Bananas (Musa spp.) are one of the most widely consumed tropical fruits in the world, prized for their sweet taste, soft texture, and high nutritional value. They are grown primarily in tropical and subtropical climates and are exported globally due to their year-round availability and long shelf life when handled correctly.
Bananas are rich in carbohydrates, dietary fiber, vitamins (especially Vitamin B6 and Vitamin C), and minerals such as potassium and magnesium. They are consumed fresh, used in cooking, and processed into various products such as banana chips, puree, flour, and baby food.
Specifications for Export-Quality Bananas
Parameter
Specification (Export Grade)
Scientific Name
Musa acuminata, Musa balbisiana, or hybrids (Musa × paradisiaca)
Variety
Cavendish (most common), Williams, Grand Naine, Dwarf Cavendish, Robusta
Length
18–25 cm (varies by variety)
Weight per Hand
1.2 – 1.8 kg
Color (Unripe)
Uniform light green (Ripening stage: 1–2 for export)
Color (Ripe)
Bright yellow with minimal spotting
Brix (Sugar Content)
Minimum 18° Brix at full ripeness
Maturity Index
75–80% maturity for export
Shape
Slightly curved, cylindrical, free from deformities
Pulp Texture
Firm, smooth, free from blackening or bruising
Skin Thickness
2–3 mm
Defects Allowed
≤ 2% surface blemishes, no fungal growth, no cuts or decay
Temperature for Storage
13–14°C (to prevent chilling injury)
Relative Humidity
85–90%
Packaging
Corrugated fiberboard cartons (13–18 kg net weight)
Shelf Life (Post-Harvest)
3–4 weeks under controlled conditions
Certification (Common)
GLOBALG.A.P., ISO 22000, HACCP, Organic Certification (if applicable)
