BANANA

Banana is one of the most common and widely grown fruit crops in the Philippines. It
is also one of the country's major dollar earners, and has consistently ranked next to
coconut oil and prawns in terms of value earnings during the last five years.
In 1991, banana topped local production among the other major fruits such as
pineapple and mango, thus eating up more than one-third of the production pie.
Banana has various uses. The ripe fruit is pureed, candied, and preserved in various
forms when not eaten fresh. Its extract is used in the manufacture of catsup,
vinegar, and wine. The unripe fruit is powdered and chipped.
In rural areas, the young leaves are pounded to suppress bleeding and treat wounds.
The leaves are also widely used as packing materials for fruits and vegetables in
market centers. Banana fiber is manufactured into rope, sack, and mat. Sheets of
paper and paper boards are also made from banana peel. Banana blossom is
exported dried. Filipino housewives use it in special dishes.
VARIETY
Banana is native to Southeast Asia where the climate is warm and humid. Of the 57
banana cultivars, the following are the most common in the Philippines:
1. Saba grows to as tall as 20 feet; fruit is angular; has thick peel that is green when
unripe, yellow when ripe; flesh is white when ripe; gestation period is 15 to 16
months.
2. Lacatan grows to a height of five to nine feet; fruit is round, seedless; has thick
peel that has green when unripe, yellow-orange when ripe; gestation period is 14 to
15 months.
3. Latundan grows from six to 10 feet tall; fruit is round; has thin peel that is green
when unripe, yellow when ripe; flesh is white when ripe; gestation period is 12
months.
4. Bungulan fruit is round, very sweet, seedless and easily rots; has thick peel that is
green when unripe and remains green when ripe; flesh is white when ripe; gestation
period is 12 months.
5. Cavendish reaches five to 10 feet high; fruit is bigger than Bungulan; peel is
green when unripe, yellow when ripe; flesh is yellow when ripe; export quality;
gestation period is six to eight months.
Other varieties grown in the country include the Morado, Pitogo Los Banos, Senorita,
Tindok, Gloria, Granda, and Tumok.
CLIMATE AND SOIL REQUIREMENTS
Banana is well adapted to well-drained, loamy, soil that is rich in organic matter.
Areas with an average rainfall of 4000 millimeters (mm) a year are ideal sites for a
banana plantation. A temperature between 27 to 30 degrees Celsius is most
favorable to the crop.
Banana grows at sea level up to 1,800 meters altitude. It is susceptible to root rot
when exposed to too much water. Typhoon belt do not make good plantation sites.
PROPAGATION
Banana can be propagated through its rhizomes and suckers. The latter, however, is
the best recommended. Suckers must be parasites-free and have healthy roots.
These are spaded out of the clumps when four-to-five feet tall.
LAND PREPARATION
The fields is plowed and harrowed thrice. All stumps and bushes must be removed.
Knee-deep holes with 45-cm diameters are dug and 3each hole is fertilized with 10
grams of complete fertilizer and a few of granular nematode.
PLANTING
Suckers are set on field in vertical position, then covered with surface soil. Compost
material added to the soil enhances the recovery and growth of the new plants. The
soil is stumped around each base and watered regularly. During dry months,
irrigation, if possible, is advised.Planting is the best at the start of the rainy season.
CULTIVATION AND MAINTENANCE
Cultivation should go beyond six inches from the base of the plant to avoid root
injury. Intercrops or Glamoxine or Karmex sprays act as weed control. Plants must
be propped with bamboo poles during fruiting for support against strong winds.
DESUCKERING OR PRUNING
Unnecessary suckers must be killed by cutting them off the mother plants. Only one
or two suckers must be allowed per hill to reduce soil nutrients competition.
FERTILIZATION
For poor soils, fertilizers should contain N-P-K at a ratio of 3-1-6. the ratio is doubled
when fertilizers are applied to young plants. The amount of fertilizer applied
increases as the tree matures. At flowering and fruiting period, a tree needs five to
six pounds of complete fertilizer.
PEST AND DISEASES
There are at least 27 insect pests that attack banana plants in the Philippines.
However, there are only three pests known to cost significant damage over all types
of banana. The banana corm weevil feeds on suckers and destroys the corm tissues.
It causes the suckers to die of bore attack. To control this pest, spray the soil with
Furadan 5 G, 10 G. Sanitation and cutting of affected corms are also effective
cultural controls, and are environment friendly.
Fruit-peel sarring beetle damages the fruit surfaces. The banana bunch is usually
sprayed with Decis to control infestation. The banana floral thrips can be easily
controlled by Diazinon 40/60 EC or Decis 2.5. 100 EC spray.
The three major diseases of banana are the sigatoka, pitting or wilting and the
moko. Sigatoka is a leaf spot disease caused by Mycosphaerella musicola. This
causes the premature death of leaves. In severe cases, the size of bunches and
fingers is reduced. The fruit is also ripens prematurely and develops abnormal flavor
and smell. Plants are usually sprayed with Bordeaux mixture. Badly spotted leaves
are removed to avoid contamination.
