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Banana is the common name forherbaceous plants of thegenusMusa and for thefruitthey

produce.

Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular

culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. Bycontrast, Musacultivars with firmer, starchier fruit are called plantains. Many varieties of bananas

are perennial.

They are native to tropical Southeast Asia, and are likely to have been first domesticated in Papua New

Guinea.[1]Today, they are cultivated throughout thetropics.[2]They are grown in at least 107 countries,

[3]primarily for their fruit, and to a lesser extent to makefiber,banana wineand as ornamental plants.

Although fruit of wild species (Musa balbisiana) have large, hard seeds, virtually all culinary bananas are

"seedless", have only tiny seeds. Bananas are classified either as dessert bananas (meaning they are

yellow and fully ripe when eaten) or as green cooking bananas.

Almost all export bananas are of the dessert types; about 1015% of production is forexport.

Bananas are naturally slightly radioactive,[4] more so than most other fruits, because of their high

potassium content, and the small amounts of the isotopepotassium-40found in naturally occurring

potassium.[5]Proponents of nuclear powersometimes refer to the banana equivalent dose of radiation to

support their arguments.[6]

Botany

The banana plant is the largest herbaceous flowering plant. [7] Plants are normally tall and fairly

sturdy and are often mistaken fortrees, but their main or upright stem is actually a pseudostem that grows

6 to 7.6 metres (20 to 24.9 ft) tall, growing from a corm. Each pseudostem can produce a single bunch of

bananas. After fruiting, the pseudostem dies, but offshoots may develop from the base of the plant.

Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide.

[8]They are easily torn by the wind, resulting in the familiar frond look.[9]

Each pseudostem normally produces a single inflorescence, also known as the banana heart.

(More are sometimes produced; an exceptional plant in the Philippines produced five.)[10] The

inflorescence contains many bracts (sometimes incorrectly called petals) between rows of flowers. The

female flowers (that can develop into fruit) appear in rows further up the stem from the rows of male

flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the

ovary.

Banana fruit develop from the banana heart, in a large hanging cluster, made up of tiers

(called hands) with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 320 tiers,

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or commercially as a "banana stem", and can weigh from 3050 kilograms (66110 lb). In common

usage, bunch applies to part of a tier containing 3-10 adjacent fruits.

Individual banana fruits (commonly known as a banana or 'finger'), average 125 grams (0.28 lb),

of which approximately 75% is waterand 25% dry matter. There is an protective outer layer (a peel or

skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and

the edible inner portion. The inner part of the common yellow dessert variety splits easily lengthwise into

three sections that correspond to the inner portions of the three carpels.

The fruit has been described as a "leathery berry".[11] In cultivated varieties, the seeds are

diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

Bananas grow pointing up, not hanging down.

Taxonomy

The genus Musa is in the family Musaceae. The APG II system, of 2003 (unchanged from 1998),

assigns Musaceae to the orderZingiberalesin the clade commelinids in the monocotyledonous flowering

plants. Some sources assert that the banana's genus,Musa, is named for Antonio Musa, physician to the

EmperorAugustus.[12]Others say that Linnaeus, who named the genus in 1750, simply adapted

an Arabicword for banana, mauz.[13]The word banana itself might have come from the Arabic banan,

which means "finger",[13] or perhaps from Wolof banana.[14] The genus contains many species; several

produce edible fruit, while others are cultivated as ornamentals.[15]

Musa paradisiaca is also the generic name for the common plantain, a coarser and starchier variant not to

be confused with Musa acuminataor the Cavendish variety.

Most production for local sale is of green cooking bananas and plantains, because ripe dessert bananas

are easily damaged in transport. Ripe bananas suffer a high rate of damage and loss, even when moving

only a short distance.

The commercial dessert cultivars most commonly eaten in temperate countries (species Musa

acuminata or the hybridMusa paradisiaca, a cultigen) are imported from the tropics.

Food and cooking

The fruit

Bananas are the staple starch of many tropical populations. Depending upon cultivar and

ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both skin and

inner part can be eaten raw or cooked. Bananas' flavor is due, amongst other chemicals, to isoamyl

acetate which is one of the main constituents ofbanana oil.

