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Banana
From Wikipedia, the free encyclopedia
For the plant genus to which bananas belong, see Musa (genus). For other uses, see
Banana (disambiguation).

Fruits of four different banana cultivars

The banana is an edible fruit, botanically a berry,[1][2] produced by several kinds of
large herbaceous flowering plants in the genus Musa.[3] 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.[4][5] They are grown in 135
countries,[6] 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.[3] 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.

Contents [hide]
1

Description

Etymology

Taxonomy

Bananas and plantains

Historical cultivation

5.1

Early cultivation

5.2

Plantation cultivation in the Caribbean, Central and South America

5.3

Peasant cultivation for export in the Caribbean

5.4

East Africa

Modern cultivation

6.1

Cavendish

6.2

Ripening

6.3

Storage and transport

6.4

Production and export

Pests, diseases, and natural disasters

7.1

Panama disease

7.1.1 Tropical race 4

7.2

Black sigatoka

7.2.1 In East Africa

7.3

Banana bunchy top virus

7.4

Banana bacterial wilt

Nutrition

Culture

9.1

Food and cooking

9.1.1 Fruit
9.1.2 Flower
9.1.3 Leaves
9.1.4 Trunk
9.2

Fiber

9.2.1 Textiles
9.2.2 Paper
9.3

Cultural roles

9.3.1 Arts
9.3.2 Religion and popular beliefs
9.3.3 Unicode
9.4

Other uses

10

Notes

11

References

12

Bibliography

13

Further reading

14

External links

Description
Photo of a banana corm growing from loamy soil
A banana corm, about 25 cm (10 in) across

A banana farm in Chinawal, India

Young banana plant

The banana plant is the largest herbaceous flowering plant.[7] All the above-ground
parts of a banana plant grow from a structure usually called a "corm".[8] 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.[9] 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.[10] Cultivated
banana plants vary in height depending on the variety and growing conditions. Most
are around 5 m (16 ft) tall, with a range from 'Dwarf Cavendish' plants at around 3
m (10 ft) to 'Gros Michel' at 7 m (23 ft) or more.[11][12] Leaves are spirally
arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide.[1] They are
easily torn by the wind, resulting in the familiar frond look.[13]

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.[14] 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.[15]) 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.[16] 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.[17]

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 320 tiers, or commercially as a "banana stem", and
can weigh 3050 kilograms (66110 lb). Individual banana fruits (commonly known
as a banana or "finger") average 125 grams (0.276 lb), of which approximately 75%
is water and 25% dry matter (nutrient table, lower right).

The fruit has been described as a "leathery berry".[18] 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.[19] In cultivated varieties, the seeds are diminished nearly to nonexistence; their remnants are tiny black specks in the interior of the fruit.[20]

Bananas are naturally slightly radioactive,[21][22] 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.[23] The banana equivalent
dose of radiation is sometimes used in nuclear communication to compare radiation
levels and exposures.[24]

Banana 'tree' showing fruit and inflorescence.

Banana inflorescence, partially opened

Female flowers have petals and other flower parts at the tip of the ovary
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.[25]

Taxonomy

The Musa 'Nendran' cultivar grown widely in the Indian state of Kerala is a member
of the AAB cultivar group

The genus Musa was created by Carl Linnaeus in 1753.[26] The name may be
derived from Antonius Musa, physician to the Emperor Augustus, or Linnaeus may
have adapted the Arabic word for banana, mauz.[27] 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;[26] several produce edible fruit, while others are cultivated as
ornamentals.[28]

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.[29]

In a series of papers published from 1947 onwards, Ernest Cheesman showed that
Linnaeus' 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.[30] 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.[29] 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.[30][31]

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.[32]

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.[33]

Bananas and 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.[34] Linnaeus made the same
distinction between plantains and bananas when first naming two "species" of
Musa.[35] 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.[36] The cooking bananas of East Africa belong
to a different group, the East African Highland bananas,[12] so would not qualify as
"true" plantains on this definition.

