Product Intelligence

Banana

Similar Names
Musa acuminata
Top Producer
Grenada
0488 Cooking bananas
Democratic Republic of the Congo
0489 Plantains and others
New Caledonia
0484 Bananas Cavendish
Hong Kong
0485 Bananas non-Cavendish
India
0486 Bananas
Guyana
0487 Plantains
Top Exporter
Ecuador
080300 Bananas, including plantains, fresh or dried
Top Importer
United States
080300 Bananas, including plantains, fresh or dried
Wholesale Prices
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$ 0.73 per kg
-19.3%
Jul, 2019
Mar 4
Jul 15
Product Intelligence of Banana

Definitive Guide to Banana

Everything you need to know about the basics, production, export and import of Banana.
Product Description
General Information

-Banana, a monoecious monocotyledonous plant belonging to the family Musacea, is the largest herbaceous plant in the world

-It is often considered a tree as it grows normally up to 3m in height and is fairly robust. However, the stem is in fact a pseudostem that grows from a corm.

-Banana is a great nutritional source composed mainly of water and carbohydrate that provides energy in the human body. It is a good source of Vitamin A, B, C and some mineral, particularly Phosphorus, Magnesium, Potassium and dietary fiber. It contains high levels of carbohydrate that provides energy. One banana fruit provides 380 mg which is more than an adult’s daily requirements of Potassium (Englberger, 2003). Banana with yellow to orange pulp contains high levels of pro-Vitamin A carotenoids (pVACs) that can be converted into Vitamin A.

Banana has several uses in food, industry, medicine and decorative purposes. The center succulent part of the pseudostem can be consumed as vegetable. The pseudostem, aside from feeds for hogs and cattles, can also be used as source of fiber and organic fertilizer. Banana leaves can be used as food wraps for leaf industry (Temanel, 2008) while the roots, stalk and peduncle can be used as organic fertilizer. Banana can also be processed into flour, puree, jam, jelly, wine, powder, dye, flakes, catsup and banana chips. Moreover, banana can be used as: umbrella (leaves), glue (starch), necklace (seeds), ornaments (decorative type), dye (banana sap), shampoo, and intercrop.

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Contributed By
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Dennis Barrogo
General Information

Classification of banana cultivars at the Southeast Asian banana germplasm at BPI-DNCRDC, Bago Oshiro, Davao City (March 2012)

Type               Species and Genomic Classification of                                                         Common Cultivar

Dessert          Musa acuminata

                          - AA (Lakatan, Amas, Señorita)

                          - AAA (Williams, Grand Naine, Bungulan,                                              Morado)

                          - AAAA (FHIA-02)

                       Musa acuminata x balbisiana

                          - AB (Ney Povan)

                          - AAB (Latundan, Hilao-Hinog, Pisang Ceylan)

                          - AAAB (FHIA-01)

                          - ABB (Katali, Kluai Namwa Khom)

                       Musa acuminata x Australimusa 

                          - AAS (Henderneyargh)

Cooking/        Musa balbisiana

Processing        - BBcv (Abuhon)

                          - BBB (Cardaba or Saba’, Dali-an or Giant                                              Cardaba, Kalimpos, Turangkog or Sab-a,                                      Mundo, Sab-ang Puti)

                       Musa acuminata x balbisiana

                          - AAB (Tindok, Inambak)

                          - ABB (Pelipita)

                          - ABBB (Tiparot)

Seeding/        Musa acuminata

Breeding           - AAw (Agutay, Mambee Thu)

                      Musa balbisiana

                          - BBw (Butuhan)

Ornamental   Rodochlamys

                          - Musa ornate

                          - Musa laterita 


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Dennis Barrogo
General Information

Philippines HS Codes related to Banana


Banana                                   -   08.03

   - Plantains, fresh or dried  -   0803.10.00

   - Lady's finger banana       -   0803.90.10

   - Others                              -   0803.90.90

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Dennis Barrogo
General Information

Philippine varieties of banana and its characteristics:

1. Bungulan – The fruit is long, slightly curved and slightly angular. The peel is yellow-green when ripened at ambient temperature of 28 °C. The flesh is sweet, melting, aromatic with a creamy color when ripe.

2. Cavendish – The fruit is long, slightly curved and slightly angular. The peel is yellow-green when ripened normally and has bright yellow color at ambient temperature of 28 °C. The flesh is sweet, melting, strongly aromatic and with a creamy color when ripe.

3. Lakatan – The fruit is long, slightly angular, with thick peel which turns orange-yellow when ripe. The flesh is sweet, aromatic, firm and is light orange- yellow when ripe.

4. Latundan – The fruit is short and round. The peel is thin and yellow when ripe. The flesh is white, soft and slightly sub-acid.

5. Morado – The fruit is medium size and slightly angular to round. The peel is thick and purplish-red when ripe. The flesh is smooth, melting, sweet, slightly aromatic and has cream-colored pulp.