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often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and

add a subtle flavor.[20]

Potential health benefits

Along with other fruits and vegetables, consumption of bananas may be associated with areduced risk ofcolorectal cancer[21] and in women, breast cancer[22]and renal cell carcinoma.[23]

Individuals with a latex allergy may experience a reaction to bananas.[24]

Bananas contain moderate amounts ofvitamin B6, vitamin C, manganese and potassium,[25]

possibly contributing to electrolyte balance.

In India, juice is extracted from the corm and used as a home remedy forjaundice, sometimes

with the addition ofhoney, and forkidney stones.[26]

Banana, raw, edible parts

Nutritional value per 100 g (3.5 oz)

Energy 371 kJ (89 kcal)

Carbohydrates 22.84 g

Sugars 12.23 g

Dietary fiber 2.6 g

Fat 0.33 g

Protein 1.09 g

Vitamin A equiv. 3 g (0%)

Thiamine (Vit. B1) 0.031 mg (2%)

Riboflavin (Vit. B2) 0.073 mg (5%)

Niacin (Vit. B3) 0.665 mg (4%)

Pantothenic acid(B5) 0.334 mg (7%)

Vitamin B6 0.367 mg (28%)

Folate(Vit. B9) 20 g (5%)

Vitamin C 8.7 mg (15%)

Calcium 5 mg (1%)

Iron 0.26 mg (2%)

Magnesium 27 mg (7%)

Phosphorus 22 mg (3%)

Potassium 358 mg (8%)

Zinc 0.15 mg (1%)

One banana is 100150 g.Percentages are relative to USrecommendationsfor adults.

Source:USDA Nutrient database

Fibre

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Textiles

The banana plant has long been a source offiberfor high quality textiles. In Japan, banana

cultivation for clothing and household use dates back to at least the 13th century. In the Japanese

system, leaves and shoots are cut from the plant periodically to ensure softness. Harvested shoots are

first boiled in lye to prepare fibers foryarn-making. These banana shoots produce fibers of varying

degrees of softness, yielding yarns and textiles with differing qualities for specific uses. For example, the

outermost fibers of the shoots are the coarsest, and are suitable fortablecloths, while the softest

innermost fibres are desirable forkimono and kamishimo. This traditional Japanese cloth-making process

requires many steps, all performed by hand.[27]

In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a

softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to

the Kathmandu Valley for use in rugs with a silk-like texture. These banana fiber rugs are woven by

traditional Nepalese hand-knotting methods, and are sold RugMark certified.

In South Indian state ofTamil Nadu after harvesting for fruit the trunk (outer layer of the shoot) is made

into fine thread used in making of flowergarlands instead of thread.

Paper

Banana fiber is used in the production of banana paper. Banana paper is used in two different

senses: to refer to a papermade from the bark of the banana plant, mainly used for artistic purposes, or

paper made from banana fiber, obtained with an industrialized process from the stem and the non-usable

fruits. The paper itself can be either hand-made or in industrial processes.

Cultural roles

Symbols

Bananas are also humorously used as a phallic symbol due to similarities in size and shape. This

is typified by the artwork of the debut album ofThe Velvet Underground, which features a banana on the

front cover, yet on the original LP version, the design allowed the listener to 'peel' this banana to find a

pink phallus on the inside.

Religion

In Burma, bunches of green bananas surrounding a green coconut in a tray form an important

part of traditional offerings to the Buddha and the Nats.

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In all the important festivals and occasions ofTamils the serving of bananas plays a prominent

part. The banana (Tamil: or) is one of three fruits with this significance, the others

being mango andjack fruit.

East Africa

Most farms supply local consumption. Cooking bananas represent a major food source and a

majorincome source for smallhold farmers. In East African highlands bananas are of greatest importance

as a staple food crop. In countries such as Uganda, Burundi, and Rwanda per capita consumption has

been estimated at 45 kilograms (99 lb) per year, the highest in the world.

Other uses

Banana sap is extremely sticky and can be used as a practical adhesive. Sap can be obtained

from the pseudostem, from the peelings, or from the flesh.

In regions where bananas are grown, the large leaves are sometimes used as umbrellas. The

pseudostems, being floatable, can be tied together to form a floatation device.[20]

Banana sap leaves indelible dark stains on clothes.

