, vertically integrated (meaning they controlled growing, processing, shipping and marketing) and usually used political manipulation to build enclave economies (economies that were internally self-sufficient, virtually tax exempt, and export oriented that contribute very little to the host economy). Their political maneuvers, which gave rise to the term Banana republic for states like Honduras and Guatemala, included working with local elites and their rivalries to influence politics or playing the international interests of the United States, especially during the Cold War, to keep the political climate favorable to their interests.

 

PEASANT CULTIVATION FOR EXPORT IN THE CARIBBEAN

The vast majority of the world's bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.

 

There are peasant sector banana growers who produce for the world market in the Caribbean, however. The Windward Islands are notable for the growing, largely of Cavendish bananas, for an international market, generally in Europe but also in North America. In the Caribbean, and especially in Dominica where this sort of cultivation is widespread, holdings are in the 1–2 acre range. In many cases the farmer earns additional money from other crops, from engaging in labor outside the farm, and from a share of the earnings of relatives living overseas. This style of cultivation often was popular in the islands as bananas required little labor input and brought welcome extra income. Banana crops are vulnerable to destruction by high winds, such as tropical storms or cyclones.

 

After the signing of the NAFTA agreements in the 1990s, however, the tide turned against peasant producers. Their costs of production were relatively high and the ending of favorable tariff and other supports, especially in the European Economic Community, made it difficult for peasant producers to compete with the bananas grown on large plantations by the well capitalized firms like Chiquita and Dole. Not only did the large companies have access to cheap labor in the areas they worked, but they were better able to afford modern agronomic advances such as fertilization. The "dollar banana" produced by these concerns made the profit margins for peasant bananas unsustainable.

 

Caribbean countries have sought to redress this problem by providing government supported agronomic services and helping to organize producers' cooperatives. They have also been supporters of the Fair Trade movement which seeks to balance the inequities in the world trade in commodities.

 

EAST AFRICA

Most farms supply local consumption. Cooking bananas represent a major food source and a major income source for smallhold farmers. In east Africa, highland bananas are of greatest importance as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has been estimated at 45 kilograms per year, the highest in the world.

 

MODERN CULTIVATION

All widely cultivated bananas today descend from the two wild bananas Musa acuminata and Musa balbisiana. While the original wild bananas contained large seeds, diploid or polyploid cultivars (some being hybrids) with tiny seeds are preferred for human raw fruit consumption. These are propagated asexually from offshoots. The plant is allowed to produce two shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to produce fruit in 6–8 months. The life of a banana plantation is 25 years or longer, during which time the individual stools or planting sites may move slightly from their original positions as lateral rhizome formation dictates.

 

Cultivated bananas are parthenocarpic, i.e. the flesh of the fruit swells and ripens without its seeds being fertilized and developing. Lacking viable seeds, propagation typically involves farmers removing and transplanting part of the underground stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops from the base of the banana pseudostem) with some roots intact. However, small sympodial corms, representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to two weeks; they require minimal care and can be shipped in bulk.It is not necessary to include the corm or root structure to propagate bananas; severed suckers without root material can be propagated in damp sand, although this takes somewhat longer.In some countries, commercial propagation occurs by means of tissue culture. This method is preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for propagation, there is a risk of transmitting diseases (especially the devastating Panama disease).As a non-seasonal crop, bananas are available fresh year-round.

 

CAVENDISH

In global commerce in 2009, by far the most important cultivars belonged to the triploid AAA group of Musa acuminata, commonly referred to as Cavendish group bananas. They accounted for the majority of banana exports, despite only coming into existence in 1836. The cultivars Dwarf Cavendish and Grand Nain (Chiquita Banana) gained popularity in the 1950s after the previous mass-produced cultivar, Gros Michel (also an AAA group cultivar), became commercially unviable due to Panama disease, caused by the fungus Fusarium oxysporum which attacks the roots of the banana plant. Cavendish cultivars are resistant to the Panama Disease but in 2013 there were fears that the Black Sigatoka fungus would in turn make Cavendish bananas unviable.

 

Ease of transport and shelf life rather than superior taste make the Dwarf Cavendish the main export banana.

