#lacatan

[bipedalseal]

acciddentally typed “gubat banana” instead of “gubat banwa” and. sudden mental image of kadungganan fighting with turon at bananaq

[sweetkoalastarfish]

The Banana Industry in the Philippines: Opportunities and Challenges

Bananas are one of the most widely produced and consumed fruits worldwide. The Philippines is a significant producer and exporter of bananas, with a substantial market both domestically and Internationally. Let's explore the following aspects of bananas in the Philippines: import/export, cultivation, advantages and disadvantages, impact on environment and society, government support, and health, cosmetic benefits.

Importing and Exporting Bananas

Export: The Philippines is one of the largest exporters of bananas, primarily exporting to Japan, China, South Korea, and the Middle East, and other Asian countries. The primary export varieties include the Cavendish and Lacatan. The banana export Industry play a crucial role in the Philipine econonomy, contributing to export revenue and providing employment.

Import: While the Philippines is a major banana exporter, it generally does not import banana due to its robust domestic production. Local production meets domestic demand, and the surplus is exported.

Banana Cultivation and Planting

. Climate and Soil requirements: Bananas thrive in tropical climates with consistent warmth and humidity. They require well-drained soil and ample water to grow. Bananas can be grown at sea level to 1,200 meters.

. Planting and Cultivation: Bananas are typically grown from suckers (young shoots that emerge from the base of a banana plant) or tissue-cultured plantlets. They require spacing to allow for proper growing and air circulation. Proper care includes regular watering, fertilization, and pest management. Pruning and removing excess suckers help ensure healthy growth.

Advantages: Bananas are a high-yield crop, providing consistent production once established. They are a valuable cash crop for farmers, with a well-established market for both local and export sales. Bananas can be used in various ways-fresh, processed (banana chips, banana bread) or used as animal feed.

Disadvantages: Bananas are susceptible to diseases like Panama disease and Black Sigatoka, which can devastate crops. The Industry can be resource-intensive, requiring significant water and chemical inputs for pest and disease control. Market fluctuations and global trade dynamics can Impact banana prices and demand.

Impact on Environment and Society

. Environmental Impact: Large scale banana plantations can lead to deforestation, soil degradation, and biodiversity loss. Intensive chemical use for pest and disease control can also have environmental repercussions. Sustainable practices such as agroforestry and organic farming, can help mitigate these impacts.

. Societal Impact: Banana farming provides employment and Income for many communties in the Philippines, supporting local economies. The Industry can face labor-related challenges, including working conditions and fair wages. Efforts to Improve labor standard are essential for sustainable growth.

Government Support for Banana Farmers

. Government Initiatives: The Philippine government supports banana farmers through programs that provide training, subsidies and research into disease-resistant banana varieties. Organizations like the Department of Agriculture and government-affiliated research Institutions work to promote sustainable banana farming practices and market access.

. Challenges: Despite government support, banana farmers can face challenges in accessibile resources, dealing with land tenure issues, and managing market fluctuations. Government programs aim to address these issues but require ongoing attention to be effective.

Health and Cosmetic Benefits

. Nutritional Value: Bananas are rich in essential nutrients like potassium, vitamin C, and vit. B6. They are also a good source of dietary fiber.

. Health Benefits: Bananas are known for supporting heart health due to their high potassium content. They are also beneficial for digestion and can help regulate blood pressure. The natural sugars in bananas provide a quick source of energy, making them a popular snack for athletes and active Individuals.

In Cosmetics: Bananas contain a variety of nutrients, antioxidants, and natural compunds that make them valuable for skincare and haircare products. Here's how banans are used in cosmetics.

. Moisturizing Properties: Bananas are rich in potassium and natural oils, which help moisturize and soften skin. They can be used in face masks, body scrubs, and cream to hydrate dry skin.

. Anti-Aging Benefits: The antioxidant in bananas, like vitamin C and vitamin E, may help reduce the appearance of wrinkles and fine lines. This makes bananas a popular Ingredient in anti-aging products.