History

Early cultivation

Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeo

environmental evidence at Kuk Swamp in the Western Highlands Province ofPapua New Guinea

suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.[1] It is

likely that other species were later and independently domesticated elsewhere in southeast Asia.

Southeast Asia is the region ofprimary diversity of the banana. Areas of secondary diversity are found

in Africa, indicating a long history of banana cultivation in the region.

Phytolith discoveries in Cameroon dating to the first millennium BCE[31] triggered an as yet

unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas

were known in Madagascararound that time.[32] The earliest prior evidence indicates that cultivation dates

to no earlier than late 6th century AD.[33]

It is likely, however, that bananas were brought at leastto Madagascarif not to the East African coast during the phase ofMalagasy colonization of the island

from South East Asia c400CE.[34]

The Buddhist story Vessantara_Jataka briefly mention about banana, the the king Vessantara

has found a banana tree (among some other fruit trees) in the jungle, that bear bananas of the size of an

elephants tusk.

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The banana may have been present in isolated locations of the Middle East on the eve ofIslam.

There is some textual evidence that the prophet Muhammad was familiar with bananas. The spread of

Islam was followed by far-reaching diffusion. There are numerous references to it in Islamic texts (such as

poems and hadiths) beginning in the 9th century. By the 10th century the banana appears in texts

from Palestine and Egypt. From there it diffused into north Africa and Muslim Iberia. During the medieval

ages, bananas from Granada were considered among the best in the Arab world.[30]In 650, Islamic

conquerors brought the banana to Palestine. Nowadays, banana consumption increases significantly in

Islamic countries during Ramadan, the month of daylight fasting.

Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West

Africa in the 16th century.[35]The word banana is of West African origin, from the Wolof language, and

passed into English via Spanish or Portuguese.[36]

Many wild banana species exist in New Guinea, Malaysia, Indonesia, and the Philippines.

Plantation cultivation

In the 15th and 16th century, Portuguese colonists started banana plantations in the Atlantic

Islands, Brazil, and western Africa.[37]As late as the Victorian Era, bananas were not widely known in

Europe, although they were available.[37] Jules Verne introduces bananas to his readers with detailed

descriptions inAround the World in Eighty Days (1872).

In the early 20th century, bananas formed the basis of large commercial empires, exemplified by

the United Fruit Company, which created immense plantations especially in Central andSouth America.

These were usually commercially exploitative, and the term "Banana republic" was coined for states likeHonduras and Guatemala, representing the fact that these companies and their political backers created

and abetted "servile dictatorships" whose primary motivation was to protect the companies.[38]

Modern cultivation

While the original bananas contained large seeds, triploid cultivars with tiny seeds are preferred

for human raw fruit consumption.[39] These are propagated asexually from offshoots. The plant is allowed

to produce 2 shoots at a time; a larger one for immediate fruiting and a smaller "sucker" or "follower" to

produce fruit in 68 months. The life of a banana plantation is 25 years or longer, during which time the

individual stools or planting sites may move slightly from their original positions as

lateral rhizome formation dictates.

Cultivated bananas areparthenocarpic, which makes them sterile and unable to produce viable

seeds. Lacking seeds, propagation typically involves removing and transplanting part of the underground

stem (called a corm). Usually this is done by carefully removing a sucker (a vertical shoot that develops

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from the base of the banana pseudostem) with some roots intact. However, small sympodial corms,

representing not yet elongated suckers, are easier to transplant and can be left out of the ground for up to

2 weeks; they require minimal care and can be shipped in bulk.

It is not necessary to include the corm or root structure to propagate bananas; severed suckers

without root material can be propagated in damp sand, although this takes somewhat longer.

In some countries, commercial propagation occurs by means oftissue culture. This method is

preferred since it ensures disease-free planting material. When using vegetative parts such as suckers for

propagation, there is a risk of transmitting diseases (especially the devastatingPanama disease).

As a non-seasonal crop, bananas are available fresh year-round.

Cavendish

In global commerce, by far the most important cultivaris 'Cavendish', which accounts for the

majority of banana exports.[39]The Cavendish gained popularity in the 1950s after the previous mass-

produced cultivar, Gros Michel, became commercially unviable due to Panama disease, a fungus which

attacks the roots of the banana plant.[39]

Ease of transport and shelf life rather than superior taste make the Cavendish the main export

banana.