Pitting or Wilting disease is characterized by dry, reddish-brown or black, circular or
oval, depressed spots. Sanitation is one way of preventing the disease which comes
in season with the rainy days. All collapsed leaves should be removed.
Moko disease, on the other hand, transmitted from plat to plant by insects and
infected tools. The impact ok moko to plants is similar to that of the sigatoka. Only,
it does not emit unfavorable smell. Infected fruits also blacken inside. Infection is
prevented by disinfecting tools with formaldehyde.
In view of environmental considerations, alternative controls to pests and diseases
are being introduced under Integrated Pest Management. Infected plants and weeds
must be uprooted to keep the area free of host plats for six to 12 months.
HARVESTING
Regardless of variety, the maturity of banana can be distinguished when the last leaf
turns yellow. The angle formation of the fingers also determines ripeness. The
rounder the angle of the fingers, the more mature the are.
Saba is harvest 15 to 16 months after planting; Lacatan, 4 to 15 months; Latundan,
12 months; Bungulan, 12 months; Cavendish, six to eight months.
Harvesting needs two people to serve as the cutter and the backer. It involves
cutting deep into the middle of the trunk and letting the top fall gradually until the
bunch is at the reach if the backer. The peduncle is cut long enough to facilitate
handling.
Fruits for immediate shipping are harvested 5 to 10 days before ripening. Bananas
for marketing are packed in crates as tightly as possible to lessen unnecessary
vibrations during transport.
BANANA PROCESSING
BANANA FLOUR
Materials needed:
green bananas, saba or cardaba
salt
Utensils needed:
solar dryer
chopping board
measuring cups/spoon
basin
knife
grinder
sifter
Packaging materials:
plastic bag
Procedure:
1. Prepare brine solution; 1 tbsp. salt to 5 cups water.
2. Wash bananas and peel. Soak immediately in brine solution.
3. Wash again to remove latex.
4. Cut into halves and remove seeds.
5. Slice longitudinally at 1/3 cm. thick.
6. Dry in solar dryer for 8-10 hours.
7. Grind 2-3 times or until very fine.
8. Pass through a fine sieve and pack in plastic bags.
BANANA PASTILYAS
Materials needed:
1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
300 gm. (2 1/4 cups) sugar
butter or margarine
Utensils needed:
Rolling pin
frying pan
chopping or kneading board
spatula
kitchen knife
wax paper
Procedure:
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or
Cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow
fire. Stirring should be done constantly until a clear mixture is obtained with
the desired consistency. The mixture should not stick to the sides of the
frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle
small amounts of sugar over the wax paper. Spread the mashed mixture
using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.
BANANA PUREE
Procedure:
1. Peel the ripe fruit.
2. Mash or grind with an equal amount of water. Add preservatives (ascorbic,
0.1% and/or citric acid, 0.2%) until it is in uniform consistency.
3. Heat the puree to 82-93C for 10 minutes.
4. Place in sterilized containers and seal immediately.
DRIED BANANA BLOSSOMS
Raw Materials:
1 tbsp sodium metabisulfite
4 c water
sugar, vinegar, soy sauce (to taste)
Utensils:
cheesecloth
colander
Procedure:
1. Dissolve 1 tablespoon sodium metabisulfite in four cups water and boil the
solution.
2. Strip apart banana blossoms, wrap in cheesecloth, and blanch in the boiling
solution for 5 minutes. Drain using colander.
3. Mix equal quantities of sugar, vinegar and soy sauce and soak the blanched
blossoms overnight in this mixture.
4. Drain, dry under the heat of the sun and pack in plastic bags.
BANANA CAKE
Ingredients:
4 eggs
cup or 150g caster sugar
2 teaspoons vanilla essence
1 cup or 140g self rising flour, sifted
cup or 50g butter, melted
2 large bananas, mashed
cup or 50g chopped glace fruits
1 tin 170g Nestle Cream
teaspoon banana essence
Preparation:
Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla
essence
Sift the flour over the egg mixture in three batches using a metal spoon to fold
together. Combine melted butter, mashed banana, Nestle Cream, glace fruits and
banana essence. Fold in to the egg and flour mixture.
Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a
175C preheated oven for 30-40 minutes or until a skewer inserted in the center
comes out cleans.
Remove from the oven and set aside to cool.
Course Type: Desserts
Recipe Type: Cakes
Serves: 6 persons
Preparation Time: 15 minutes
Cooking Time: 45 minutes
BANANA IN SYRUP
Ingredients:
1 kg banana [saba variety, matured - 80% yellow & 20% green]
240 g sugar (1 c)
420 mL water (1 c)
Utensils/Supplies:
colander casserole
basin/mixing bowl stove
chopping board ladle
knife (stainless) weighing scale
spoon thermometer
Packaging materials: Sterilized preserving bottles
Procedure:
1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or
diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired,
whole bananas maybe used.
4. Prepare 40Brix sugar solution (approx. 1 part sugar:1 parts water) and
boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to
approximately -inch from the top.
6. Exhaust at 82C and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes.
Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.