Cavendish bananas are the most common dessert bananas sold

An alternative approach divides bananas into dessert bananas and cooking

bananas, with plantains being one of the subgroups of cooking bananas.[37] 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".[38]
[39] 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, nonplantain cooking bananas, and plantains, although there were overlaps between
dessert and cooking bananas.[40]

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.[41] 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.[42]

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
Early cultivation
See also: Musa acuminata

Original native ranges of the ancestors of modern edible bananas. Musa acuminata
is shown in green and Musa balbisiana in orange.[43]
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.[4][44] 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.[45]

Map stating that banana cultivation occurred in pre-Islamic times in India and
Southeast Asia, during the 7001500 CE "Islamic period" along the Nile River and in
Mesopotamia and Palestine, and less-certainly in sub-Saharan Africa during that
same period
Actual and probable diffusion of bananas during Islamic times (7001500 CE)[46]
Phytolith discoveries in Cameroon dating to the first millennium BCE[47] 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.[48]
The earliest prior evidence indicates that cultivation dates to no earlier than late 6th
century CE.[49] 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.[50]

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.[46] In 650, Islamic conquerors brought the banana to
Palestine. Today, banana consumption increases significantly in Islamic countries
during Ramadan, the month of daylight fasting.[51]

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.[52]

Bananas were introduced to the Americas by Portuguese sailors who brought the
fruits from West Africa in the 16th century.[53]

Many wild banana species as well as cultivars exist in extraordinary diversity in

India, China, and Southeast Asia.

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[54]

In 1999 archaeologists in London discovered what they believed to be the oldest
banana in the UK, in a Tudor rubbish tip.[55]

Plantation cultivation in the Caribbean, Central and South America

Main article: History of modern banana plantations in the Americas
Photo of two cross-sectional halves of seed-filled fruit.
Fruits of wild-type bananas have numerous large, hard seeds.
In the 15th and 16th centuries, Portuguese colonists started banana plantations in
the Atlantic Islands, Brazil, and western Africa.[56] 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.[57] As late as the
Victorian Era, bananas were not widely known in Europe, although they were
available.[56] 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 multinational giant corporations like today's Chiquita Brands International and Dole.[57]
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 selfsufficient, 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.[58]

Peasant cultivation for export in the Caribbean

Main article: History of peasant banana production in the Americas
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.[59]

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 12 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.[citation needed] Banana crops are vulnerable
to destruction by high winds, such as tropical storms or cyclones.[60]

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.[citation needed]

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.[citation needed]

East Africa
Main article: East African Highland bananas
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 (99 lb) per year, the highest in the world.[citation needed]

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.[61] 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 68
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.[citation needed]

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.[citation needed]

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.[citation needed]

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).[citation needed]

As a non-seasonal crop, bananas are available fresh year-round.[62]

Cavendish
Main article: Cavendish bananas
Grocery store photo of several bunches of bananas
Cavendish bananas are the main commercial banana cultivars sold in the world
market.
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,[61] despite only
coming into existence in 1836.[63] 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.[61] 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.[64]

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

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.[65] 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 diseaseresistant, mass-market banana.[61]

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.[66][67] Flavor and
texture are also affected by ripening temperature. Bananas are refrigerated to
between 13.5 and 15 C (56.3 and 59.0 F) 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 (39 F) environment of a
domestic refrigerator, although the fruit inside remains unaffected.

Two adjacent photos of bananas. The left is in sunlight; the right is under ultraviolet
light.
Ripened bananas (left, under sunlight) fluoresce in blue when exposed to UV light.
"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 greenpicked fruit,[citation needed] this reduces shelf life to only 710 days.[citation
needed]

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.[citation needed]

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.[68]

Storage and 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 34 weeks at 13
C (55 F). On arrival, bananas are held at about 17 C (63 F) 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.[citation needed] 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.[69]

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 34 weeks without
the need for refrigeration.[70][71][72]

Production and export

Production and export of bananas and plantains by country[Note 1]
Country

Millions

of tonnes

Percentage

of world
total
Table 1: Production (2012)
India 24.9

18%

China 10.6

8%

Uganda

9.8

7%

Philippines 9.2

7%

Ecuador

7.6

5%

Brazil 6.9

5%

Indonesia

6.2

4%

Colombia

5.3

4%

Cameroon

4.9

3%

Ghana

3.6

3%

All other countries 50.2

Total world

36%

139.2 100%

Table 2: Exports (2011)

