Food Commodities 01

Banana

Cavendish Banana

  Origin  
Farmers in Southeast Asia and Papua New Guinea first domesticated bananas.

  Characteristic   
Who does not know Banana is? Yellow fruit shaped oval with a little pointed tip.

  Structure  

  Benefit    

  How to Keep  
To keep a bunch of bananas fresh for longer, wrap the stems in some plastic wrap. Recover the bananas with the wrap after removing one. This methode prevents ethylene gas, produced naturally in the ripening process, from reaching other parts of the fruit and prematurely ripening it.

  Taste  
Can you describe the taste of banana?  it's easy to describe it the taste of banana to someone who has never tasted one. Come on, Go on, Just give it try!!

  Aromatic  
The aromatic changes of Cavendish banana was then studied during ripening and drying. Changes in aromatic components were dependent on the moisture content of the pulp  (Xpl)  and on the air-drying temperature (Ta).

  Nutrition  

  How to Cook  
Peel the bananas and cut them in half lengthwise before baking. Or you can cut it and deep in chocolate or the other way you wish.

  How to Grow  
Sow the banana seeds 1/4 deep and backfill with compost. Water the seeds until the soil is moist, not drenched, and maintain damp conditions while growing banana trees from seeds. When germinating banana seeds, even hardy bananas, keep the temperature at least 60oF (15oC).
This plant likes a hot and humid tropical climate, especially in the lowlands. In areas with uneven rainfall throughout the year, banana production can take place regardless of season.

Indonesia, Pacific Islands, Central American Countries, and Brazil are known as the main exporting countries of bananas. People in African and Latin American Countries are known to eat bananas every year.


Sources @ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
@https://www.hort.purdue.edu/newcrop/morton/banana.html