Banana

Banana

Banana... an edible fruit, botanically a berry. Produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved. With soft flesh rich in starch covered with a rind which may be green, yellow, red, purple or brown when ripe. Bananas 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.

India stands first in world banana acreage as well as in production. The productivity per hectare in India is more than twice that of the world. The state of Maharashtra is the largest producer of banana in the country with 27% of total Indian production and has the highest productivity... 420% higher than that of the world average and 225% higher than that of the country's average.

Preservation tips for customer:

Bananas should be stored at room temperature away from direct heat and sunlight. You may also want to keep them by themselves as they will hasten the ripening of other fruits in their vicinity.

In the summer bananas may ripen more quickly, while their ripening is slower in the winter time. There are ways to speed up and slow down the ripening process.

To stunt ripening, refrigerate the bananas for several days. Although the skins will turn brown, the fruit itself will be fine. For full flavor, allow the refrigerated fruit to come to room temperature before consuming.

Shipping: By Air and Sea


Packaging

Perforated plastic bags and then placed in Telescopic 5 ply ventilated corrugated fibre boxes.
18/18.5/13 kg per box

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