. Soothing and Healing: Banana peels contain compunds that can soothe skin Irritation and promote healing. Some skincare products use banana extracts or banana peel extracts for their calming effects.

. Haircare: Bananas can nourish hair, providing moisture and improving elasticity. They are often used in hair masks and conditioners to repair damaged hair and promote shine.

. Natural and Organic Cosmetics: As consumers Increasingly seek natural and organic products, bananas and banana-based Ingredients fit well into this trend. Many DIY skincare and haircare recipes use bananas as a key ingredient.

Bananas as Organic Fertilizers

Bananas, particularly their peels and other waste products, can be used as organic fertilizers. Here's how they contribute to soil health and plant growth:

. Rich in Nutrients: Banana peels contain essential nutrients like potassium, phosphorous, and calcium, which are beneficial for plant growth. When used as fertilizer, they can help promote healthy roots, flowering, and fruiting.

. Composting: Banana peels and other organic Banana waste can be added to compost piles, contributing to rich, nutrient-dense compost. This compost can then be used to fertilize garden and crops.

. Banana Tea Fertilizer: A common DIY method involves soaking banana peels in water to create a nutrient-rich "banana tea". This liquid can be used to water plants, providing an organic boost to their growth.

. Reduce Waste: Using banana waste as fertilizer helps reduce organic waste, contributing to sustainability. It provides an eco-friendly alternative to chemical fertilizers.

Overall, banana are a crucial crop for the Philippines, with significant economic, societal and health-related benefits. Bananas and their by-products offer diverse applications beyond food, finding uses in cosmetics and organic fertilizers. Their natural compounds make them valuable in skincare and health products, while their nutrient-rich peels serve as an excellent source of organic fertilizer. These applications contribute to sustainability and align with the growing trend toward natural and eco-friendly products.

While there are challenges, ongoing government support and sustainable practices can help ensure the industry's continued success.

Thank you for reading. Until next time, salamat and see you soon!

[em-orald]

This is not entirely true! The taste of the Cavendish banana was thought to be superior to the Gros Michel at the time. Also, the Cavendish was purposefully selected after a concerted effort to replace the Gros Michel, since the banana companies knew it was in danger from Panama disease.

Here’s an excerpt from an /r/AskHistorians post about this topic, link below. AskHistorians is a very reliable source, it’s full of practicing historians on a huge range of topics and has very strict moderation. I also recommend reading through the link, there’s a lot of good commentary lower down in the comments.

It's true, today's American population much prefers our Hostess Twinkies to have vanilla filling instead of their original banana-flavored cream. But the idea that the bananas largely available in U.S. grocery stores are vastly inferior to "Big Mike" (Gros Michel, the banana so popular it had a nickname) is part legend, part nostalgia, and part flat-out historical error.

First, it's important to point out that Bike Mike didn't ascend to stardom because of good taste. In fact, it was also kind of a pain to grow, and Panama disease showed up just when the export banana market was exploding (1890s). The major driver for its initial popularity was the dominating role of shipping companies in controlling international banana trade. Although other varieties of bananas were sold in the U.S. in the first half of the 20th century, the Gros Michel had the major transport advantage that it didn't really bruise or otherwise suffer from being jostled around in transit.

But as noted, Panama disease was already a problem as US banana consumption increased 300% from 1890 to 1911, and things were only getting worse. So the first real organization towards a change occurred in 1925, at a...well, a banana conference, in Chicago.

George Chittenden of the United Fruit Company proposed switching to a new cultivar, the Lacatan banana. The taste was indistinguishable from Big Mike, he claimed.

The public disagreed.

United Fruit's attempts to ship and sell Lacatan bananas in the southern U.S. fell far short of goals in terms of both number sold and revenue per banana that did get sold. There is some disagreement over whether the problem was that people actively disliked Lacatan bananas or they simply preferred Big Mike if those were also available. You might say people were...split on the matter.

Looks were also a problem. Chittenden, while defending the taste, observed, "The intermediate stage between green and dead ripe is not attractive to look at. Instead of a handsome green it is a rather dull gray-green." And a rival pointed out the problem with claiming that the two cultivars tasted the same: sure...but only if "the skin of the [Lacatan] has practically turned black..In this condition the fruit is uninviting to the eye and hard to sell."