 

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still grown in areas where Panama disease is not found. Likewise, Dwarf Cavendish and Grand Nain are in no danger of extinction, but they may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear if any existing cultivar can replace Cavendish bananas, so various hybridisation and genetic engineering programs are attempting to create a disease-resistant, mass-market banana.

 

RIPENING

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C environment of a domestic refrigerator, although the fruit inside remains unaffected.

 

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 7–10 days.Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican culinary dishes.A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.

 

STORAGE & TRANSPORT

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C. On arrival, bananas are held at about 17 °C and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

 

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.

 

FRUIT

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as banana oil), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor.

 

During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.

 

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo or saba con yelo. Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are also commonly used in cuisine in the South-Indian state of Kerala, where they are steamed (puzhungiyathu), made into curries, fried into chips (upperi) or fried in batter (pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United Kingdom and United States as banana fritters.

 

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes, such as the Pazham Pachadi prepared in Kerala.

 

Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

 

FLOWER

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.

 

LEAVES

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed in cooking method called pepes and botok; the banana leaf packages containing food ingredients and spices are cooked on steam, in boiled water or grilled on charcoal. In the South Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. In Central American countries, banana leaves are often used as wrappers for tamales.

 

TRUNK

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.

 

FIBER

TEXTILES

The banana plant has long been a source of fiber for high quality textiles. In Japan, banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are first boiled in lye to prepare fibers for yarn-making. These banana shoots produce fibers of varying degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the outermost fibers of the shoots are the coarsest, and are suitable for tablecloths, while the softest innermost fibers are desirable for kimono and kamishimo. This traditional Japanese cloth-making process requires many steps, all performed by hand.

 

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.

 

In South Indian state of Tamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made into fine thread used in making of flower garlands instead of thread.

 

PAPER

Banana fiber is used in the production of banana paper. Banana paper is made from two different parts: the bark of the banana plant, mainly used for artistic purposes, or from the fibers of the stem and non-usable fruits. The paper is either hand-made or by industrial process.

 

WIKIPEDIA

Fresh from our yard in Olinda, Maui.

 

* Cara Cara Navel is a pink-ish-fleshed, sub-acid, seedless orange. It was a natural bud sport mutation of a Washington Navel. Discovered in Hacienda Cara Cara, Venezuela in 1976.

 

* Washington Navel is an orange-fleshed, seedless, easy-peeling orange. It was imported into Washington DC from the Brazilian city of Bahia in 1870, and has since been widely planted.

 

These were destined for juice. Interestingly, the lycopene derived pink coloring in Cara Cara Navel does not transfer to the juice, which is yellow-orange, just like Washington Navel juice.

  

Seedless Papaya & Pink Gerbera Daisy Flower

Hawaiian Name: 'Ulu

 

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) originating in the South Pacific and eventually spreading to the rest of Oceania.[2] British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century, and today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa.[3] Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.[3][4]

According to DNA fingerprinting studies, breadfruit has its origins in the region of Oceania from New Guinea through the Indo-Malayan Archipelago to western Micronesia.[5] The trees have been widely planted in tropical regions elsewhere, including lowland Central America, northern South America, and the Caribbean.[2][3] In addition to the fruit serving as a staple food in many cultures, the trees' light, sturdy timber has been used for outriggers, ships and houses in the tropics.

 

Because breadfruit dispersal across Oceania was dependent on human seafaring, botanical research has correlated with the human colonization of Oceania, resulting in a theory that humans brought breadfruit seeds from Melanesia to settle in Polynesia and Micronesia over thousands of years.[3][4]

Sir Joseph Banks and others saw the value of breadfruit as a highly productive food in 1769, when stationed in Tahiti as part of the Endeavour expedition commanded by Captain James Cook.[4][6] The late-18th-century quest for cheap, high-energy food sources for slaves in British colonies prompted colonial administrators and plantation owners to call for the plant to be brought to the Caribbean. As President of The Royal Society, Banks provided a cash bounty and gold medal for success in this endeavor, and successfully lobbied his friends in government and the Admiralty for a British Naval expedition. In 1787, William Bligh was appointed Captain of the HMS Bounty, and ordered to proceed to the South Pacific to collect the plants. In 1791, Bligh commanded a second expedition with the Providence and the Assistant, which collected seedless breadfruit plants in Tahiti and transported these to St. Helena, in the Atlantic, and St. Vincent and Jamaica in the West Indies.[3][4] Although Bligh won the Royal Society medal for his efforts, the introduction was not entirely successful, as most slaves refused to eat the new food.[7]