Even though it is no longer viable for large scale cultivation, Gros Michel is not extinct and is still

grown in areas where Panama disease is not found. Likewise, Cavendish is in no danger of extinction, but

it may leave supermarket shelves if disease makes it impossible to supply the global market. It is unclear

if any existing cultivar can replace Cavendish, so various hybridisation and genetic engineering programs

are attempting to create a disease-resistant, mass-market banana.[39]

Ripening

Export bananas are picked green, and ripen in special rooms upon arrival in the destination

country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color

normally associated with supermarket bananas is in fact a side effect of the artificial ripening

process.Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to

between 13.5 and 15 C (56 and 59 F) during transport. At lower temperatures, ripening permanentlystalls, and turns the bananas gray as cell walls break down. The skin of ripe bananas quickly blackens in

the 4 C (39 F) environment of a domestic refrigerator, although the fruit inside remains unaffected.

"Tree-ripened" Cavendish bananas have a greenish-yellow appearance which changes to a

brownish-yellow as they ripen further. Although both flavor and texture of tree-ripened bananas is

generally regarded as superior to any type of green-picked fruit, this reduces shelf life to only 710 days.

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Bananas can be ordered by the retailer "ungassed", and may show up at the supermarket fully

green. "Guineo Verde", or green bananas that have not been gassed will never fully ripen before

becoming rotten. Instead of fresh eating, these bananas are best suited to cooking, as seen in Mexican

culinary dishes.

A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property

is attributed to the degradation ofchlorophyll leading to the accumulation of a fluorescent product in the

skin of the fruit. The chlorophyll breakdown product is stabilized by a propionateestergroup. Banana-

plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that

this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to

more easily detect ripened bananas.[40]

Storage and transport

Bananas must be transported over long distances from the tropics to world markets. To obtain

maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid

transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing

their natural ripening agent, ethylene. This technology allows storage and transport for 34 weeks at

13 C (55 F). On arrival, bananas are held at about 17 C (63 F) and treated with a low concentration of

ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Unripe bananas can

not be held in home refrigerators because they suffer from the cold. Ripe bananas can be held for a few

days at home. They can be stored indefinitely frozen, then eaten like an ice pop or cooked as a banana

mush.

Recent studies have suggested that carbon dioxide (which bananas produce) and ethylene

absorbents extend fruit life even at high temperatures.[41][42][43] This effect can be exploited by packing the

fruit in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an

inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than

double lifespans up to 34 weeks without the need for refrigeration.

Trade

Top banana producing nations - 2007(in million metric tons)

India 21.77

China 8.04

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Philippines 7.48

Brazil 7.10

Ecuador 6.00

Indonesia 5.46

Tanzania 3.50

Costa Rica 2.08

Thailand 2.00

Mexico 1.96

Burundi 1.60

Guatemala 1.57

Vietnam 1.36

Kenya 1.19

Bangladesh 1.00

Honduras 0.91

Egypt 0.88

Papua New Guinea 0.87

Cameroon 0.86

Uganda 0.62

World total 72.5

Source: Food and Agriculture Organization of the

United Nations

[3]

Bananas and plantains constitute a major staple food crop for millions of people in developing

countries. In most tropical countries, green (unripe) bananas used forcooking represent the main

cultivars. Bananas are cooked in ways that are similar topotatoes. Both can be fried, boiled,baked, or

chipped and have similartaste and texture when served. One banana provides about the

same calories as one potato.[44]

In 2003, India led the world in banana production, representing approximately 23% of the

worldwide crop, mostly for domestic consumption. The four leading exporting countries

were Ecuador, Costa Rica, the Philippines, and Colombia, which together accounted for about two-thirds

of exports, each contributing more than 1 million tons. Ecuador alone provided more than 30% of global

banana exports, according to Food and Agriculture Organization statistics.

Most producers are small-scale farmers either for home consumption or local markets. Because

bananas and plantains produce fruit year-round, they provide an extremely valuable food source during

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the hunger season (when the food from one annual/semi-annual harvest has been consumed, and the

next is still to come). Bananas and plantains are therefore critical to global food security.