So inasmuch as there was a problem with a Great Banana Swap, it was in the 1920s, it was the Lacatan, and there was in the end no actual swap.

The Valery Cavendish, on the other hand? Jean Paul Valles points out that the Valery actually was indistinguishable in terms of taste, as determined by actual taste tests. And there is some reason for it.

After the market depression of, well, That Depression and subsequently World War II, plus a second major banana-plant disease, Sigatoka, banana companies mobilized. They put significant effort into researching and hybridizing (is that a verb?) multiple potential cultivars.

The first attempted version failed both the financial and consumer test, producing not nearly enough cubic banana. But when the companies turned to different Cavendish cultivars, they had much better luck. Much better. People thought it tasted AND smelled better than the 1960s version of the Big Mike. And, of course, it played well in (literally) Peoria.

Despite the big advantage of the Cavendish being in the growing rather than the shipping, shippers were eager to adjust to the more easily bruised Valery by using crates and padding. Growers resisted a change from Big Mike, both in the 1920s and again in the 1960s, and attempted to convince banana companies that people disliked Cavendish bananas.

The nostalgic view of Big Mike is still fostered in pophist books like Lorna Piatti-Farnell's Banana: A Global History (the quality of books in this series...varies):

“The famous banana of the pre-1950s era...was not only larger, but had a creamier texture and a richer flavour, as well as a visibly thicker skin.”

But economic and environmental historians, with their pesky "primary" "sources," tell a different story.

Please please god fact check the banana flavor post if you haven’t. I can’t find it. Please. It drives me crazy every time I think about it because it’s not. It’s not entirely inaccurate??? But it’s not- I just. Please god I think about banana flavoring mythos every day. Every day.

i know what post you mean and if anyone can find it, please send it in!! also I think I might be in love with you

[kyzermarck]

bahala'g saging, basta loving!!! saging na sab!!! kahamok sa pilay!!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #banana #saging #lacatan #latundan #November2020 https://www.instagram.com/p/CHFc8w8BiYE/?igshid=16tzw2i1e0vcx

[thisadventurouslife]

3/3/21

Robert is Here, Homestead, Florida

(Top:) Papaya sign with a stack of mangos. A mango is a stone fruit. Mangoes are native to South Asia and is part of the cashew family. (X)

(Bottom left:) Manzano bananas, or Latundan bananas, is one of the most common banana cultivars in Southeast Asia and the Philippines, along with Lacatan and Saba bananas. (X)

(Bottom right:) Sugarcane. Sugarcane grows six to twenty feet tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the stalk internodes. It is native to the warm temperate tropical regions of India, Southeast Asia, and New Guinea. The plant is also grown for biofuel production, especially in Brazil, as the canes can be used directly to produce ethyl alcohol (ethanol). (X)

[hashirun]

I just learned that the English term for saba is "plantain." Another term is "cooking banana" which is super boring but makes more sense.

Apparently 'plaintain' is the term used for bananas which are used for cooking - which is not limited to saba since there are other cultivars aside from saba which can be used for cooking. A common characteristic of plantains is their high starch content which makes them ideal for cooking.

Fun fact about the lakatan: the Filipino lakatan is not to be confused with the Malaysian Cavendish, which is also called lacatan in Latin America and West Indies.

Thanks Google and Wikipedia 😅

[prinxexakimmie]

#baking101 #mybakingjourney #mybakindadventures #frustratedbaker #frustratedcook #bananaloaf #bakingph #banana #lacatan #happymommy #happywife #love #happiness #contentment #faith #cookingph https://www.instagram.com/p/BqjYFJbBwxXpiKEd6v9W1kRmO-1ZF79tjKslDA0/?utm_source=ig_tumblr_share&igshid=18bg9u5v0q8x4

[thersfarm]

