Sooo…I try to keep it light on Mondays so we can get through these long weeks, but one of our recent posts demands an immediate follow-up. Remember how I was discussing the grim fate of ‘Gros Michel’ (‘Fat Michel’) the strain of bananas which were wiped out by Panama disease in the 50s? Well, Panama disease has mutated and returned. It’s baaaack…and this time it destroying the once immune ‘Cavendish’ plants which make up almost every banana in Europe, Africa, and the New World Photos are becoming more and more common of dying banana plants and desperate farmers burning their groves. ‘Cavendish’ plants are clones and if one is susceptible, they all are. I really like bananas (when they are ripe) and the idea of doing without the radioactive potassium-rich fruit makes me sad. What are we going to do?
I guess a good market solution would be to make a transgenic banana that was resistant to the Panama disease, patent the critical gene fragment, and then sell sterile clones of the frankenfruit. Since I like science and bananas (though not necessarily giant agribusinesses) so this is an acceptable solution to keep the yellow fruit on the table.
An alternate idea, however strikes me as far better. We should send out teams of banana farmers and taste-testers to South East Asia (the first home of the banana) to collect purple, white, red, and gray bananas. Different folks can start growing all sorts of new bananas around the world. Undoubtedly some of them are more delicious than ‘Gros Michel” and I bet they are all more resistant to the blight.
In fact just yesterday, regular Ferrebeekeeper commenter Beatrix reported on the delicious (albeit plain-looking) bananas of Nepal. She writes:
Here in Nepal we have all sorts of different bananas growing wild & in cultivation. They vary from short sweeties to starchy plantain sorts. Nepalis don’t have names for the different types of bananas. One of the tastiest varieties here is the ugliest – it is rather small (fingerlike), sporting a mottled greenish black peel with patches of gray lichen when ripe. The peel is surprisingly paper thin but the the flesh is a rich golden yellow & the taste is the most incredible, sweet custard-y banana flavor ever. I have never tasted this type of banana anywhere but Nepal. Most Asians prefer the starchy, bland bananas that most westerners would consider unripe – they think by the time a banana gets to the yellow mottled with brown stage it’s rotten.
Who here doesn’t want to try these delicious ugly bananas? I am ready to pack up and head off to Nepal just to try them! What we have is a marketing problem. If these charlatans can sell people on stuff like organic food and bottled water, why can’t they sell delicious (but ugly) finger-length bananas? The second coming of Panama disease needn’t spell the end of bananas (although we may lose the familiar bright yellow “Cavendish”)—perhaps this could be the beginning of a glorious new era of multicolor bananas of all sizes and flavors!