What Is the General Description of the Banana Produced in Costa Rica?

Banana, subgroup Musa AAA Cavendish, clonal varieties Gran Enano, Williams, and Valery, are all produced in Costa Rica.

The fruit has an intense green color at harvest time. Afterward, it goes through various colors, including yellow-green, until it becomes bright yellow.

Physical and chemical characteristics: High carbohydrate and nutrient content (especially iron and potassium), as well as vitamins and phenolic compounds.

Approximate chemical profile when green: pH 4.67, total sugar 29.6%, °Brix 10.3%, total carbohydrates 92.1%, ash 2.93%, dietary fiber 8.1%, total fat 0.12%, protein 4.8%, moisture 3.4%.

Approximate chemical profile when ripe: pH 4.9, total sugar 76.4%, °Brix 20.3%, total carbohydrates 91.8%, ash 3.13%, dietary fiber 6.5%, total fat 0.12%, protein 4.9%, moisture 76.0%.

Conventional and organic bananas are produced for export to international markets.