BANANA production and processing-PPT.pptx

A detailed presentation of banana cultivation to harvesting, post harvest handling and processing.

1. BANANA (Musa sapientum )

2. INTRODUCTION Bananas are a type of fruit that are widely consumed all over the world. They are among the most important food crops on the planet. They are grown in tropical regions and come in a variety of sizes and colors, ranging from small red bananas to large yellow ones. Cavendish banana is the most commonly consumed and most grown variety in the Philippines, which is a medium-sized, yellow fruit with a slightly curved shape.

3. BANANA INPUTS Banana production requires several inputs to achieve high yields and maintain plant health. Some of the key inputs for banana production include : 1. Land preparation - Before planting bananas, the land must be cleared of any debris, stumps, or weeds. The soil must be plowed, tilled, and leveled to create a suitable environment for planting .

4. BANANA INPUTS 2. Banana plants -High-quality banana planting materials such as suckers or tissue-cultured plantlets are used for planting. The variety of bananas used depends on the market demand, local conditions, and disease resistance.

5. BANANA INPUTS 3. Fertilizers - Fertilizers play a critical role in banana production. They supply the essential nutrients needed for plant growth, development, and fruit production. The application of fertilizers depends on soil type, variety of banana, and the stage of plant growth .

6. BANANA INPUTS 4. Water - Banana plants require adequate water to grow and produce fruits. Irrigation is necessary in areas with low rainfall or drought conditions. 5. Pesticides - Pests and diseases can significantly reduce the yield and quality of banana fruits. Farmers use pesticides to control pests and diseases such as nematodes, black sigatoka , and banana weevils.

7. BANANA INPUTS 6.Labor -Banana production requires a significant amount of labor. Activities such as land preparation, planting, weeding, pruning, and harvesting require a skilled workforce. 7. Post-harvest handling -Proper post-harvest handling is crucial to prevent damage, spoilage, and maintain the quality of bananas. This includes cleaning , sorting, grading, packing, and transportation .

8. BANANA PRODUCTION Banana plants thrive in tropical regions where the average temperature is 80° F (27° C) and the yearly rainfall is between 78 and 98 inches. Most bananas exported are grown within 30 degrees either side of the equator. The plants need rich, dark and fertile soils with steady moisture in the air and ground and good drainage .

9. BANANA PRODUCTION Banana planting is carried out on the basis of patta double line method. In this method, the distance between the two lines is 0.90 to 1.20 m. while plant to plant distance is 1.2 to 2 m. Due to this spacing, intercultural operations can be carried out easily and cost of drip irrigation is decreased

10. BANANA PRODUCTION Cavendish was the most produced variety with 1.17 million  metric tons, representing  49.4% of the total banana production. Davao Region was the top producer of banana with  842.60 thousand  metric tons output or  35.5%  share to the total production. Northern Mindanao and SOCCSKSARGEN followed with  21.6% and   13.8% shares, respectively .

11. PROCESSING Banana is the most abundant fruit crops in the Philippines. It is also one of the sources of income for farmers. Banana has the various uses that can be turned into many products.

12. PRODUCTS Banana powder Banana powder is a powder made from processed bananas. It is used as a component for production of milk shakes and baby foods. It is also used in the manufacture of various types of cakes and biscuits. Banana Wafers (Chips) -Banana chips are deep-fried or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety).

13. Banana Sauce Banana sauce is a ready-to-eat sauce. It is used for moistening, flavour control and as a garnish to make food more delicious. The sauce has a strong banana taste and flavour and a dull yellow-red colour. Banana Vinegar Banana v inegar is aromatic, rich and has a funky, sweet and acidic flavour that’s ideal in a tropical-flavoured vinaigrette dressing or simply to use in place of regular vinegar. The flavor is fruity and while it’s clearly banana, it’s not too sweet or cloying.

14. Banana Wine -Banana wine is a fruit wine made exclusively from bananas. Banana Beer - Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.

15. Banana Pure Banana for puree production ideally should be harvested at the point of maturity. Ripened bananas at colour index 6 and 7 are selected and washed thoroughly to removed adhering dirt and any chemical residue that may be present. Banana puree has an attractive colour, fine texture and retain its fruity flavour. Banana Jam The proportion of banana puree, sugar, pectin and citric acid used in the processing of banana jam. Banana jam has a good shelf-life.

16. MARKETING P roduct packaging: The packaging of bananas can be a critical component of marketing. Advertising: advertising can be done through various media channels such as television, radio, print or online.

17. Merchandising: merchandising strategies include positioning bananas prominently in grocery stores, supermarkets or street market to catch the customer’s attention. Social Media and Influencer Marketing: social media platforms can be leveraged to reach and engage with customers. Partnership and Sponsorships: brands can partner with the other organizations, such as sports teams or event organizers, to promote their products.

18. Distribution: distribution channels for bananas are crucial for making the product available in different regions. Overall, the marketing of bananas should focus on highlighting their nutritional value, convenience and affordability while differentiating them from other fruits.

19. SUPPORT Banana Research Station(BRS): The BRS is a research and development facility that focuses on the improvement of banana varieties and cultivation practices. National Banana Corporation(CORBANA): CORBANA is a non-profit organization in Costa Rica that promotes the development of the banana industry in the country.

20. Banana Exporters Association(BEA): The BEA is a trade association that represents banana exporters in countries such as Ecuador, Colombia, and Peru. Government Organizations

21. There are several supporting agencies that work towards the development of the banana industry. Here are few examples: Food and Agriculture Organization (FAO): The FAO is a specialized agency of the United Nations that works towards the eradication of hunger and malnutrition. International Banana Association(IBA): The IBA is a non-profit organization that represents the global banana industry

22. NON GOVERNMENT ORGANIZATIONS Solidaridad Network: The Solidaridad Network is an international organization that promotes sustainable agriculture and fair trade practices. Fair-trade International: Fair-trade International is a global organization that works to promote fair trade practices and support small-scale farmers.

23. Global Alliance for Improved Nutrition (GAIN): GAIN is an international NGO that works to improve nutrition and health in developing countries International Trade Centre (ITC): The ITC is a joint agency of the World Trade Organization and the United Nations that promotes sustainable trade and economic development.

24. Thank You for Listening PREPARED BY GROUP 05