Bananas are among the most widely consumed foods in the world. Most banana farmers receive

a low price for their produce as grocerycompanies pay discounted prices for buying in enormous quantity.

Price competition among grocers has reduced their margins, leading to lower prices for

growers. Chiquita, Del Monte,Dole, and Fyffes grow their own bananas in Ecuador, Colombia, Costa

Rica, Guatemala, andHonduras. Banana plantations are capital intensive and demand significant

expertise. The majority of independent growers are large and wealthy landowners in these countries.

Producers have attempted to raise prices via marketing them as "fair trade" orRainforest Alliance-

certified in some countries.

The banana has an extensive trade history beginning with the founding of the United Fruit Company (now

Chiquita) at the end of the 19th century. For much of the 20th century, bananas and coffee dominated the

export economies ofCentral America. In the 1930s, bananas and coffee made up as much as 75% of the

region's exports. As late as 1960, the two crops accounted for 67% of the exports from the region.

Though the two were grown in similar regions, they tended not to be distributed together. The United Fruit

Company based its business almost entirely on the banana trade, because the coffee trade proved too

difficult to control. The term "banana republic" has been applied to most countries in Central America, but

from a strict economic perspective only Costa Rica, Honduras, and Panama had economies dominated

by the banana trade.

The European Union has traditionally imported many of their bananas from former

European Caribbean colonies, paying guaranteed prices above global market rates. As of 2005, these

arrangements were in the process of being withdrawn under pressure from other major trading powers,

principally the United States. The withdrawal of these indirect subsidies to Caribbean producers is

expected to favour the banana producers of Central America, in which American companies have an

economic interest.

The United States produces few bananas. A mere 14,000 tonnes (14,000 LT; 15,000 ST) were

grown in Hawaii in 2001.[45] Bananas were once grown in Florida and southern California.[46]

Pests, diseases, and natural disasters

While in no danger of outright extinction, the most common edible banana cultivar Cavendish

(extremely popular in Europe and the Americas) could become unviable for large-scale cultivation in the

next 1020 years. Its predecessor 'Gros Michel', discovered in the 1820s, suffered this fate. Like almost

all bananas, Cavendish lacks genetic diversity, which makes it vulnerable to diseases, threatening both

commercial cultivation and small-scale subsistence farming.[47][48]Some commentators remarked that

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those variants which could replace what much of the world considers a "typical banana" are so different

that most people would not consider them the same fruit, and blame the decline of the banana

on monogenetic cultivation driven by short-term commercial motives.[38]

Panama Disease

The Panama Disease is caused by a fusarium soil fungus (Race 1), which enters

the plants through the roots and travels with water into the trunk and leaves, producing gels and gums

that cut off the flow of water and nutrients, causing the plant to wilt, and exposing the rest of the plant to

lethal amounts of sunlight. Prior to 1960, almost all commercial banana production centered on 'Gros

Michel', which was highly susceptible. [49] Cavendish was chosen as the replacement for Gros Michel

because, among resistant cultivars, it produces the highest quality fruit. However, more care is required

for shipping the Cavendish, and its quality compared to Gros Michel is debated.

According to current sources, a deadly form of Panama disease is infecting Cavendish. All plantsare genetically identical, which prevents evolution of disease resistance. Researchers are examining

hundreds of wild varieties for resistance.[49]

Tropical Race 4

TR4 is a reinvigorated strain of Panama disease first discovered in 1993. This virulent form of

fusarium wilt has wiped out Cavendish in several southeast Asian countries. It has yet to reach the

Americas; however, soil fungi can easily be carried on boots, clothing, ortools. This is how Tropical Race

4 travels and is its most likely route into Latin America. Cavendish is highly susceptible to TR4, and over

time, Cavendish is almost certain to disappear from commercial production by this disease. Unfortunately,

the only known defense to TR4 is genetic resistance.

Black Sigatoka

Black sigatoka is a fungal leaf spot disease first observed in Fiji in 1963 or 1964. Black Sigatoka

(also known as black leaf streak) has spread to banana plantations throughout the tropics from infected

banana leaves that were used as packing material. It affects all main cultivars of bananas and plantains,

impeding photosynthesis by blackening parts of the leaves, eventually killing the entire leaf. Starved for

energy, fruit production falls by 50% or more, and the bananas that do grow ripen prematurely, making

them unsuitable forexport. The fungus has shown ever-increasing resistance to treatment, with the

current expense for treating 1 hectare (2.5 acres) exceeding $1,000 per year. In addition to the expense,

there is the question of how long intensive spraying can be environmentally justified. Several resistant

cultivars of banana have been developed, but none has yet received commercial acceptance due to taste

and texture issues.

