Would you bread a schnitzel with banana flour? A Guarani community works together with INTA on the development of this byproduct.

On the gondola of alternative flours to wheat, a new and very curious one could soon appear. It is the one based on banana, with which you can make puddings, alfajores, pizzas, and even a breading ideal for making cutlets very crispy. And although it may seem somewhat far-fetched, producers from Salta and technicians from INTA assure that its flavor and nutritional content stand out. “We have made sponge cakes, alfajores, and even a grated bread. The cutlet comes out delicious and we are planning to make homemade noodles as well. People ask us from the area and from all over. It’s a way to sell when the banana has no price,” said to Bichos de Campo Hugo Francisco Valdez, a producer of that fruit and a member of the Tupí Guaraní Iguopeigenda community, from Río Blanco Banda Sur, in the province of Salta. The background of this project is broad and it is convenient to provide context. Just like in many other fruit activities, the Argentine banana depends a lot on the mood of the ...