(From Wikipedia)

 

パンノキ（学名：Artocarpus altilis）は、クワ科の常緑高木。名称は、属名のギリシア語のパン（artos）と果実（karpos）からなる。

無核種はタネナシパンノキ（英Breadfruit tree）、有核種はタネパンノキ（英Bread-nut tree）、グアテマラではマサパン（マルチパン）と呼ばれる。

ポリネシア原産。木は高さ15mほどに成長し、葉は大きく7-9裂の掌状。雌雄異花。 葉が大きく、よく茂ることから、熱帯地方では日陰樹として公園や庭園、また街路樹として植えられる。18世紀末にイギリスのウィリアム・ブライによって、黒人奴隷の食料として西インド諸島に導入された。現在でもポリネシア諸国やハワイ、ジャマイカでは食されている。

果実はパンの実、またはブレッドフルーツとも呼ばれ、黄色～黄褐色で直径10-30cm。枝先に2-3個ずつ着生し、成木からは年間50-200個が得られる。

果肉にでんぷんを含み、蒸し焼きや丸焼き、あるいは薄切りにして焼いて食べられる。 また火で乾かしてビスケット状にし、貯蔵する。味は甘みの少ないサツマイモのようである。なお、果肉を葉で包んで土に埋め、発酵させてから食用にする処理方法もある。これによって長期保存が可能となる。

繁殖は種または分根により、定植後4-8年で結実する。

For later. I'm going down to the Loop, to spend a few hours with my mother before she goes back to Spain; and as I have way too much stuff to do later, I don't want to waste time having to make lunch. I'll even be able to eat it in front of the computer at the lab .... which might mean that I might get something done or not, but at least I won't feel as if I'm wasting time!

Meyer seedless persimmon from Seymour, IN

seedless grapes

Home made mincemeat.

 

450g apples

450g (zante) currants

450g light brown sugar

350g vegetarian suet

225g seedless raisins *

225g sultanas *

100g candied peel

100g stem ginger

1 tsp mixed spice

0.5 tsp ground ginger

half a nutmeg nut (or 0.5 tsp ground nutmeg)

the juice and rind of 2 lemons

1 shot of brandy (optional)

 

Rough up the apples, raisins, sultanas and candied peel in a food mixer.

 

Add all the other ingredients and mix.

 

Cover and leave overnight in a warm dry place.

 

Stir the mincemeat and then pack into clean, dry Kelner jars. Store in a cool place for at least si.. er, four weeks.

 

* Note to Americans: sultanas and raisins are not the same thing - see en.wikipedia.org/wiki/Sultana_(grape)

Toy Story Birthday Cake

 

9x13"

Vanilla Butter Cake

Vanilla Buttercream Filling, with a thin layer of seedless raspberry preserves.

Covered with Fondant

Gordon Johnson and Donald Siefrit Year one of 2 year DDA/USDA specialty crop block grant

We've got FRUIT out back! Cabernet Franc, Concord and Black Seedless grapes and super sweet strawberries!

 

Check out what I did with my first haul of grapes and enter my giveaway!

 

yummysmells.blogspot.com/2011/09/vegan-wine-cake-really-a...

A fern is a member of a group of approximately 12,000 species of vascular plants that reproduce via spores and have neither seeds nor flowers. They differ from mosses by being vascular (i.e. having water-conducting vessels). They have stems and leaves, like other vascular plants. Most ferns have what are called fiddleheads that expand into fronds, which are each delicately divided.

 

Leptosporangiate ferns (sometimes called true ferns) are by far the largest group, but ferns as defined here (ferns sensu lato) include horsetails, whisk ferns, marattioid ferns, and ophioglossoid ferns. This group may be referred to as monilophytes. The term pteridophyte traditionally refers to ferns plus a few other seedless vascular plants (see the classification section below), although some recent authors have used the term to refer strictly to the monilophytes.

 

Ferns first appear in the fossil record 360 million years ago in the late Devonian period but many of the current families and species did not appear until roughly 145 million years ago in the early Cretaceous, after flowering plants came to dominate many environments. The fern Osmunda claytoniana is a paramount example of evolutionary stasis. Paleontological evidence indicates it has remained unchanged, even at the level of fossilized nuclei and chromosomes, for at least 180 million years.