Commonly known as Lacatan in Guyana 🇬🇾 and the West Indies other names include Monte Cristo, Giant Fig, Bungulan, and Mestiça. This delicious banana starts green and stays green, even when ripe. Perfect for the Rs Banana Bread. What do you call it? How do you use it? #GoodEatsAtTheRsFarm #GuyaneseTreats 🇬🇾 #FruitsAtTheRsFarm #FarmTour #TheRsFarm (at The Rs Farm) https://www.instagram.com/p/Cg6wWfQuKu4/?igshid=NGJjMDIxMWI=

[farmdelosreyestedeschi]

Farm Tedeschi Punta bulocawe ,Carles iloilo.Philippines,Flavors taste of Philippines, (banana of the earth),"vegetable-banana" (Musa paradisiaca),Dwarf Banana cavendish ,banana ICeCream Banana,banana Giant,banana Lacatan,banana Cavendish,Manila Black Banana,banana Variegated,banana Señorita,banana Saba,Red Banana,banana Double Mahoi,banana Thousand Fingers,banana Cordova,Red Blood Banana,latudan banana,red morado banana,banana Musa itinerans Burmese Blu,banana Musa Balbisiana atia nero, Musa johnsii Honey Banana ,   Musa laterita,Bronze , Musa velutina,Musa ornata, Royal , Musa coccinea, dwarf mutant,variegated mutant , Calcutta , Musa basjoo,Cici, and , Musa balbisiana ,musa acuminata,Eat me!,Drink me !,Fram eat me,farm drink me,sangingka eat me,sangingka drink me,Swimming through the tropical ,exotic,clear waters of Punta Bulocawe Philippines,

[ayahmdeesworld]

Banana Cake

Ingredients:

4 pcs. ripe (Lacatan) bananas

1 1/2 cup bread flour

1/2 cup brown sugar

1 tsp. baking soda

1/2 cup oil ( I used vegetable oil )

1/2 tsp salt

2 whole eggs

Steps:

1. Mashed the bananas.

2. Mix with oil and eggs.

3. Add in the dry ingredients (flour, sugar, salt, and baking soda)

4. Put a small amount of oil in the molder.

5. Bake for 40 mins.…

[philipoliveros]

The secret of directing is working with really great people. #TunogTranscomTayoY2 would not have been a huge success if it weren’t for: Production Manager: @sheng.bondoc Tech Asst: Leo Policarpio Prod Asst: Mae Juliano Stage Managers: Rian Magbanua, Aris Hementera Guese Bands: @chiquerellaph, @wheresramona, @rvrsemusicph, Your X Boyfriends, Mojo Nova, Drumskin, @mayonnaisemusic, Ebe Dancel, @thisbandmusicph, Sponge Cola, Ben&Ben, The Aegis Band Photographers: Jerome Ascaño, Czar Dancel, Christian Garcia Videographers: Rhodiel Navarro, Cedric Malabanan De Sagun, Stephen Ricafrante, Edriel Garcia, Rolyn Maximo Venue: Metrotent Convention Center, Iloilo Convention Center, SMX Bacolod Convention Center Food & Drinks Provider: The Soul Food Truck PH, Esca’s Catering, LFisher Alcoholic Beverage Sponsor: Tanduay Rhum official Sponsors: Vibelle Distribution Inc. Liese Philippines Caronia Philippines Jergens Moisturizers in the Philippines (by Vibelle Mfg. Corp.) BRTC KOREA Globe Business Maxicare Marco Polo Ortigas Manila Crowne Plaza Manila Galleria, Seda Atria, Seda Capitol Tech: PMX, Ark Studio Talent Coordinator: Impressum Communication Transcom Tayo Ambassadors: Japs Garcia, Chey Aceveda, Alice Lopez, Ely Liwanag, Judith Domingo, PX Ilano, Pauie Supangco, Rafael Dingle, Ron Hapin, Sef Jones, Niña Roman, Limuel Celada, Annie Aurigue, Jessa Bejar Arnesto, Marj Gomez, Maria Sy Lopez, Marl Lest, Rozl Joyce Lima, Ma. Hermalyn Pia Ulgasan, Ronnel Belecina, Qliczyll Claire Castino, Rafael M. Salgo, Rick Maquiling, Aljhur Alquizar III, Angelie Leian Orzales, Cj Aparicio, Joben Eustaquio, Marcelino Nicavera, John Rey Centeno, Janine Denate Tunog Transcom Tayo Music Video Coordinator: Neal Lacatan Digital Marketing Team: Christian Gatchalian, Miguel Angelo Pempengco, Johneleen Orate, Aluja Taasan Vincent Rodriguez #ChillMunaTayo #PiliinAngGusto https://www.instagram.com/p/B2yILm_npOW/?igshid=omg3tarm706a

