1. Genus: Musa Family: Musaceae

2. Musa acuminata – Bananas Edible fruits Musa balbisiana – Plantains cooking Musa paradisiaca

3. History of Cultivation Papua New Guinea, SE Asia – 5000 BC, and possibly 8000 BC Cameroon in Africa – 100 AD, Madagascar 400 AD Middle East – 900 AD (Spread of Islam) Consumption increased during Ramadan Americas in 1600 from the Portuguese

4. Cultivation Wild Bananas contained large seeds and were primarily of trisomy origin.(Parthenocarpic now) The plant produces 2 shoots at a time A large shoot for immediate fruiting A “sucker” for 6-8 months later

5. Large plantations in tropical areas are the major producers of bananas (Dole, Del Monte, Chiquita) Life of a plantation is 25 years or more Transplanting of corms and “sucker” needed for propagation

6. Top 10 (In Metric Tons) 1. India – 29.8 2. China – 9.9 3. Philippines – 9.1 4. Ecuador – 7.9 5. Brazil – 7.0 6. Indonesia – 5.8 7. Tanzania – 2.9 8. Guatemala – 2.6 9. Mexico – 2.1 10. Colombia – 2.0 (Bananas are grown in over 107 countries)

7. Characteristics Usually elongated and curved Soft flesh; rich in starch with a rind covering it. Variable in size, color, and firmness Red, yellow, or purple when ripe Green before ripening Ethylene causes ripening Most supermarkets artificially ripen bananas Brown paper bag with an apple or tomato.

8. Uses Leaves are large, flexible, and waterproof. They are often used as disposable food containers, “plates”, or wrappings for food The flower is used as a vegetable similar to that of an artichoke Plant is used as fiber in making yarn, textures, and paper The trunk and fruits of the plant are eaten Like a potato, the fruits can be fried, cooked or steamed.

9. Nutritional value per 100 g (3.5 oz) Energy371 kJ (89 kcal) Carbohydrates22.84 g - SugarsSugars12.23 g - Dietary fiberDietary fiber2.6 g Fat0.33 g Protein1.09 g Vitamin AVitamin A equiv.3 μg (0%) Thiamine (vit. B 1 )0.031 mg (3%) Riboflavin (vit. B 2 )0.073 mg (6%) Niacin (vit. B 3 )0.665 mg (4%) Pantothenic acidPantothenic acid (B 5 )0.334 mg (7%) Vitamin B 6 0.4 mg (31%) FolateFolate (vit. B 9 )20 μg (5%) Choline9.8 mg (2%) Vitamin C8.7 mg (10%) Calcium5 mg (1%) Iron0.26 mg (2%) Magnesium27 mg (8%) Manganese0.3 mg (14%) Phosphorus22 mg (3%) Potassium358 mg (8%) Zinc0.15 mg (2%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database US recommendationsUSDA Nutrient Database Banana, raw, edible parts

10. Source http://en.wikipedia.org/wiki/Banana