 

Ferns are not of major economic importance, but some are grown or gathered for food, as ornamental plants, for remediating contaminated soils, and have been the subject of research for their ability to remove some chemical pollutants from the air. Some are significant weeds. They also play a role in mythology, medicine, and art.

 

DESCRIPTION

LIFE CYCLE

Ferns are vascular plants differing from lycophytes by having true leaves (megaphylls), which are often pinnate. They differ from seed plants (gymnosperms and angiosperms) in their mode of reproduction - lacking flowers and seeds. Like all other vascular plants, they have a life cycle referred to as alternation of generations, characterized by alternating diploid sporophytic and haploid gametophytic phases. The diploid sporophyte has 2n paired chromosomes, where n varies from species to species. The haploid gametophyte has n unpaired chromosomes, i.e. half the number of the sporophyte. The gametophyte of ferns is a free-living organism, whereas the gametophyte of the gymnosperms and angiosperms is dependent on the sporophyte.

 

LIFE CYCLE OF A TYPICAL FERN

A diploid sporophyte phase produces haploid spores by meiosis (a process of cell division which reduces the number of chromosomes by a half).

A spore grows into a haploid gametophyte by mitosis (a process of cell division which maintains the number of chromosomes). The gametophyte typically consists of a photosynthetic prothallus.

The gametophyte produces gametes (often both sperm and eggs on the same prothallus) by mitosis.

A mobile, flagellate sperm fertilizes an egg that remains attached to the prothallus.

The fertilized egg is now a diploid zygote and grows by mitosis into a diploid sporophyte (the typical "fern" plant).

 

MORPHOLOGY

Like the sporophytes of seed plants, those of ferns consist of stems, leaves and roots.

 

Stems: Fern stems are often referred to as rhizomes, even though they grow underground only in a some of the species. Epiphytic species and many of the terrestrial ones have above-ground creeping stolons (e.g., Polypodiaceae), and many groups have above-ground erect semi-woody trunks (e.g., Cyatheaceae). These can reach up to 20 metres (66 ft) tall in a few species (e.g., Cyathea brownii on Norfolk Island and Cyathea medullaris in New Zealand).[citation needed]

 

Leaf: The green, photosynthetic part of the plant is technically a megaphyll and in ferns, it is often referred to as a frond. New leaves typically expand by the unrolling of a tight spiral called a crozier or fiddlehead fern. This uncurling of the leaf is termed circinate vernation. Leaves are divided into two types a trophophyll and a sporophyll. A trophophyll frond is a vegetative leaf analogous to the typical green leaves of seed plants that does not produce spores, instead only producing sugars by photosynthesis. A sporophyll frond is a fertile leaf that produces spores borne in sporangia that are usually clustered to form sori. In most ferns, fertile leaves are morphologically very similar to the sterile ones, and they photosynthesize in the same way. In some groups, the fertile leaves are much narrower than the sterile leaves, and may even have no green tissue at all (e.g., Blechnaceae, Lomariopsidaceae). The anatomy of fern leaves can either be simple or highly divided. In tree ferns, the main stalk that connects the leaf to the stem (known as the stipe), often have multiple leafy. The leafy structures that grow from the stipe are known as pinnae and are often again divided into smaller pinnules.

 

Roots: The underground non-photosynthetic structures that take up water and nutrients from soil. They are always fibrous and are structurally very similar to the roots of seed plants.

 

The gametophytes of ferns, however, are very different from those of seed plants. Instead, they resemble liverworts. A fern gametophyte typically consists of:

 

Prothallus: A green, photosynthetic structure that is one cell thick, usually heart or kidney shaped, 3–10 mm long and 2–8 mm broad. The prothallus produces gametes by means of:

Antheridia: Small spherical structures that produce flagellate sperm.

Archegonia: A flask-shaped structure that produces a single egg at the bottom, reached by the sperm by swimming down the neck.

Rhizoids: root-like structures (not true roots) that consist of single greatly elongated cells, water and mineral salts are absorbed over the whole structure. Rhizoids anchor the prothallus to the soil.