[themanilahomemaker]

Robinsons Supermarket Price Guide

Last update: 23 June 2019

All prices in Philippine Peso

Note: Prices of Fruits, Vegetables, Meat and Fish changes constantly, therefore prices listed herein should include a (+) or (-) 10 to 50 peso margin.

Prices of items sold per pack or per piece may vary based on unit weight.

---

BEEF

Breakfast Steak - 523 per kilo

BEVERAGE

Cali Pineapple Drink (330ml) - 28

Dutche Tablea (100g) - 52.75

Owl Teh Tarik Tea - 150

Zesto Dalandan Soda (500ml) - 27

--

BOTTLED

Lorin Alamang Bagoong Spicy (250g) - 84

Datu Puti Soy Sauce (1L) - 46

--

BOXED

Knorr Pork Cubes (60g) - 30.20 per box

Maya Original Hotcake Mix (500g) - 59.50

Nestle All Purpose Cream (250ml) - 59

--

BREAD

Breadcrumbs (Goodlife, 230g) - 34.20

Gardenia Classic White (600g) - 64

Gardenia Toasties - 52

Village Gourmet French Batard Rosemary & Olive Oil - 106

--

CANNED

Century Tuna Flakes in Oil (420g) - 82

Hunts Pork & Beans (230g) - 29

Reno Liver Spread (85g) - 15.75

--

CHICKEN

Magnolia Chicken Wings - 159 per kilo

Magnolia Breast Fillet - 232 per kilo

--

CLEANING

Ariel Detergent (1320g) - 208

--

DELI

Aguila Breakfast Links (10 per pack) - 126

--

EGGS

Ala Eggs Brown Eggs - 161 per dozen

Magnolia Brown Eggs - 116 per dozen

Magnolia Brown Eggs (Large) - 121 per dozen

--

FISH

Cold Storage Cream Dory (1k) - 180

--

FRUITS

Apple (Fuji) - 48 per piece

Banana (DOLE, Cavendish) - 123

Banana (Lacatan) (2.5kg) - 236

Calamansi - 132 per kilo

Mango (Yellow) - 165 per kilo

Mango (Sapadera) - 120 per kilo

--

MILK / DAIRY

Alaska Powdered Milk (330g) - 90

Alaska Powdered Milk (1kg) - 257

Anchor Butter (Unsalted, 8oz) - 129

Anchor Fresh Milk (1L) - 78.50

Carnation Condensed Milk (300ml) - 54.50

Chizboy Grated Parmesan - 164

--

OILS

Magnolia Nutri Oil Palm Vegetable Oil (950ml) - 102

--

PERSONAL CARE

Modess Regular 32s Sulit Pack - 136

--

PORK

Robinsons Pata Slice - 198 per kilo

Robinsons Pork Cubes - 276 per kilo

--

RICE

Harvester's Black Rice (2kg) - 189

--

SNACKS

Pinattsu (32g) - 7.50

Ridges Onion & Garlic (22g) - 10

--

SPICES & NUTS

J&Y Sesame Seeds (50g) - 22

--

VEGETABLES

Bell Pepper (Green) - 204 per kilo

Cabbage - 140 per kilo

Carrots - 178 per kilo

Cucumber - 140 per kilo

Corn (Japanese) - 32 per piece

Eggplant (Native) - 70 per kilo

Garlic - 185 per kilo

Kangkong - 18 per pack

Kintsay - 349 per kilo

Lettuce (Green Ice) - 350 per kilo

Lettuce (Mix) - 579 per kilo/ 70-80 per pack

Niyog (for Gata) - 34 per piece

Okra - 82 per kilo

Onion (Red, Local) - 60 per kilo

Onion (White) - 68 per kilo

Petchay (Taiwan) - 210 per kilo

Potato (Regular) - 130 per kilo

Sitaw - 128 per kilo

Squash - 66 per kilo

Tofu (Tokwa) - 32 per pack

Tomato (Native) - 125 per kilo

[seoteam1]