Ecuador

5.2

29%

Costa Rica 1.8

10%

Colombia

10%

1.8

Philippines 1.6

9%

Guatemala 1.5

8%

All other countries 6.0

Total world

17.9

34%

100%

Indian Bananas, various varieties sold in a rural shop in South India

Statistics on the production and export of bananas and plantains are available from
the Food and Agriculture Organization. Some countries produce statistics which
distinguish between bananas and plantains, but two of the top three producers
(India and China) do not, so comparisons can only be made using the total for
bananas and plantains combined. The 2012 statistics (see Table 1) show that India
led the world in banana production, producing around 18% of the worldwide crop of
139 million metric tonnes. Philippines was the next largest producer with around 7%
of the worldwide crop. Its national data does distinguish between bananas and

plantains, and shows that the latter made up over 95% of production. Ten countries
produced around two thirds of the total world production.[Note 1]

The statistics for the export of bananas and plantains show a rather different picture
(see Table 2). Total world exports at around 18 million metric tonnes amounted to
only 12% of total world production; two thirds of the exports were generated by only
five countries. The top three producing countries do not appear in this table, and
two countries, Costa Rica and Guatemala, do not appear in the table of top
producers. Only the Philippines has a consistent position in both tables. Exports
were dominated by Ecuador, with 29% of the world total. Statistics for Ecuador
distinguish between bananas and plantains; 93% of its exports were classified as
bananas.[Note 1]

Bananas and plantains constitute a major staple food crop for millions of people in
developing countries. In most tropical countries, green (unripe) bananas used for
cooking represent the main cultivars. Bananas are cooked in ways that are similar to
potatoes. Both can be fried, boiled, baked, or chipped and have similar taste and
texture when served. One banana provides about the same calories as one potato.
[citation needed]

Most producers are small-scale farmers either for home consumption or local
markets. Because bananas and plantains produce fruit year-round, they provide an
extremely valuable food source during the hunger season (when the food from one
annual/semi-annual harvest has been consumed, and the next is still to come).
Bananas and plantains are therefore critical to global food security.

Bananas have been an important source of disagreement in the Doha Round of

trade talks. A study for ICTSD showed that the new deal on EU banana import tariffs
will be a boon to Latin American exporters but would trigger a drop in exports of the
fruit from African, Caribbean and Pacific (ACP) countries.[73]

Bananas are among the most widely consumed foods in the world. Chiquita, Del
Monte, Dole, and Fyffes grow their own bananas in Ecuador, Colombia, Costa Rica,
Guatemala, and Honduras. Banana plantations are capital intensive and demand
significant expertise. The majority of independent growers are large and wealthy
landowners in these countries. Producers have attempted to raise prices via

marketing them as "fair trade" or Rainforest Alliance-certified in some countries.

[citation needed]

The banana has an extensive trade history starting with firms such as the Irish
Fyffes and the US United Fruit Company (now Chiquita) at the end of the 19th
century. For much of the 20th century, bananas and coffee dominated the export
economies of Central America. In the 1930s, bananas and coffee made up as much
as 75% of the region's exports. As late as 1960, the two crops accounted for 67% of
the exports from the region. Though the two were grown in similar regions, they
tended not to be distributed together. The United Fruit Company based its business
almost entirely on the banana trade, because the coffee trade proved too difficult to
control. The term "banana republic" has been applied to most countries in Central
America, but from a strict economic perspective only Costa Rica, Honduras, and
Panama had economies dominated by the banana trade.[citation needed]

The European Union has traditionally imported many of its bananas from former
European Caribbean colonies, paying guaranteed prices above global market rates
(see Lom Convention). These arrangements have now been largely withdrawn
under pressure from other major trading powers, principally the United States. The
withdrawal of these indirect subsidies to Caribbean producers is expected to favour
the more efficient banana producers of Central America, in which American
companies have an economic interest. In addition, small-scale Caribbean producers
are finding it difficult to comply with increasingly strict certification requirements.
Some support is being provided to Caribbean countries under the EU's Banana
Accompanying Measures (BAM).[74]

