BANANA

It belongs to the Musaceae family, which includes raw edible bananas (Musa cavendishii), bananitos or dwarf plantains (Musa x paradisiaca) and bananas, or to cook (Musa paradisiaca). The male banana is also known as "plantain stew or hartón", larger and less sweet than other varieties of the same family.

 

 

ORIGIN AND VARIETIES

Banana has origin in South Asia, being known in the Mediterranean since 650 AD.  The species arrived in the Canary Islands in 15th century and from there it was taken to America in 1516. Commercial cultivation begins in the Canary Islands at the end of XIX century and early XX century. The male banana and bananito are typical of Southeast Asia, its cultivation has spread to many regions of Central and South America, as well as subtropical Africa; constituting the base of the feeding of many tropical regions. Banana is the fourth important fruit crop in the World and nutritious gold mine. The Latin American and Caribbean countries produce the bulk of the bananas that enter international trade, some 10 million tons, of the world total of 12 million tons. It is considered the main crop of the humid and warm regions of Southwest Asia. Northern consumers appreciate it only as a dessert, but it is an essential part of the daily diet for the inhabitants of more than one hundred tropical and subtropical countries.

 

The most notable varieties are:

There is a large number of crop varieties in the East; Each region has its own varieties adapted to local climatic conditions. However, the varieties introduced in the American tropics are much more limited. Among these varieties destined for export, Gros Michel stands out, for possessing extraordinary qualities in terms of handling and conservation. The varieties of dwarf plantain from the Canary Islands are the only ones that produce fruit with excellent conservation qualities, which can be grown in a typical subtropical climate, highlighting the traditional variety Dwarf. At the present time the Gran dwarf variety is also cultivated in the Canary Islands and in the last years, two other local selections called Brier and Gruesa. The cultivar Zelig is the result of the intermediate Israeli selection in height between the Small and Great Dwarf. Lacatan is a very cultivated variety in the Caribbean and South America. The Poyo variety comes from Guadeloupe, the Grande Naine variety from Martinique and the Laider variety from Oceania, all from the dwarf group. Curraré Rosado is a variety of extraordinary flavor. Dominico is a variety characterized by its sweet taste. Balangon is the most cultivated variety in the Philippines, with a very pleasant flavor, whose fruit ripens between 90 and 100 days after the last harvest. Curraré Rosado is a variety of extraordinary flavor. Dominico is a variety characterized by its sweet taste. Balangon is the most cultivated variety in the Philippines, with a very pleasant flavor, whose fruit ripens between 90 and 100 days after the last harvest. Curraré Rosado is a variety of extraordinary flavor. Dominico is a variety characterized by its sweet taste. Balangon is the most cultivated variety in the Philippines, with a very pleasant flavor, whose fruit ripens between 90 and 100 days after the last harvest.

 

YOUR BEST EPOCA

You can find this delicious and nutritious fruit in the market throughout the year.

 

CHARACTERISTICS

Shape:  they have an oblong, elongated and somewhat curved shape.

Size and weight:  the weight of the male banana is the largest, weighing about 200 grams or more each unit. The bananito is much smaller than the rest of bananas and its weight oscillates around 100-120 grams.

Color:  depending on the variety, the skin can be greenish yellow, yellow, reddish-yellow or red. The male banana has a thick, greenish skin and its pulp is white. In bananito, the flesh is ivory and the skin is fine and yellow.

Taste:  banana and bananito stand out because their flavor is sweet, intense and perfumed. In the male banana, the pulp has a floury consistency and its flavor, unlike the rest of raw bananas, is not sweet because it contains only simple carbohydrates.

The bananas can be collected all year round and are more or less abundant depending on the season. They are cut when they begin to yellow and fully developed.

Frequently, and especially in winter, harvesting is anticipated and the fruits are allowed to mature by suspending them in a closed, dry and warm place, preserved in the dark. The packaging is made in cardboard boxes with an approximate weight of 12 kilograms or 15 kilograms. The fruit is transported in refrigerated vehicles with an approximate temperature of 14ºC.


