Bananas (Revised)

Other variety names include; Ngombe, Lacatan, Apple (Sweet), Gross Michel, Poyo, Kisii Matoke, Muraru, Sweet/ Sukari, Bogoya, Kampala, Kisigame, Manyoke, Kiganda & Mutahato.

Banana varieties in Africa exhibit a remarkable diversity morphologically, in taste and in use. Some cultivars are good for cooking, others for brewing and others for eating raw. The cultivars are named based on their appearance, size, taste etc.

In Kenya a wide range of banana varieties is grown which include:
Dessert bananas: Grand naine, Giant Cavendish, Vallery, William’s hybrid, Chinese dwarf, Gold finger, Kisii sweet etc.
Plantains: - Kisii matoke, Uganda Green, N’gombe, Nusu N’gombe, Solio, Ishighame.
Dual purpose – Muraru, Fhia.

Some of the Banana cultivars found in Uganda include:
i) Cooking banana: Nakabululu, Nakitembe, Muvubo, Nakyetengu, Kibuzi, Mbwazirume, Musakala,
ii) Juice or Brewery bananas: Kayinja, Kisubi or Mbidde
iii) Roasting banana: Gonja.
iv) Dessert banana: Bogoya, Ndizi (apple banana).
Source: Buganda Bumu North American Conventions – (bbnac.org)

Ecological conditions

The ancestors of the commercial bananas originated from the Malaysian Peninsula, New Guinea and South-East Asia. They grow in alluvial and volcanic soils, as well as in river deltas and forest perimeters, where the soil is rich in organic matter. They are found at the top or the middle of secondary forests, depending on variety. Some varieties are more or less adaptable to shade. Bananas grow well in fairly hot and humid areas that is within an altitude of 0-1800 m above sea level with the exception of "Dwarf Cavendish" which can grow well up to 2100 metres above sea level. For survival a rainfall of at least 1000 mm per year is necessary, but in order to achieve good yields bananas should receive 200-220 mm water per month as a regular supply. For most commercial banana growers this means irrigating during the dry months. Commercially used varieties cannot endure stagnant water conditions, so flood irrigation should only be used if the soil has good drainage.
Temperature is a major factor; the optimum for growth is about 27o C and the maximum 38o C. Plant growth is retarded and chilling injury occurs below 13o C.
Bananas are sensitive to strong winds, which shred the leaves, cause crown distortions and blows plants over, and are susceptible to lodging in the absence of windbreaks. Planting in wind sheltered positions and in blocks rather than strips is recommended. If planted in blocks the plants protect each other against wind.
The best soil for bananas is a deep, friable loam with good drainage and aeration. High fertility is a great advantage and organic matter content should be 3% or more. Bananas, therefore respond well to application of well decomposed good quality composts. The plants tolerate pH of 4.5-7.5 and optimum pH is between 6 and 7.5. Plantains require more fertile soils than table bananas. Agricultural lime or preferably dolomitic lime (Ca + Mg content) can be added to soils that are very acidic in order to make them less acidic and better suited for banana production. 

Agronomic aspects 

Bananas are propagated by vegetative means. There are several types of vegetative planting material. Selection is done according to availability, required amounts and transport possibilities. Smallholders propagate banana mostly by corms / rhizomes (the bottom part of the plant that remains underground and bears several buds which develop into suckers) and suckers. Corms / rhizomes can be used as a whole or in pieces each bearing one or more buds. Using whole corms is laborious, requires a large amount of starting - planting material and involve high transport costs. Using corm pieces is less expensive. 
Suckers are produced profusely at the base of each plant. Very young suckers just appearing above the ground, known as peepers, are easy to transport, but will produce first yield after 2 years. Sword suckers, about 75 cm high with corm diameter of about 15 cm, have a well-developed base with narrow sword-shaped leaves. They will produce the first yield about 18 months after planting. Maiden suckers are tall suckers normally 5-8 months, which have not yet set a bunch. They will produce a bunch in the first year. Water suckers, which have broad leaves should not be used for propagation since do not produce healthy banana clumps and the survival rate after planting is low. 
Banana plants are also propagated through tissue culture (TC). Normally disease and pest free plantlets are multiplied under controlled conditions. Plantlets are grown in pots and are planted in the field after hardening them off. These tissue culture bananas yield considerably higher than traditionally propagated bananas when planted in clean soil that has not been previously used for banana production in the recent past. They are commercially available in Kenya from both Kenya Agricultural Research Centre, Thika, Jomo Kenyatta University of Agriculture and Technology, Juja and several private companies. The TC banana plants should be minimum 200-300 mm high at planting and have at least 5 healthy dark leaves and wider internodes at time of transplanting.

