Achieving greater efficiency and quality in processing bananas

The basic issues involved in improving the quality and efficiency of banana processing are well documented; however, this information is not readily available to rural development agencies and projects interested in promoting micro- and small-scale processing businesses run by rural communities.

Bioversity’s resource platform on banana marketing and processing does not offer any secret recipes, but in this learning resource, food technologists from Africa, Asia and Latin America describe the fundamentals of frying, drying, cooking and freezing green and ripe bananas and plantains.

You can also learn more about cultivar differences for processing by viewing MGIS Musalogue pages.

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