In East Africa

http://en.wikipedia.org/wiki/Monogenetichttp://en.wikipedia.org/wiki/Banana#cite_note-GREED-37http://en.wikipedia.org/wiki/Fusarium_oxysporumhttp://en.wikipedia.org/wiki/Soilhttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Gelhttp://en.wikipedia.org/wiki/Nutrienthttp://en.wikipedia.org/wiki/Wiltinghttp://en.wikipedia.org/wiki/Gros_Michel_bananahttp://en.wikipedia.org/wiki/Gros_Michel_bananahttp://en.wikipedia.org/wiki/Banana#cite_note-barker-48http://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Banana#cite_note-barker-48http://en.wikipedia.org/wiki/Banana#cite_note-barker-48http://en.wikipedia.org/wiki/Boothttp://en.wikipedia.org/wiki/Clothinghttp://en.wikipedia.org/wiki/Toolhttp://en.wikipedia.org/wiki/Black_sigatokahttp://en.wikipedia.org/wiki/Fijihttp://en.wikipedia.org/wiki/Photosynthesishttp://en.wikipedia.org/wiki/Ripeninghttp://en.wikipedia.org/wiki/Exporthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/United_States_dollarhttp://en.wikipedia.org/wiki/Monogenetichttp://en.wikipedia.org/wiki/Banana#cite_note-GREED-37http://en.wikipedia.org/wiki/Fusarium_oxysporumhttp://en.wikipedia.org/wiki/Soilhttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Gelhttp://en.wikipedia.org/wiki/Nutrienthttp://en.wikipedia.org/wiki/Wiltinghttp://en.wikipedia.org/wiki/Gros_Michel_bananahttp://en.wikipedia.org/wiki/Gros_Michel_bananahttp://en.wikipedia.org/wiki/Banana#cite_note-barker-48http://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Banana#cite_note-barker-48http://en.wikipedia.org/wiki/Boothttp://en.wikipedia.org/wiki/Clothinghttp://en.wikipedia.org/wiki/Toolhttp://en.wikipedia.org/wiki/Black_sigatokahttp://en.wikipedia.org/wiki/Fijihttp://en.wikipedia.org/wiki/Photosynthesishttp://en.wikipedia.org/wiki/Ripeninghttp://en.wikipedia.org/wiki/Exporthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/United_States_dollar

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With the arrival ofBlack sigatoka, banana production in eastern Africa fell by over 40%. For

example, during the 1970s, Uganda produced 15 to 20 tonnes (15 to 20 LT; 17 to 22 ST) of bananas per

hectare. Today, production has fallen to only 6 tonnes (5.9 LT; 6.6 ST)per hectare.

The situation has started to improve as new disease-resistant cultivars have been developed by

the International Institute of Tropical Agriculture and the National Agricultural Research Organisation of

Uganda (NARO), such as FHIA-17 (known in Uganda as the Kabana 3). These new cultivars taste

different from the Cabana banana, which has slowed their acceptance by local farmers. However, by

adding mulch and manure to the soil around the base of the plant, these new cultivars have substantially

increased yields in the areas where they have been tried.

The International Institute of Tropical Agriculture and NARO, funded by the Rockefeller

Foundation and CGIAR have started trials forgenetically modified bananas that are resistant to both

Black sigatoka and banana weevils. It is developing cultivars specifically for smallholder and subsistence

farmers.

Banana Bunchy Top Virus (BBTV)

This virus jumps from plant to plant using aphids. It stunts leaves, resulting in a "bunched"

appearance. Generally, an infected plant does not produce fruit, although mild strains exist which allow

some production. These mild strains are often mistaken for malnourishment, or a disease other than

BBTV. There is no cure; however, its effect can be minimized by planting only tissue-cultured plants (in

vitro propagation), controlling aphids, and immediately removing and destroying infected plants.

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