Planting material should be selected from healthy plants, free of diseases and pests (e.g. bunchy top virus, nematodes and banana weevils), having all the desirable bunch qualities and high yielding ability. It is very important that the planting material is undamaged. Prior to planting, the roots and any damaged part of the rhizome should be removed with a sharp knife. Rhizomes or suckers showing symptoms of disease or pest attack (in particular nematodes or banana weevils) must be discarded. 

Planting holes should be at least 0.6 m deep and 0.6 m in diameter and should be filled with topsoil mixed with organic manure. In areas with marginal rainfall larger holes of about 1.5 m in diameter and 1 m are recommended. 
The spacing depends on variety, soil conditions and type of planting system. Short varieties, such as the 'Dwarf Cavendish', can be planted in a density of 2500 plants/ha, but more commonly in holes with spacing of 3 m x 3 m. The taller varieties 'Giant Cavendish', 'Robusta' or other strongly developing varieties are set at 600 - 1200 plants/ha or in planting holes spaced at 3 m x 4 m. Experiences in the different regions have led to various recommendations regarding size and depth of hole required, which should be followed. It is recommended to cover the planted rhizome with mulch. 
The most suitable planting period is towards the end of the dry season, or at the beginning of the rainy season. 

Intercropping
Bananas can be combined with practically any type of cultivated or wild plant, which has similar requirements. Young banana plants are excellent nurses for other crops and forest plants (cocoa, coffee, black pepper etc.), which can be planted very close to the bananas. During the first year bananas should be intercropped with shallow rooted crops for ease of weeding. Following illustrations show 3 examples how to intercrop bananas:

Husbandry
Around 4-6 weeks after the bananas and additional crops have been planted, a primary selective weeding should be done. Weeds are controlled by mechanical means (slashing, hoeing, etc.) or by hand. Grasses should be pulled up, and replaced by other non-creeping plants, for instance jack beans (Canavalis ensiformis) and Crotalaria spp. 
Surplus shoots need to be regularly cut away from the planted bananas. The number of plants to leave per stool depends on the farmer's preferences. Many plants on a stool will result in a large number of small bunches per stool. Fewer suckers per stool will result in less but bigger bunches than are readily marketable. A common practice is to allow 1 flowering or fruiting stem and 2 to 3 suckers of different size for continuous banana production. 

Tissue culture bananas produce large numbers of suckers 1-2 months after planting. These suckers should be cut off at the ground level to allow the development of the mother plant or until the mother plant reaches 1 m in height, at which time 1 following sucker is selected to continue. For good yields it is extremely important to follow the correct sucker selection: 
a) Selection should be done when the mother plant is 1 m tall.
b) When the mother plant is 1 m tall 3 vigorous sword suckers facing eastward up to the slope (on sloppy land) should be selected. All other suckers should be cut at base, gorged out in the middle and growing point destroyed. After 1-2 months, the most vigorous sucker should be selected and the rest removed. This will be the first ratoon crop and the first sucker. The first sucker that is produced by the first ratoon sucker should be selected as the second ratoon crop. If the sucker selection is properly done, a large daughter sucker and a small granddaughter, a peeper all aligned in one direction will be seen. 
 