 

One difference between sporophytes and gametophytes might be summed up by the saying that "Nothing eats ferns, but everything eats gametophytes." This is an over-simplification, but it is true that gametophytes are often difficult to find in the field because they are far more likely to be food than are the sporophytes.

 

EVOLUTION, PHYLOGENY AND CLASSIFICATION

Ferns first appear in the fossil record in the early-Carboniferous period. By the Triassic, the first evidence of ferns related to several modern families appeared. The "great fern radiation" occurred in the late-Cretaceous, when many modern families of ferns first appeared.

 

One problem with fern classification is the problem of cryptic species. A cryptic species is a species that is morphologically similar to another species, but differs genetically in ways that prevent fertile interbreeding. A good example of this is the currently designated species Asplenium trichomanes, the maidenhair spleenwort. This is actually a species complex that includes distinct diploid and tetraploid races. There are minor but unclear morphological differences between the two groups, which prefer distinctly differing habitats. In many cases such as this, the species complexes have been separated into separate species, thus raising the number of overall fern species. Possibly many more cryptic species are yet to be discovered and designated.

 

Ferns have traditionally been grouped in the Class Filices, but modern classifications assign them their own phylum or division in the plant kingdom, called Pteridophyta, also known as Filicophyta. The group is also referred to as Polypodiophyta, (or Polypodiopsida when treated as a subdivision of tracheophyta (vascular plants), although Polypodiopsida sometimes refers to only the leptosporangiate ferns). The term "pteridophyte" has traditionally been used to describe all seedless vascular plants, making it synonymous with "ferns and fern allies". This can be confusing since members of the fern phylum Pteridophyta are also sometimes referred to as pteridophytes.

 

Traditionally, three discrete groups of plants have been considered ferns: two groups of eusporangiate ferns - families Ophioglossaceae (adders-tongues, moonworts, and grape-ferns) and Marattiaceae - and the leptosporangiate ferns. The Marattiaceae are a primitive group of tropical ferns with a large, fleshy rhizome, and are now thought to be a sibling taxon to the main group of ferns, the leptosporangiate ferns. Several other groups of plants were considered "fern allies": the clubmosses, spikemosses, and quillworts in the Lycopodiophyta, the whisk ferns in Psilotaceae, and the horsetails in the Equisetaceae. More recent genetic studies have shown that the Lycopodiophyta are more distantly related to other vascular plants, having radiated evolutionarily at the base of the vascular plant clade, while both the whisk ferns and horsetails are as much "true" ferns as are the Ophioglossoids and Marattiaceae. In fact, the whisk ferns and Ophioglossoids are demonstrably a clade, and the horsetails and Marattiaceae are arguably another clade. Molecular data—which remain poorly constrained for many parts of the plants' phylogeny - have been supplemented by recent morphological observations supporting the inclusion of Equisetaceae within the ferns, notably relating to the construction of their sperm, and peculiarities of their roots. However, there are still differences of opinion about the placement of the Equisetum species (see Equisetopsida for further discussion). One possible means of treating this situation is to consider only the leptosporangiate ferns as "true" ferns, while considering the other three groups as "fern allies". In practice, numerous classification schemes have been proposed for ferns and fern allies, and there has been little consensus among them.

 

A 2006 classification by Smith et al. is based on recent molecular systematic studies, in addition to morphological data. Their phylogeny is a consensus of a number of studies. This phylogeny has been refined in more recent years, and is shown below (to the level of orders).

 

Their classification based on this phylogeny divides extant ferns into four classes:

 

Psilotopsida (whisk ferns and ophioglossoid ferns), about 92 species

Equisetopsida (horsetails), about 15 species

Marattiopsida, about 150 species

Polypodiopsida (leptosporangiate ferns), over 9000 species

 

Others have divided extant ferns into five groups (Psilotales, Ophioglossales, Equisetales, Marattiales and Polypodiopsida), separating the whisk ferns and ophioglossoid ferns.