Lacatan is a regional specialty in the Philippines. This banana is not yet for sale in China, and Chinese consumers are therefore not yet familiar with this organic banana crinkles. Furthermore, the production volume of Lacatan in the Philippines is not that large. From the outside the banana looks the same as others, yellow, but the Lacatan is slightly smaller than most bananas commonly seen in the market.

[j216]

lacatan hagseed by Jared Haer Tempests Unresistedness Study #love #generative #illustration #fineart #Python #tbt

[jeffinvader]

The Office - Orbit Version from Jeffrey Lacatan on Vimeo.

Music from the series, The Office

[sherristockman]

All You Ever Wanted to Know About Bananas Dr. Mercola By Dr. Mercola The humble banana is one of the most popular fruits in the world. Tasty, inexpensive and with its own clean and protective carrying case, it's the perfect nutritious snack, even for busy people, and kids love it. Although they're picked while still green, bananas continue to ripen, but to speed up the process at home, putting them in a brown paper bag for a few days does the trick. Bananas should be stored at room temperature, not refrigerated or left in an area where the temperature drops to refrigerator-like temperature, as bananas will turn an unappetizing black shade and become mushy. Bananas are an excellent source of vitamin B6, with plenty of dietary fiber and potassium, manganese, vitamin C, biotin and copper. They're pretty high in carbs and sugars, though, so anyone watching their weight and sugar intake, or with signs of insulin resistance, should limit their banana intake. One little-known fact is that bananas are on the short list of foods that help fight stress. Bananas, especially when they're green, can be as much as 80 percent starch. However, unripe bananas have been used to successfully treat diarrhea as they're a digestive-resistant starch. Authority Nutrition notes: "Before it ripens, a banana is almost entirely starch, which composes up to 70 to 80 percent of its dry weight. A large part of this starch is digestive-resistant starch. As the banana ripens, the amount of starch and resistant starch decreases and is converted into sugars."1 A Little Background on the Banana and the United Fruit Co. The United Fruit Company (UFCO) was founded in 1899, with its tropical growing operations based in San Jose, Costa Rica, and business offices in Boston. Bananas had been a relatively unfamiliar crop in America, but with the involvement of several enterprising businessmen, that changed. Curriculum from the University of Maryland explains that UFCO: " … An extremely successful American-owned and run company, profited greatly from investments it made in Guatemala. The business of United Fruit was bananas, and from bananas it had built a business empire in the Central American nations of Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica and Panama."2 Within a few decades, shipping operations to the U.S. began, until the crop was being sold within hours of docking on the east coast, still on the stalk. At about the same time, the U.S. government became interested in the nutritional value of bananas and began sponsoring programs to get more of them into the American diet, which fueled sales. UFCO did its best to make bananas an "everyman" type of food, but was nonetheless considered a ruthless corporation. A New York Times review on Peter Chapman's book "Bananas: How the United Fruit Company Shaped the World" describes the company's monopoly: "Abroad, it coddled dictators while using a mix of paternalism and violence to control its workers. As for repressive regimes, they were United Fruit's best friends, with coups d'état among its specialties,' Chapman writes. 'United Fruit had possibly launched more exercises in 'regime change' on the banana's behalf than had even been carried out in the name of oil.'"3 UFCO's domination encompassed several countries in the Western Hemisphere, especially due to its diversification to other produce such as pineapples, tomatoes and cantaloupes, which helped it to create what became known as a dangerous and widespread "banana republic." In the early days, banana crates shipped from Panama and other tropical countries often included crickets, cockroaches, spiders and snakes, and the occasional human stowaways, who sometimes jumped up and disappeared down the block before they could be stopped. 