Cavendish Banana
Cavendish banana is common in the world banana trade. It is cultivars originating in Vietnam and China.
It becomes replacement for Gros Michel banana in the 1950s. Bananas first became widely popular in the 1800s, when railway companies started establishing plantations of Gros Michel or “Big Michael” bananas along their tracks.
These bananas could be easily transported once they were ripe, generating double profits for the railway by allowing the company to charge for passengers and freight, and to transport a costly exotic food on the same train.
By the 1920s, however, a problem was starting to develop with the Big Michael cultivar; the bananas were susceptible to Panama Disease, a fungus which attacks and kills banana plants. In the 1950s, it was clear that this cultivar was in trouble, and the Cavendish banana was selected to replace it.
Cavendish banana plantations can be found in Latin America, Africa and Southeast Asia and the bulk of bananas on the shelves of Western supermarkets are Cavendish banana.
Cavendish banana range from approximately 15-25 c, in length and are used in baking, fruit salads, and to compliment foods.
The outer skin is partially green when sold in food markets and turns yellow when it ripens. When over-ripe, the skin will turn black and the flesh becomes mushy.
Bananas ripen naturally and are at their peak ripeness when the peel is all yellow with a few dark brown specks beginning to appear.
The Cavendish is quite possibly the world’s perfect food. They are nutritious and convenient, there are cheap and consistently available.
Americans eat more bananas than any other kind of fresh fruit, averaging about 26.2 pounds of them per year, per person.
It also turn out that 100 billion Cavendish bananas consumed annually worldwide are perfect from a genetic standpoint, every single one a duplicate of every other.
Cavendish Banana