 

The leptosporangiate ferns are sometimes called "true ferns". This group includes most plants familiarly known as ferns. Modern research supports older ideas based on morphology that the Osmundaceae diverged early in the evolutionary history of the leptosporangiate ferns; in certain ways this family is intermediate between the eusporangiate ferns and the leptosporangiate ferns. Research by Rai and Graham (2010) since this 2006 classification broadly supports the main groups, but queries their relationships, concluding that "at present perhaps the best that can be said about all relationships among the major lineages of monilophytes in current studies is that we do not understand them very well". Grewe et al. (2013) confirmed the inclusion of horsetails within ferns sensu lato, but also suggested that uncertainties remained in their precise placement. For the most recent classification of ferns and lycopods, see: Christenhusz & Chase (2014)

 

ECOLOGY

The stereotypical image of ferns growing in moist shady woodland nooks is far from a complete picture of the habitats where ferns can be found growing. Fern species live in a wide variety of habitats, from remote mountain elevations, to dry desert rock faces, to bodies of water or in open fields. Ferns in general may be thought of as largely being specialists in marginal habitats, often succeeding in places where various environmental factors limit the success of flowering plants. Some ferns are among the world's most serious weed species, including the bracken fern growing in the Scottish highlands, or the mosquito fern (Azolla) growing in tropical lakes, both species forming large aggressively spreading colonies. There are four particular types of habitats that ferns are found in: moist, shady forests; crevices in rock faces, especially when sheltered from the full sun; acid wetlands including bogs and swamps; and tropical trees, where many species are epiphytes (something like a quarter to a third of all fern species).

 

Many ferns depend on associations with mycorrhizal fungi. Many ferns only grow within specific pH ranges; for instance, the climbing fern (Lygodium palmatum) of eastern North America will only grow in moist, intensely acid soils, while the bulblet bladder fern (Cystopteris bulbifera), with an overlapping range, is only found on limestone.

 

The spores are rich in lipids, protein and calories, so some vertebrates eat these. The European woodmouse (Apodemus sylvaticus) has been found to eat the spores of Culcita macrocarpa and the bullfinch (Pyrrhula murina) and the New Zealand lesser short-tailed bat (Mystacina tuberculata) also eat fern spores.

 

USES

Ferns are not as important economically as seed plants but have considerable importance in some societies. Some ferns are used for food, including the fiddleheads of bracken, Pteridium aquilinum, ostrich fern, Matteuccia struthiopteris, and cinnamon fern, Osmundastrum cinnamomeum. Diplazium esculentum is also used by some tropical people as food. Tubers from the King Fern or para (Ptisana salicina) are a traditional food in New Zealand and the South Pacific. Fern tubers were used for food 30,000 years ago in Europe. Fern tubers were used by the Guanches to make gofio in the Canary Islands. Ferns are generally not known to be poisonous to humans. Licorice fern rhizomes were chewed by the natives of the Pacific Northwest for their flavor.

 

Ferns of the genus Azolla are very small, floating plants that do not resemble ferns. Called mosquito fern, they are used as a biological fertilizer in the rice paddies of southeast Asia, taking advantage of their ability to fix nitrogen from the air into compounds that can then be used by other plants.

 

Many ferns are grown in horticulture as landscape plants, for cut foliage and as houseplants, especially the Boston fern (Nephrolepis exaltata) and other members of the genus Nephrolepis. The Bird's Nest Fern (Asplenium nidus) is also popular, as are the staghorn ferns (genus Platycerium). Perennial (also known as hardy) ferns planted in gardens in the northern hemisphere also have a considerable following.

 

Several ferns are noxious weeds or invasive species, including Japanese climbing fern (Lygodium japonicum), mosquito fern and sensitive fern (Onoclea sensibilis). Giant water fern (Salvinia molesta) is one of the world's worst aquatic weeds. The important fossil fuel coal consists of the remains of primitive plants, including ferns.[citation needed]

 

Ferns have been studied and found to be useful in the removal of heavy metals, especially arsenic, from the soil. Other ferns with some economic significance include:[citation needed]

 

Dryopteris filix-mas (male fern), used as a vermifuge, and formerly in the US Pharmacopeia; also, this fern accidentally sprouting in a bottle resulted in Nathaniel Bagshaw Ward's 1829 invention of the terrarium or Wardian case

Rumohra adiantiformis (floral fern), extensively used in the florist trade

Microsorum pteropus (Java fern), one of the most popular freshwater aquarium plants.