Mulching 
Mulch vegetation (bushes and trees) should be cut back, and the resulting material chopped up and spread around the surface as a mulch. This should be carried out once or twice a year, according to growth. 
Regular mulching with organic matter derived from pruning and weeding help to maintain a layer of humus and also enhances microbiological activity in the soil. Pruning and weeding also helps in improving the general hygiene of the plantation, increase light penetration and air circulation, thus stimulating new growth. It also results in a continuous supply of organic matter for mulching. 
It is important that the material is spread evenly throughout the entire plantation. However, mulching material should be placed away from the stool (about 60 cm) to ensure that the roots bury themselves deep in the ground at the base of the corm in search of moisture giving good anchorage to the plants. In addition, thrash/mulch may give shelter to banana weevils and should not be left near to the stool. 
Addition of Mijingu rock phosphate will promote strong root formation and intercropping with legumes such as mucuna, dolichos or cowpeas for green manure will help supply nitrogen from the atmosphere. These measures will suffice to maintain the fertility of the soil even in situations of continuous banana growing. 
The majority of banana varieties cultivated for export purposes require a high soil quality. In natural forest ecosystems, banana plants must be replaced by other species about every 10-15 years. If this is not done the soil will be depleted of nutrients and incidence of pests and diseases may build-up thereby necessitating application of fertilizers and pesticides.
Banana stems are liable to break under the weight of a heavy bunch. As the fruits develop and the weight of the bunch increases, the fruiting stem should be supported with a wooden pole to prevent the whole stem from breaking. Forked poles are used to keep the stems upright and support the weight of the bunch. 
Irrigation is necessary in areas with a long dry season but also if rainfall is less than 220 mm per month. 

Intercropping

Bananas can be combined with practically any type of cultivated or wild plant, which has similar requirements. Young banana plants are excellent nurses for other crops and forest plants (cocoa, coffee, black pepper etc.), which can be planted very close to the bananas. During the first year bananas should be intercropped with shallow rooted crops for ease of weeding. Following illustrations show 3 examples how to intercrop bananas: 
 

Diversification strategies, Example 1

These diversifications strategies are suitable for the common eating (table) banana. Because of their high demands on soil, an intensive accompanying vegetation is required. With sufficient foresight and planning, this can later be used to replace the bananas.

Ⓒ Naturland e.V. (www.naturland.de)

Diversification strategies, Example 2

If no other crops are to be integrated into the system, then it is sufficient to combine the bananas with forest trees and native fruit trees. If other crops are to be introduced onto an existing monoculture plantation, the fruit carrying pseudo-stems will need to be thinned out.

Ⓒ Naturland e.V. (www.naturland.de)

Diversification strategies, Example 3

A wide variety of species and high density of plants should be striven for. The high plant density can be useful for example in suppressing the growth of other vegetation (like grasses, etc.) It also provides sufficient mulching material, which needs to be continually cut and added to the soil. Satisfactory banana production can only be achieved with a large amount of organic material produced on the plantation itself.

Ⓒ Naturland e.V. (www.naturland.de)

Husbandry

Around 4-6 weeks after the bananas and additional crops have been planted, a primary selective weeding should be done. Frequent shallow weeding is required until the plants shade out weeds. Weeds are controlled by mechanical means (slashing, hoeing, etc.) or by hand. Grasses should be pulled up, and replaced by other non-creeping plants, for instance jack beans (Canavalis ensiformis) and Crotalaria spp. 

Surplus shoots need to be regularly cut away from the planted bananas. The number of plants to leave per stool depends on the farmer's preferences. Many plants on a stool will result in a large number of small bunches per stool. Fewer suckers per stool will result in less but bigger bunches than are readily marketable. A common practice is to allow 1 flowering or fruiting stem and 2 to 3 suckers of different size for continuous banana production. 

Tissue culture bananas produce large numbers of suckers 1-2 months after planting. These suckers should be cut off at the ground level to allow the development of the mother plant or until the mother plant reaches 1 m in height, at which time 1 following sucker is selected to continue. For good yields it is extremely important to follow the correct sucker selection: 
a) Selection should be done when the mother plant is 1 m tall.
b) When the mother plant is 1 m tall 3 vigorous sword suckers facing eastward up to the slope (on sloppy land) should be selected. All other suckers should be cut at base, gorged out in the middle and growing point destroyed. After 1-2 months, the most vigorous sucker should be selected and the rest removed. This will be the first ratoon crop and the first sucker. The first sucker that is produced by the first ratoon sucker should be selected as the second ratoon crop. If the sucker selection is properly done, a large daughter sucker and a small grand daughter, a peeper all aligned in one direction will be seen. 
 

Mulching 

Mulch vegetation (bushes and trees) should be cut back, and the resulting material chopped up and spread around the surface as a mulch. This should be carried out once or twice a year, according to growth. 