Role of Andhra Pradesh in Banana cultivation

Andhra Pradesh enjoys a diverse agro climate (5 agro climatic zones) with 8.45 million hectares of net cultivable area. It is strategically located on the southeastern coast of India and is a natural gateway to East and Southeast Asia. Andhra Pradesh has abundant natural resources, fertile land and river system (Godavari, Krishna, Tungabhadra, Vamsadhara and Penna), water resources and extensive canal system. It has the second longest coastline in India. Andhra Pradesh has a road network of over 146,954 km and has 4 major and intermediate container ports and over 10 minor, deep water ports. Taking into consideration the emerging opportunities and demand of high quality produce for exports, our team of first generation entrepreneurs has ventured in to banana cultivation and exports from Andhra Pradesh.

 

Vision
Indian Banana has ventured in to Banana Cultivation in Rayalseema and Coastal Andhra Pradesh, by partnering with Farmer Producer Companies (FPC) identified by the Government of Andhra Pradesh. The company is assisting them in adopting the best technology and best practices of Banana cultivation, post harvest management, setting up export based infrastructure and to market the produce in the overseas markets. Banana Cultivation in Andhra Pradesh focuses on highest technology inputs, efficient water management, Manure Application, Bunch Covering, Propping and state of the art Post-harvest management and Packaging to offer best premium quality banana.

 

Ripening
Fruit Ripening (Transition from physiological maturity to senescence) generally begins after fruit reaches maximum size and physiological maturity. The process is initiated when the plant injects Ethylene hormone naturally for maturing of the fruit.

HOW TO CHOOSE IT AND KEEP IT

They must always be intact, without bumps or bruises. In the banana of raw consumption and bananito, the color of the skin is indicative of the degree of maturity of the fruit. The specimens that are excessively soft should be discarded. The presence of spots and black or brown spots on the skin does not affect the quality of the piece.This fruit does not require special conditions of conservation, it is enough to keep them in a cool, dry place and protected from direct sunlight. If they are kept in the refrigerator, the skin of the banana becomes black so its external appearance is altered, but this does not affect its nutritional quality at all. The darkening of the skin can be avoided if they are wrapped in newspaper.The bananas can also be frozen, so that they are preserved for about 2 months. The bananitos, moreover, are best preserved in bunches and not loose, and should be consumed as soon as possible once they have reached maturity.

 

 

NUTRITIOUS PROPERTIES

It emphasizes its content of carbohydrates, so its caloric value is high. The most representative nutrients of the banana are potassium, magnesium, folic acid and substances with astringent action; without neglecting its high fiber content, of the fruit-oligosaccharide type. The latter make it an appropriate fruit for those who suffer from diarrheal processes. Potassium is a mineral necessary for the transmission and generation of the nerve impulse and for normal muscle activity, it intervenes in the water balance inside and outside the cell. Magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves immunity and has a mild laxative effect. Folic acid intervenes in the production of red and white blood cells, in the synthesis of genetic material and the formation of antibodies of the immune system. It helps to treat or prevent anemia and spina bifida in pregnancy.

 

Composition per 100 grams of edible portion contains:

Calories: 85.2

Carbohydrates (g): 20.8

Fiber (g): 2,5

Potassium (mg): 350

Magnesium (mg): 36.4

Provutamine A (mcg): 18

Vitamin C (mg): 11.5

Folic acid (mcg): 20

mcg = micrgrams

From the field to the table.
Our process begins in the cut, identifying the age of the fruit passes to the area of ??desmanee, selection, labeling, fumigation and packaging; depending on the specification of our clients. We ensure that you carry the correct weight and board the transport either in pallets or pallets as appropriate and to ensure the cold chain is placed a chip and so go to different destinations.


Capacities
We have a broad capacity to fulfill commitment for the national and international market. 
Production: 100,000 tons of bananas per week
Bananas: 5,000 boxes per week

Features:

Hygienically Packed
Rich in Taste
High nutrition value

 


 

 

 

  

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