Osmunda regalis (royal fern) and Osmunda cinnamomea (cinnamon fern), the root fiber being used horticulturally; the fiddleheads of O. cinnamomea are also used as a cooked vegetable

Matteuccia struthiopteris (ostrich fern), the fiddleheads used as a cooked vegetable in North America

Pteridium aquilinum or Pteridium esculentum (bracken), the fiddleheads used as a cooked vegetable in Japan and are believed to be responsible for the high rate of stomach cancer in Japan. It is also one of the world's most important agricultural weeds, especially in the British highlands, and often poisons cattle and horses.

Diplazium esculentum (vegetable fern), a source of food for some native societies

Pteris vittata (brake fern), used to absorb arsenic from the soil

Polypodium glycyrrhiza (licorice fern), roots chewed for their pleasant flavor

Tree ferns, used as building material in some tropical areas

Cyathea cooperi (Australian tree fern), an important invasive species in Hawaii

Ceratopteris richardii, a model plant for teaching and research, often called C-fern

 

ORGANISMS CONFUSED WITH FERNS

MISUNDERSTOOD NAMES

Several non-fern plants (and even animals) are called "ferns" and are sometimes confused with true ferns. These include:

 

"Asparagus fern" - This may apply to one of several species of the monocot genus Asparagus, which are flowering plants.

"Sweetfern" - A flowering shrub of the genus Comptonia.

"Air fern" - A group of animals called hydrozoan that are distantly related to jellyfish and corals. They are harvested, dried, dyed green, and then sold as a "plant" that can "live on air". While it may look like a fern, it is merely the skeleton of this colonial animal.

"Fern bush" - Chamaebatiaria millefolium - a rose family shrub with fern-like leaves.

 

FERN-LIKE FLOWERING PLANTS

Some flowering plants such as palms and members of the carrot family have pinnate leaves that somewhat resemble fern fronds. However, these plants have fully developed seeds contained in fruits, rather than the microscopic spores of ferns.

 

WIKIPEDIA

 

First page of the "Seedless Data Files", bonus content that will be in the back of the book, SEEDLESS Vol. 1: Hyper Grapes "The Grapes Have Gone Bad!"

 

August 2010!!! 128 full-color pages! Manga-size graphic novel from Image Comics! Get ready for it!!! (there will even be a tiny lil special Sharknife somethin in it)

Any of about 10,000 – 12,000 species (division Filicophyta) of nonflowering vascular plants that have true roots, stems, and complex leaves and reproduce by spores. Though ferns were once classified with the primitive horsetails and club mosses, botanists have since made a clear distinction between the scalelike, one-veined leaves of those plants and the more complexly veined fronds of the ferns, which are more closely related to the leaves of seed plants. Ferns come in a wide variety of sizes and shapes. Many are small, fragile plants; others are treelike (see tree fern). The life cycle is characterized by an alternation of generations between the mature, fronded form (the sporophyte) familiar in greenhouses and gardens and the form that strongly resembles a moss or liverwort (the gametophyte). Ferns are popular houseplants.

 

For more information on fern, visit www.britannica.com.

Remnant of a Guam Tree Snail shell stuck to the bark of this seedless breadfruit tree. These snails make a mucous seal to weather dry conditions and rest. It's not clear what damaged this shell.

Taken in 2006.

 

A stack of "Lenny Baby" cartons at the Haymarket. (The cartons contain "juicy seedless limes."

Scramble 124 ceciliacards.blogspot.com.au/2016/01/hero-arts-scramble.html

2 images

0 embellishments

1 die cut

6 colours (Picked Raspberry, Seedless Preserve, Mowed Lawn, Spiced Marmalade, Abandoned Coral and Tumbled Glass)

Está todo muy apretado, y a pesar de eso casi no me cabe.

When I say deformed, I meant that these coconuts are empty inside and do not contain any seeds. So you won't get any coconut meat or water from this tree. This tree is smaller in size than usual, it could be due to the soil in the area. However, the leaves and inflorescences on this tree is normal. This tree is located at the playground opposite the Rainbow Park shoplot in Luyang, Kota Kinabalu.

Disclaimer: This sample was prepared by the University of Gothenburg.

 

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Vegan FAQ! :)

 

The Web Site the Meat Industry Doesn't Want You to See.

 

Please watch Earthlings.

Part of a set of photos for a melon box.