Regular mulching with organic matter derived from pruning and weeding help to maintain a layer of humus and also enhances microbiological activity in the soil. Pruning and weeding also helps in improving the general hygiene of the plantation, increase light penetration and air circulation, thus stimulating new growth. It also results in a continuous supply of organic matter for mulching. 

It is important that the material is spread evenly throughout the entire plantation. However, mulching material should be placed away from the stool (about 60 cm) to ensure that the roots bury themselves deep in the ground at the base of the corm in search of moisture giving good anchorage to the plants. In addition, thrash/mulch may give shelter to banana weevils and should not be left near to the stool. 
Addition of Mijingu rock phosphate will promote strong root formation and intercropping with legumes such as mucuna, dolichos or cowpeas for green manure will help supply nitrogen from the atmosphere. These measures will suffice to maintain the fertility of the soil even in situations of continuous banana growing. 

The majority of banana varieties cultivated for export purposes require a high soil quality. In natural forest ecosystems, banana plants must be replaced by other species about every 10-15 years. If this is not done the soil will be depleted of nutrients and incidence of pests and diseases may build-up thereby necessitating application of fertilisers and pesticides.

Banana stems are liable to break under the weight of a heavy bunch. As the fruits develop and the weight of the bunch increases, the fruiting stem should be supported with a wooden pole to prevent the whole stem from breaking. Forked poles are used to keep the stems upright and support the weight of the bunch. 

Irrigation is necessary in areas with a long dry season but also if rainfall is less than 220 mm per month. 
 

Harvest, post-harvest practices and markets 

Harvesting banana bunches is usually spread evenly throughout the whole year. Whilst still green, the fruits have a distinctly edged appearance, which gradually becomes almost round as they ripen. The stage of maturity is judged by the angularity of the fingers: The more rounded a finger is in a cross-section, the more mature it is. The fingers are considered mature for harvesting when they are 3/4 round (75% maturity) and still green. 
The fruits in a bunch do not ripen at the same pace. If some fruits have begun to turn yellow on the plant, then it is already too late to transport them any great distance, as they quickly become too soft and rot. 
Bunches are harvested by cutting them away from the plant just above where the fruit begins. The stem is cut-off with a clean cut at ground level after harvesting the bunch. It is very important that bunches do not fall or bump during transport, as this causes them to blacken and rot. To avoid damaging the bunches during harvesting at least 2 people should be involved in harvesting, in particular heavy bunches or tall varieties, one to do the cutting and the other one to support the bunch so that it does not fall to the ground. An experienced worker, however, can harvest alone. 
Harvested bunches should be kept in the shade. It is advisable to handle and transport banana hands rather than the whole bunches because this reduces physical damage. Bunches are dehanded and the hands are deflowered, washed, sorted and packed in carton boxes. 
Storage life of matured green bananas ranges from 21 to 30 days at 13-15degC. Ripening is increased when bunches are packed in closed chambers with restricted air circulation. 
 
Markets
The global market for bananas has experienced significant growth in recent years, reaching an unprecedented export volume of approximately 21 million tonnes in 2019. This expansion can be attributed to various factors, including the substantial increase in supply from major exporting countries like Ecuador and the Philippines, as well as a surge in import demand, particularly from China and the European Union (EU).
While there are over 1,000 banana varieties produced and consumed worldwide, the most commercially dominant type is the Cavendish banana, accounting for roughly 47 percent of global production. One of the reasons for its popularity is its ability to achieve high yields per hectare. Additionally, Cavendish bananas have shorter stems, making them less vulnerable to damage caused by environmental factors such as storms.
Value-added products derived from bananas have gained significant traction. These products include banana chips, dried bananas, banana puree, banana flour, and banana-based beverages. By processing bananas into these value-added forms, producers can extend their shelf life and diversify their product offerings, catering to various consumer preferences and demands.
The market value of bananas is substantial, with a significant portion of the trade occurring globally. Africa, specifically Uganda, holds a prominent position in banana production. Uganda is the largest producer of bananas and plantains in sub-Saharan Africa (SSA), followed by Rwanda, Ghana, Nigeria, and Cameroon. These countries contribute significantly to the regional and international banana market, exporting their produce to meet the demand in various countries (FAO. 2019).