BANANA SAUCE
Ingredients: [Basis: 5000 grams]
750 g banana (saba variety, matured, yellow)
700 g sugar
50 g modified starch
35 g carboxyl methyl cellulose
517 mL vinegar
65 g salt
15 g labuyo
15 g bell pepper
75 g garlic
25 g onion
1.5 g white pepper
1.5 g all-spice
2,750 mL water
Utensils/Supplies:
colander
basin
chopping board
knife (stainless)
ladle
casserole
stove
food processor/blender
weighing scale
Packaging materials: Sterilized preserving bottles
Procedure:
1. Wash bananas and soak in chlorinated water (100 ppm) for 10 minutes.
2. Blanch in boiling water for 10 minutes.
3. Peel and detach strings adhering to the pulp.
4. Grind banana. Add water to banana. Blend the mixture.
5. Mix sugar, starch, CMC, salt, spices and vinegar. Heat and allow to simmer
for about ten (10) minutes. Strain.
6. Add spiced vinegar to banana puree. Blend and heat in a double boiler with
constant stirring at 75C - 80C for 10 minutes or until thick in consistency.
7. Immediately hot fill cooked sauce in clean sterilized bottles. Seal tightly.
BANANA CHIPS
Sweetened or salted banana chips are prepared from hard, green Saba or Cavendish.
1. Prepare brix or arnibal for sweetened chips by mixing three parts of sugar for
every one part of water.
2. Clean, peel, and slice the bananas to about .05 to 1.0 mm thick. Soak in
cooking oil, turning frequently to prevent sticking.
3. Place the banana chips in a strainer, allowing the oil to drip while heating
cooking oil in a pan. Dip and fry the chips in the cooking pan without
removing them from the strainer.
4. Turn until yellowish brown, then lift the strainer and allow the oil to drip.
5. Soak the fried chips in arnibal for two to three minutes. Let the syrup drip,
the fry again until the chips become shiny.
6. Let cool before packing or placing in bottles, cans, or plastic bags
7. For salted banana chips, use salt instead of refined sugar and soak in salt
solution instead of arnibal.
PASTILLAS DE SAGING
Materials:
1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
300 gm. (2 1/4 cups) sugar
Butter or margarine
Utensils needed:
Rolling pin
Spatula
Frying pan
Kitchen knife
Chopping or kneading board
Wax paper
Procedure:
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or
cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow
fire. Stirring should be done constantly until a clear mixture is obtained with
the desired consistency. The mixture should not stick to the sides of the
frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle
small amounts of sugar over the wax paper. Spread the mashed mixture
using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.
BANANA WINE
1. Peel ripe bananas and slice thinly
2. Measure. To every one part sliced bananas, add one-and-one-a-half parts
water.
3. Boil for 30 minutes or longer depending upon the quantity of the pulp. Strain
4. Add sugar to the extract (one part sugar to every three parts extract).
5. Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees.
Brix.
6. Allow to cool.
7. Place in clean glass container or demi-johns.
8. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of
boiled sweetened juice).
9. Plug mouth of demi-john with a clean piece of paper to protect from dust.
10. Ferment for a mouth.
11. Siphon out the clear fermented liquid.
12. Filter and transfer to a sterilized oak barrel for aging
13. Cover hole with a wooden plug and seal with melted paraffin
14. Age for two years or longer.
15. Clarify the wine with egg whites (eight egg whites for every 30 liters of wine)
by heating the aged wine in stream bath or heating the age wine in steam
bath or a double boiler to a temperature of 55-60 degrees Celsius while
adding the well-beaten eggwhites.
16. Stir to maintain the temperature to 15-20 minutes. Cool.
17. Filter the wine and bottle by siphoning into clear and sterilized bottles.
BANANA VINEGAR
Materials:
One part peeled ripe bananas (25 pieces,medium-sized)
Two parts water
1/4 part sugar
Procedures:
1. Wash ripe bananas.
2. Peel and cut into pieces.
3. Add water and boil for five minutes. Cool then strain
4. Add sugar and heat again. Cool again.
5. Pour into suitable containers.
6. Add one-teaspoon yeast for every kilo of fruit used.
7. Plug mouthy of container with a piece of paper to protect it from dust
8. Ferment to two to three weeks
9. Siphon out clear, fermented liquid into a sterilized container.
10. Add 100 cc of mother liquor to every kilo of fruit used.
11. Plug mouth of container with cotton and cover it with clean paper.
12. Ferment for one to two months.
13. Pasteurize at 70 degrees Celcius for 20 minutes.

1. Select firm, ripe Cavendish bananas.
2. Peel.
3. Blanch for 30 seconds in boiling syrup made up of one part water and part
sugar. Brown sugar may be used.
4. Cook for one minute.
5. Remove from fire and let bananas soak in the syrup overnight.
6. Drain bananas.
7. Add part sugar to syrup and boil.
8. Add bananas and cook for one minute.
9. Everyday for three more days, concentrate syrup by boiling for five to seven
minutes.
10. Soak bananas. On the final concentration, the syrup must attain a thick
consistency.
11. Soak bananas in the thick syrup for a week to plump and be thoroughly
impregnated with syrup.
12. Drain bananas and dry. The figs when dried can be handled without sticking
to the finger.