4 Disease, Monopolies and Politics Affect Banana Distribution But in 1903, a United Fruit timeline5 notes, banana trees were attacked by a fungus that caused a condition known as Panama disease, devastating United Fruit's plantations in Panama, essentially causing rot to the plant's roots, which cut off the water supply. The use of tools in the soil, they finally realized, spread the disease. By 1960, thousands of acres of banana plantations were eventually abandoned. When Panama disease struck, a banana variety known as the Gros Michel was basically wiped out, but the Cavendish, a variety that became its replacement, seemed immune. After relinquishing what had become about 90 percent of the total banana market when it went under in 1970, UFCO morphed into the present-day Chiquita Brands International. Details regarding the company's history would not be complete without mention of the fact, as the Times' "Bananas: How the United Fruit Company Shaped the World" book review divulges, that Chiquita "has admitted to paying nearly $2 million to right-wing death squads in Colombia."6 Serious banana distribution in New York City began with an Italian immigrant, Antonio Cuneo, known as the "Banana King," who was renowned for getting rich off New York's banana market in the late 19th century before his death in 1896. New York is now supplied with bananas trucked in from out-of-state ports, such as one in Wilmington, Delaware, where Dole and Chiquita set up their operations years ago. Twenty million bananas are distributed around New York City and outlying burgs every week, according to The New York Times. The 40 container loads shipped from Ecuador and around the Panama Canal constitutes about a fifth of that total. Wherever the bananas come from, their arrival in the city is just the first leg of the journey; the next leg is a wide loop for distribution around the city. As the Times notes: "They may be handled by customs officials in Brooklyn, blasted with a ripening gas in New Jersey, haggled over at an enormous produce market in the Bronx and finally taken in an unmarked truck, at night, to a fruit stand near you … In most of the country, the unseen, nocturnal business of ripening and distributing bananas is performed by grocery chains like Safeway. In New York, though things may be headed in that direction, much of the work still falls to local banana purveyors."7 Today, small, family-owned businesses make around a dollar per box, even though they supply every grocery store, fruit stand, airport and hospital within a wide radius. The city still has banana boats, often delivering cargo from Ecuador with such unfamiliar varieties as Belinda, Bonita and Selvatica. But no matter where they come from, they go through a "radiation portal" at the terminal, because the fruit is "slightly radioactive" due to their potassium content. For the sake of assurances, Forbes notes that you'd have to eat 274 bananas a day for seven years to be killed from banana-related radiation poisoning.8 Bananas shipped to port arrive, as the Times quips, "not taxi yellow, but greener than an outer-borough cab and as hard as hammers." Cavendish: The Most Common Banana Cavendish, categorized as a "dessert" banana, is the cultivar seen most often for sale in U.S. grocery stores, and it's been the market giant since the 1970s. Their taste and texture has been described as mild and mushy, respectively, and not necessarily the tastiest, according to banana historian and author Dan Koeppel.9 Other varieties offer a few options, however, according to Saveur,10 The Spruce11 and The Straits Times:12 ✓ Cooking bananas — Sold green, these are almost considered potato-like and can be roasted or steamed like a starchy vegetable. ✓ Red — This one wins the "most delicious" prize most often in the U.S. and is similar to a Philippine staple variety known as Lacatan. Sweet and creamy, they're a dark magenta shade with dark streaks, and bruise easily. ✓ Churro — Like a squatty version of the Cavendish, these are sometimes marketed as "chunky bananas." Grown in Mexico and found in Latin American markets in the U.S., they taste best very ripe for sweetness with a hint of sour. ✓ Pisang Raja — Also known as Musa Belle bananas, these are popular in Indonesia and often used to make banana fritters. ✓ Plantain — Dryer and not as sweet as the Cavendish these are often used as an entrée food rather than a dessert. They're