Ⓒ S. Kahumbu, Kenya

Nutritional value and recipes

Bananas are a highly nutritious fruit with a wide range of health benefits. Bananas are particularly abundant in carbohydrates, predominantly in the form of natural sugars such as fructose, glucose, and sucrose. These sugars serve as a rapid source of energy, making bananas an ideal choice for an instant boost. Additionally, bananas are a noteworthy source of dietary fiber, comprising both soluble and insoluble varieties. The soluble fiber aids in regulating blood sugar levels and fostering healthy digestion, while the insoluble fiber supports regular bowel movements, preventing constipation. The Fiber can also aid in weight management.
Bananas contain a significant amount of vitamin C, which acts as an antioxidant and bolsters immune function. Furthermore, bananas provide a noteworthy quantity of vitamin B6, a crucial nutrient for optimal brain development and function. In terms of minerals, bananas are notably rich in potassium, a mineral essential for maintaining proper heart and muscle function. This attribute renders bananas a valuable component of a heart-healthy diet, as potassium helps regulate blood pressure and diminishes the risk of cardiovascular ailments. Moreover, bananas contain modest amounts of other minerals such as magnesium and manganese, further contributing to their nutritional value.
Plantains are starchier and have a lower sugar content compared to dessert bananas. Consequently, they possess a lower glycemic index, providing a slower release of energy. Plantains also tend to have higher fiber content, which can enhance digestion and promote satiety. Regarding vitamin and mineral content, both plantains and dessert bananas offer similar levels of vitamin C and vitamin B6. However, plantains typically contain higher amounts of potassium, making them an excellent choice for individuals seeking to increase their potassium intake. (Healthline.com).
Table 1: Proximate nutritional composition of 100g of Banana

Source (Nutrient data): FAO/Government of Kenya. 2018. Kenya Food Composition Tables. Nairobi, 254 pp. http://www.fao.org/3/I9120EN/i9120en.pdf

^a Lewis, J. 2019. Codex nutrient reference values. Rome. FAO and WHO

^b NHS (refers to saturated fat)

^c https://www.hsph.harvard.edu/nutritionsource/water/

^d British Heart Foundation

^e FDA

^f NIH

^g Mayo Clinic

^h-West African food composition table

Recipes

1. Fried plantains

Ingredients
•    Plantain – 6 fingers
•    Oil – 2 cups or enough to fry 3 fingers at ago
•    Seasonings of choice
Procedure
•    Access individual fingers from a cluster or hand of plantains
•    Remove both ends of individual fingers of the plantain. 
•    Using a knife make a slit along the length and remove the skin (peel).
•    Place the plantain on a chop board and make medium-sized slices with your knife held at an angle. 
•    Heat oil
•    Fry the slices as you turn them occasionally until soft and golden brown (about 6 min.) 
•    Using a perforated spoon, transfer them on to a plate or tray with a paper towel on top to absorb excess oil.
•    Season the plantain as desired and serve hot.

2. Roasted plantain 
(Source: The Gishu (Bamasaba), Mt. Elgon)

Ingredients
•    Plantain – A hand of plantain preferably Gonja type
•    Seasonings of choice

Procedure
•    Clean the plantain with the covers on
•    Roast on charcoal fire using low heat, turning the plantain regularly
•    When soft (after about 30 min) remove from fire and peel
•    Add salt (optional)
•    Eat as snack or serve with beef or chicken sauce
Note: 
•    The plantain may be peeled then roasted with low heat.
•    This is a snack. Gamooke is pronounced like ‘Gamooche’
3. Matoke
(Uganda recipe)

Ingredients
700 g Green bananas
2 small banana leaves (for covering the food while cooking).
1 cup water 
Preparation
•    Peel and clean the bananas.
•    Line the bottom of a pot (sufuria) with banana leaves. 
•    Place the peeled bananas on this and likewise cover them with the banana leaves on the top. 
•    Add water and then place the pot (sufuria) on fire and leave to cook.
•    Allow boiling until the banana leaves turn jungle green, or when the bananas become tender and then the bananas are cooked. 
•    Drain the excess water, then without uncovering the banana leaves; apply pressure to the bananas to mash them.
•    Mashing the bananas this way will not produce a smooth mash, and hence banana leaves could be removed and mashing done to achieve this.
•    Serve with groundnut stew. 
N.B. Covering the bananas with the banana leaves helps retains a rich ‘banana’ flavor to the food as well as keeps the food warm.