The United States produces few bananas. A mere 14,000 tonnes (14,000 long tons;
15,000 short tons) were grown in Hawaii in 2001.[75] Bananas were once grown in
Florida[citation needed] and southern California.[76]

In March 2014 it was announced that Fyffes and Chiquita would merge to create the
world's largest banana company, worth about $1bn (597m). The new firm, named
ChiquitaFyffes, is expected to sell about 160 million boxes of bananas annually.[77]

Pests, diseases, and natural disasters

Main article: List of banana and plantain diseases

Photo of bananas in blue plastic bag

Banana bunches are sometimes encased in plastic bags for protection. The bags
may be coated with pesticides.
While in no danger of outright extinction, the most common edible banana cultivar
Cavendish (extremely popular in Europe and the Americas) could become unviable
for large-scale cultivation in the next 1020 years. Its predecessor 'Gros Michel',
discovered in the 1820s, suffered this fate. Like almost all bananas, Cavendish lacks
genetic diversity, which makes it vulnerable to diseases, threatening both
commercial cultivation and small-scale subsistence farming.[78][79] Some
commentators remarked that those variants which could replace what much of the
world considers a "typical banana" are so different that most people would not
consider them the same fruit, and blame the decline of the banana on monogenetic
cultivation driven by short-term commercial motives.[58]

Panama disease
Panama disease is caused by a fusarium soil fungus (Race 1), which enters the
plants through the roots and travels with water into the trunk and leaves, producing
gels and gums that cut off the flow of water and nutrients, causing the plant to wilt,
and exposing the rest of the plant to lethal amounts of sunlight. Prior to 1960,
almost all commercial banana production centered on "Gros Michel", which was
highly susceptible.[80] Cavendish was chosen as the replacement for Gros Michel
because, among resistant cultivars, it produces the highest quality fruit. However,
more care is required for shipping the Cavendish, and its quality compared to Gros
Michel is debated.[by whom?][citation needed]

According to current sources, a deadly form of Panama disease is infecting

Cavendish. All plants are genetically identical, which prevents evolution of disease
resistance. Researchers are examining hundreds of wild varieties for resistance.[80]

Tropical race 4
Tropical race 4 (TR4) is a reinvigorated strain of Panama disease first discovered in
1993. This virulent form of fusarium wilt has wiped out Cavendish in several
southeast Asian countries. It has yet to reach the Americas; however, soil fungi can
easily be carried on boots, clothing, or tools. This is how TR4 travels and is its most
likely route into Latin America. Cavendish is highly susceptible to TR4, and over
time, Cavendish is almost certain to be eliminated from commercial production by
this disease. The only known defense to TR4 is genetic resistance.[81]

Black sigatoka
Black sigatoka is a fungal leaf spot disease first observed in Fiji in 1963 or 1964.
Black Sigatoka (also known as black leaf streak) has spread to banana plantations
throughout the tropics from infected banana leaves that were used as packing
material. It affects all main cultivars of bananas and plantains (including the
Cavendish cultivars[64]), impeding photosynthesis by blackening parts of the
leaves, eventually killing the entire leaf. Starved for energy, fruit production falls by
50% or more, and the bananas that do grow ripen prematurely, making them
unsuitable for export. The fungus has shown ever-increasing resistance to
treatment, with the current expense for treating 1 hectare (2.5 acres) exceeding
$1,000 per year. In addition to the expense, there is the question of how long
intensive spraying can be environmentally justified. Several resistant cultivars of
banana have been developed, but none has yet received commercial acceptance
due to taste and texture issues.[citation needed]

In East Africa
With the arrival of black sigatoka, banana production in eastern Africa fell by over
40%. For example, during the 1970s, Uganda produced 15 to 20 tonnes (15 to 20
long tons; 17 to 22 short tons) of bananas per hectare. Today, production has fallen
to only 6 tonnes (5.9 long tons; 6.6 short tons) per hectare.[citation needed]