cooked so often in the tropics where they're grown that some aren't aware they can be eaten raw.13 ✓ Manzano — Native to Central and South America, it's often sold in Asian specialty stores and is actually a subspecies of apple bananas; it's firmer than a Cavendish with a strong tart apple aroma that quickly turns sweet. ✓ Lady Fingers — Smaller and sweeter than the longer, milder Cavendish, these 5- to 6-inch treats are good for portion control, especially for kids. They can even be grown in a pot. ✓ Baby — A small variety, these are marketed with different names; Chiquita markets it as the Pisang Mas, from Malaysia. Dole has two types: Orito and Ladyfinger, the latter being the sweetest. The skins are brown with dark streaks when ripe. ✓ Pisang lemak manis — Aka 40-day bananas, they mature quickly, have green, tapered tips when they're unripe and are suitable both fresh and cooked. ✓ Pisang rastali or kesat — This variety is just 4 to 6 inches long and sturdy, with reddish black mottled skin, jelly-like flesh and an apple-like acidity. ✓ Ae Ae — One of the most visually interesting varieties, their peels are green, white and variegated; they can be eaten raw or cooked, and are usually more expensive. ✓ Praying hands — This is one of the oddest-looking types, especially in a bunch. It's very fat with a creamy texture; the flavor is very sweet-tart and fruit-like. ✓ Pitogo — Definitely an odd-looking variety, these look more like a fig than a banana, grow on 10- to 12-foot high plants in tight clusters, and are more flavorful and nutritious than the Cavendish. ✓ Pisang merah — Plump and rather small, these are mild and creamy, blacken only slightly and are quite soft when ripe. How Bananas Go From Green to Yellow: A Controlled Process As noted, bananas take weeks to ripen on the tree, but they're chopped down, still quite green, so they'll be less prone to damage in their respective shipping containers. Upon arrival, cardboard boxes of bananas are taken to dark, cool ripening rooms and stacked, floor to ceiling. Kept at 56 to 66 degrees F, each ripening room contains a thermometer to monitor the ripening process, and an ethylene generator — using a synthetic version of the hormone that naturally ripens them — to both speed up and control the process. It wasn't always this organized, and, as the Times notes, there were some accidents along the way: "Ethylene is combustible, and in 1936, the Pittsburgh Banana Company building exploded, causing it to rain bananas in the city's Strip District. Today ripening can be slowed or sped up by tapping a touch-screen … The ripening rooms are kept between 56 and 66 degrees. Too cool, and the bananas get chilled, turning gray and bark-like … Too warm, and though they might look fine, they would be mushy inside."14 Digital controls allow a three-degree difference both up and down, depending on whether sales are up or down; cool if sales are down and warmer if sales are good. The entire ripening process takes about four days, but that's just for in-city or near-city delivery to restaurant suppliers, groceries and wholesalers. Everyone refers to a ripeness chart from one through seven — green on one end to yellow with brown spots, denoting "too ripe," on the other. Unripe Banana Options Bananas' nutritional content changes depending on their ripeness, and they're at their healthiest in their unripened state. This is when they contain higher amounts of digestive-resistant starch, which is important for optimal gut health. Most people don't like the taste and texture of unripe banana, but when prepared properly and combined with other foods it can be quite tasty. Here's a sample recipe for a green banana salad from Cooks.com:15 Green Banana Salad (eight servings) Ingredients: 2 cups water 1 teaspoon salt 3 green (unripe) bananas, peeled 2 medium carrots, shredded 1 small cucumber, sliced 1 avocado, cubed 1 tomato, chopped 1 celery stalk, sliced Directions: Place bananas, water and salt in a pot and bring to a boil. Reduce heat, cover and simmer for about five minutes or until the bananas are tender. Drain the water and allow bananas to cool. Cut the bananas into one-half-inch slices and toss with remaining ingredients and vinaigrette dressing (below). Chill and serve. Vinaigrette Dressing Ingredients: 1/3 cup virgin olive oil 1 clove garlic, chopped 1/2 teaspoon dark mustard 2 tablespoons wine vinegar 1 teaspoon salt Dash of pepper