6. Señorita – The fruit is small, short and round with blunt tips. The peel is thin and yellow when ripe. The flesh is very sweet, smooth, aromatic, melting and has creamy yellow pulp.

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Dennis Barrogo
General Information

Philippine Bananas are classified in three classes as defined below:

1. Extra class – Banana in this class must be of superior quality. It must have all the typical characteristics and color of the variety and/or commercial type. It must be mature, clean, well-formed, well-trimmed and free of decay, split fingers, loose fingers, bruises, blemishes and discoloration caused by diseases, insects, molds, latex burn, and mechanical damage. Very slight superficial defects are allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

2. Class I – Banana in this class must be of good quality. It must have all the typical characteristics and color of the variety and/or commercial type. It must be mature, clean, well-formed, well-trimmed and free of decay, split fingers, loose fingers, bruises, blemishes and discoloration caused by diseases, insects, molds, latex burn, and mechanical damage. Slight defects of the fingers, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:

• slight defects in shape and color

• slight defects on the skin due to rubbing and other defects such sunburns and blemishes not exceeding 5 % of the total surface area.

The defects must not, in any case, affect the flesh of the fruit.

3. Class II – This class includes banana which do not qualify for inclusion in higher classes but satisfy the minimum requirements specified in Section 5. The following defects, however, may be allowed, provided the banana retain their essential characteristics as regards the quality, the keeping quality and presentation in the package:

• defects in shape and color;

• defects on the skin due to rubbing and other defects such as sunburn and blemishes not exceeding 10% of the total surface area.

The defects must not, in any case, affect the flesh of the fruit. 

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Dennis Barrogo
General Information

Banana has various uses that can be turned into many processed products. In addition to exporting of banana, processing banana into other value added products could mean additional income.

The following are the common processed banana products in the Philippines:

1. Banana Chips – raw banana is very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fiber, vitamin C, potassium and manganese, and a very good source of vitamin B6. Raw bananas are good to make banana chips for snacks or you can make this as a business and sell in to local stores or tourist food shops.

2. Banana Puree – has an attractive color, fine texture and retain its fruity flavour. Banana puree must be further treated to ensure their preservation until the moment of final utilization and processing. Puree can be frozen, canned or aseptically packed and usually used for beverage industry, baby foods, snack foods, jam and sauces.

3. Banana Powder – has a great potential for commercialization. It has a high sugar and low starch content and can be used as a substitute for fresh banana in making traditional cakes or their premixes as well as in the processing of banana snacks, crackers or crisps.

4. Banana Jam – banana with sweet taste, fine flavour and texture can be processed into excellent jam. The proportion of banana puree, sugar, pectin and citric acid used in the processing of banana jam should be given special emphasis in order to produce a clear and fine texture jam. Banana jam has a good shelf-life.

5. Banana Sauce – is a ready-to-eat to sauce. It is used for moistening, flavour control and as a garnish to make food more delicious. The sauce has a strong banana taste and flavour and a dull yellow-red color. It has a shelf-life of one year when stored in bottles.

General Information

The banana in all classes, subject to the provisions for each class and the tolerances allowed, the banana should have the minimum quality requirements:

• mature

• whole (finger as the reference);

• firm; sound (fit for consumption);

• clean; practically free of any visible foreign matter;

• preferably free of bruises and blemishes;

• preferably free of pests;

• preferably free of damage caused by pests;

• free of abnormal external moisture, excluding condensation following removal from cold storage;

• free of any foreign smell and/or taste; and

• with flower remnants removed.

In addition, hands and clusters must include a sufficient portion of the crown with or without peduncle fragments, sound and free of fungal contamination. 

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Contributed By
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Dennis Barrogo
General Information

Key factors that determine the prices of Philippine bananas:


1. Types of banana varieties

2. Good quality based on their classification and size

3. Matured fruits with excellent eating quality

4. Physical appearance and absence of damages or blemishes

5. Time of harvest


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Contributed By
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Dennis Barrogo
Production
Intelligence on global production published on Tridge are based on the statistical data provided by UN FAO: Food and Agriculture Organization. We follow the FAO Code scheme of our data source and assign each page with its most closely associated FAO Codes.
This page is associated with the following HS Codes:
- 0488 Cooking bananas
- 0489 Plantains and others
- 0484 Bananas Cavendish
- 0485 Bananas non-Cavendish
- 0486 Bananas
- 0487 Plantains
FAO Code 0488 Cooking bananas
FAO Code 0489 Plantains and others
FAO Code 0484 Bananas Cavendish
FAO Code 0485 Bananas non-Cavendish
FAO Code 0486 Bananas
FAO Code 0487 Plantains
Export
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 080300 Fruit, edible; bananas, (including plantains), fresh or dried
Import
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 080300 Fruit, edible; bananas, (including plantains), fresh or dried

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