The situation has started to improve as new disease-resistant cultivars have been
developed by the International Institute of Tropical Agriculture and the National
Agricultural Research Organisation of Uganda (NARO), such as FHIA-17 (known in
Uganda as the Kabana 3). These new cultivars taste different from the Cabana
banana, which has slowed their acceptance by local farmers. However, by adding
mulch and manure to the soil around the base of the plant, these new cultivars have
substantially increased yields in the areas where they have been tried.[citation
needed]

The International Institute of Tropical Agriculture and NARO, funded by the

Rockefeller Foundation and CGIAR have started trials for genetically modified
bananas that are resistant to both Black sigatoka and banana weevils. It is
developing cultivars specifically for smallholder and subsistence farmers.[citation
needed]

Banana bunchy top virus

Banana bunchy top virus (BBTV) jumps from plant to plant using aphids. It stunts
leaves, resulting in a "bunched" appearance. Generally, an infected plant does not
produce fruit, although mild strains exist which allow some production. These mild
strains are often mistaken for malnourishment, or a disease other than BBTV. There
is no cure; however, its effect can be minimized by planting only tissue-cultured
plants (in vitro propagation), controlling aphids, and immediately removing and
destroying infected plants.[citation needed]

Banana bacterial wilt

Banana bacterial wilt (BBW) is a bacterial disease caused by Xanthomonas
campestris pv. musacearum.[82] After being originally identified on a close relative
of bananas, Ensete ventricosum, in Ethiopia in the 1960s,[83] BBW occurred in
Uganda in 2001 affecting all banana cultivars. Since then BBW has been diagnosed
in Central and East Africa including the banana growing regions of Rwanda, the
Democratic Republic of the Congo, Tanzania, Kenya, Burundi, and Uganda.[84]

Nutrition
Bananas, raw (Daily Value)
Nutritional value per 100 g (3.5 oz)
Energy

371 kJ (89 kcal)

Carbohydrates
22.84 g
Sugars

12.23 g

Dietary fiber 2.6 g

Fat
0.33 g
Protein
1.09 g
Vitamins
Thiamine (B1)

(3%) 0.031 mg

Riboflavin (B2)
Niacin (B3)

(6%) 0.073 mg

(4%) 0.665 mg

Pantothenic acid (B5)

(7%) 0.334 mg

Vitamin B6

(31%) 0.4 mg

Folate (B9)

(5%) 20 g

Choline

(2%) 9.8 mg

Vitamin C

(10%) 8.7 mg

Minerals
Iron

(2%) 0.26 mg

Magnesium (8%) 27 mg
Manganese (13%) 0.27 mg
Phosphorus (3%) 22 mg
Potassium

(8%) 358 mg

Sodium

(0%) 1 mg

Zinc

(2%) 0.15 mg

Other constituents
Water 74.91 g
Fluoride

2.2 g

Link to USDA Database entry

Units
g = micrograms mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Bananas are an excellent source of vitamin B6 and contain moderate amounts of
vitamin C, manganese and dietary fiber (right table).[85]

Although bananas are commonly thought to supply exceptional potassium content,

[86] their actual potassium content is relatively low per typical food serving at only
8% of the Daily Value (right table). A compilation of potassium content in common
foods consumed in the United States shows that raw bananas rank 1,611th,
supplying 358 mg of potassium per 100 g; some foods with higher potassium
content include beans, milk, apricots, carrots, sweet green bell peppers and
potatoes.[87]

Banana ingestion may affect dopamine production in people deficient in the amino
acid tyrosine, a dopamine precursor present in bananas.[88][89] Individuals with a
latex allergy may experience a reaction to bananas.[90]

Ripe bananas were found to contain serotonin, dopamine and norepinephrine.[91]

Culture
Food and cooking
See also: Cooking plantain and List of banana dishes
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.[92][93][94]

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.
[95][96]

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, turn, 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,[97] fried into chips (upperi)[98] or
fried in batter (pazhampori).[99] 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.[97]

Seeded bananas (Musa balbisiana), one of the forerunners of the common

domesticated banana,[100] are sold in markets in Indonesia.[citation needed]

Flower
Banana hearts are used as a vegetable[101] in South Asian and Southeast Asian
cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods.
[102] The flavor resembles that of artichoke. As with artichokes, both the fleshy part
of the bracts and the heart are edible.[103]

Leaves
Main article: Banana leaf
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.[104] 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.[citation needed]

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.

