Banana export worldwide | Top 10

#banana #plantain #export #agriculture

This video shows the top 10 banana export worldwide. ( 1961 - 2017 )

The biggest banana exporter in the world is Ecuador. In 2017 it exported around 6.4 mln tonnes of bananas. Philippines and Costa Rica complete the top 3.

Only 15% of all bananas produced are exported. That means that 85% of them are consumed locally.

Very interesting are Belgium and The Netherlands in the top 10. Although they do not grow bananas at all, they are on place 6 and 7 of the biggest banana exporters in the world. This is called re-export. Both countries are big fruit export countries. This is because of their geographic location. Antwerp in Belgium and Rotterdam in The Netherlands have very big container harbors.

Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between 13.5 and 15 °C (56.3 and 59.0 °F) during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the 4 °C (39 °F) environment of a domestic refrigerator, although the fruit inside remains unaffected.

Bananas can be ordered by the retailer "ungassed" (i.e. not treated with ethylene), and may show up at the supermarket fully green. Guineos verdes (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas can be used for cooking, as seen in Jamaican cuisine.

A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green (under-ripe) bananas do not fluoresce. That paper suggested that this fluorescence could be put to use "for optical in vivo monitoring of ripening and over-ripening of bananas and other fruit."

Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at 13 °C (55 °F). On arrival, bananas are held at about 17 °C (63 °F) and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

Carbon dioxide (which bananas produce) and ethylene absorbents extend fruit life even at high temperatures. This effect can be exploited by packing banana in a polyethylene bag and including an ethylene absorbent, e.g., potassium permanganate, on an inert carrier. The bag is then sealed with a band or string. This treatment has been shown to more than double lifespans up to 3–4 weeks without the need for refrigeration.







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DISCLAIMER:
This graph is based on the current available data. We will update when there is new data available. No rights can be derived from the data.
SOURCE:
http://foastat.org/ United Nations and Wikipedia.
MUSIC:
Quincas Moreira - Silkworm
https://www.youtube.com/watch?v=9A_l25-X6Xw
IMAGE:
Banana
https://www.fourjay.org/fpng/d/25-251990_transparent-background-banana-png-png-download.png

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