The Life Cycle Of A Banana

Dec 5 2011 @ 9:03am

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Nicola Twilley follows the fruit's journey to the US:

Bananas are cut while green, hard, and immature, washed in cool water (both to begin removing field heat and to stop them from leaking their natural latex), and then held at 56 degrees — originally in a refrigerated steamship; today, in a refrigerated container — until they reach their country of consumption weeks later. What this means is that ripening must then be artificially induced, in a specialized architecture of pressurized, temperature- and atmosphere-controlled rooms that fool the banana into thinking it is still back on the plant in tropical Ecuador.