Peeled, whole, and longitudinal section

A bunch of Cavendish banana

Kilawin na pus ng saging, a Filipino dish using banana flowers

Nicaraguan Nacatamales, in banana leaves, ready to be steamed

Kaeng yuak is a northern Thai curry made with the core of the banana plant

Pisang goreng fried banana coated in batter, popular snack in Indonesia

Banana in sweet gravy, known as pengat pisang in Malay. Popular along Malaysia's
east coast
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.[105]

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.[citation needed]

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.[citation needed]

Paper
Main article: Banana 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.

Cultural roles

Coconut, banana and banana leaves used while worshiping River Kaveri at
Tiruchirappalli, India.

Banana flowers and leaves for sale in the Thanin market in Chiang Mai, Thailand.
Arts
The song "Yes! We Have No Bananas" was written by Frank Silver and Irving Cohn
and originally released in 1923; for many decades, it was the best-selling sheet
music in history. Since then the song has been rerecorded several times and has
been particularly popular during banana shortages.[106][107]
A person slipping on a banana peel has been a staple of physical comedy for
generations. An American comedy recording from 1910 features a popular character
of the time, "Uncle Josh", claiming to describe his own such incident:[108]
Now I don't think much of the man that throws a banana peelin' on the sidewalk,
and I don't think much of the banana peel that throws a man on the sidewalk
neither ... my foot hit the bananer peelin' and I went up in the air, and I come down
ker-plunk, jist as I was pickin' myself up a little boy come runnin' across the street ...
he says, "Oh mister, won't you please do that agin? My little brother didn't see you
do it."

The poet Bash is named after the Japanese word for a banana plant. The "bash"
planted in his garden by a grateful student became a source of inspiration to his
poetry, as well as a symbol of his life and home.[109]
The cover artwork for the debut album of The Velvet Underground features a
banana made by Andy Warhol. On the original vinyl LP version, the design allowed
the listener to "peel" this banana to find a pink, peeled phallic banana on the inside.
[110]
Religion and popular beliefs

Nang Tani, the female ghost of Thai folklore that haunts banana plants

In Burma, bunches of green bananas surrounding a green coconut in a tray form an

important part of traditional offerings to the Buddha and the Nats.[citation needed]

In all the important festivals and occasions of Hindus, the serving of bananas plays
a prominent part. Traditionally in Tamil marriages, banana plants are tied on both
sides of the entrance of houses to bless the newlyweds to be useful to each other.
[citation needed] The banana is one of three fruits with this significance, the others
being mango and jack fruit.[citation needed]

In Thailand, it is believed that a certain type of banana plants may be inhabited by a

spirit, Nang Tani, a type of ghost related to trees and similar plants that manifests
itself as a young woman.[111] Often people tie a length of colored satin cloth
around the pseudostem of the banana plants.[112]

In Malay folklore, the ghost known as Pontianak is associated with banana plants
(pokok pisang), and its spirit is said to reside in them during the day.[113]

Unicode
The Unicode standard includes the emoji character U+1F34C BANANA (HTML
🍌).[114]

Other uses
The large leaves may be used as umbrellas.[104]
Banana peel may have capability to extract heavy metal contamination from river
water, similar to other purification materials.[115][116] In 2007, banana peel
powder was tested as a means of filtration for heavy metals and radionuclides
occurring in water produced by the nuclear and fertilizer industries (cadmium
contaminant is present in phosphates). When added and thoroughly mixed for 40
minutes, the powder can remove roughly 65% of heavy metals, and this can be
repeated.
Notes
^ Jump up to: a b c The figures in the tables were derived from: "FAOSTAT". Food
and Agriculture Organization of the United Nations. The datasets for bananas and
plantains for 2012 (export dataset 2011) were downloaded and combined (the two

are not distinguished in many cases). Totals and percentages were then calculated.
The number of countries shown was chosen to account for a minimum of 66% of the
world total.
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Further reading
Harriet Lamb, "Fighting The Banana Wars and other Fairtrade Battles", ISBN 978-184604-083-2
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