Thank you for having printed this page. To preserve the environment, the printable version of this page has been reduced to a minimum. Do not hesitate to reconsider www.fruitrop.com. The text and graphic content is the exclusive property of CIRAD. Total or partial reproduction of the contents, made from the site without permission elements is prohibited within the meaning of Article L.713-2 of the Code of intellectual property. Copyright CIRAD

Plantain

Published on 30/10/2008 - Published by GERBAUD Pierre
FruiTrop n°160 , Page From 26 to 27
Free

Informations

Product(s) : Plantain
Rubrique / Thématique : Economic analyses
Country : Africa , Latin america , Europe
Keywords : Packing-Packaging , Import , Legislation , Nutrition-Health , Post Harvest , Price , Production

Print Save

Open/Close Shop

FruitTrop Magazine n°160

October 2008. Close-up on small exotic fruits

Publication date : 31/10/2008
Price : Free
Detailled summary
Articles from this magazine

See online Download PDF document (9 Mo)

Articles from same magazine

Linked articles

Description

Plantain is one of the cooking bananas (plantain, highland banana). Like dessert banana, it is a herb, each stem of which gives a single bunch and then dies, being replaced by suckers. It is tall (4 to 6 metres) and produces a large bunch consisting of several hands of fruits. It is grown mainly in Africa, Latin America and the West Indies. There are numerous varieties, classified as the 'French' type (numerous hands, medium-sized fingers) and the 'Horn' type (few hands, large fingers).

In contrast with dessert banana, plantain converts little of its starch to sugar. It is long, measuring 30 to 40 cm. It is harvested green after 10 to 13 months of cultivation, depending on production conditions, and turns yellow when it ripens. Its composition is similar to that of potato and is a staple vegetable in its cultivation zones. When ripe, it is fried or grilled. When green it is boiled or prepared as purée. It can also be dried and milled to make flour used in the agrofood industry or as purée for babies.

plantain

Supplier countries and calendar

Nearly 55% of world cooking banana production is in Africa. However, its share of world trade is nil. Thus Uganda, the leading cooking banana producer, is only fourth on the list of EU suppliers, shipping a tiny quantity totalling about 1000 tonnes. This paradox is explained by very strong and dynamic domestic demand and inability to intensity cropping with a view to exports.

Furthermore, the plantain market in Europe is very competitive and purchase prices are often rock-bottom. For the same reasons as for dessert bananas, the Latin American chains are more competitive than their African counterparts. As a result practically the entire market is held by Latin America, with Ecuador, Colombia and Costa Rica in the lead.

Plantain is imported to Europe all the year round, with the total in the neighbourhood of 60 000 to 70 000 tonnes.

plantain price

Packaging and sizing

Plantain is wrapped individually in fingers in telescopic cardboard boxes with a net weight of 25 or 50 lb, i.e. about 11.3 and 22.7 kg. As plantain is fairly robust, the fingers are placed directly in the boxes with no extra packaging. Fruit homogeneity, length and grade are the criteria used by buyers.

plantain imports

Post-harvest

Plantain is a climacteric fruit. Unlike dessert bananas, it does not transit by a ripening facility. It ripens naturally in 8 to 10 days; the peel tissue softens and the chlorophyll is broken down, making the fruit increasingly yellow.

Recommended storage temperatures range from 7 to 13°C. It should not be placed in cold storage.

It has a 21-day shelf life.

Nutrition

Plantain is energy-rich and easy to digest. It contains substantial amounts of fibre, starch (27% in comparison with 20% in potato), magnesium (33 mg) and potassium (350 mg).

Plantain carbohydrate consists mainly of starch. Before cooking, 66% of the starch resists pancreatic amylase (the enzyme that can break down starch molecules into smaller particles). After cooking, transformation of starch by amylase is complete. However, if the plantain cools after cooking, 10% of the starch resists the amylase. For better digestibility it is thus preferable to eat plantain soon after cooking.