Saba can be grown in nearly all kinds of soil but deep and friable loam soil with good drainage and aeration offers higher production and better fruit quality. Good yield had been reported from soils with pH value of 4.5 to 7.5. Extreme sandy and very rocky soil should be avoided.
Saba bananas grow in giant bunches at the top of a tall central stem on large banana palms. Once bunch of Saba bananas can weigh up to 80 pounds. Each ‘hand’ containing up to 20 angled fruits.
Almost every part of saba banana can be economically utilized. Fruit, when ripe is also
eaten fresh as dessert but is usually eaten when cooked. The fruit is soft with a mild-to-slightly tasty flavour, is ideal as cooking and as table banana.
This banana variety can be utilized at all stages of maturity either raw or cooked and is used primarily for manufacturing various food products such as condiments (banana ketchup), snacks (banana chips), viands, and desserts.
Saba banana
