Munshi Akbar Professor Sharon Mueller English 1301 9 November 2011 Bananas Outline Thesis statement Taxonomy A. Musa genus B. Musaceae family C. M. acuminata Colla species D. M. X paradisiaca L. hybrid. III. Varieties A. Major Group 1. Sucrier 2. Gros Michel B…
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Conclusion Thesis Statement Various varieties of bananas exist in different parts of the world offering nutritional value at an affordable price. Bananas are fruits available throughout the year in tropical countries, and they come in different varieties, shapes, and colors. Bananas grow from a rhizome, stretch through a thick stem and develop flowers (“banana”). The varieties of use make banana one of the most valued crops in the world. The fruit’s nutritional value and relatively low price make it an attractive export product for countries in Southeast Asia, South America, and East Africa (Morton 37). This essay describes the taxonomy, characteristics, varieties, and food uses of bananas. In addition, the essay will give comparison and contrasts of “bananas are good for health”, versus “bananas are bad for health.” Taxonomy Bananas come from the genus Musa of the family “Musaceae” (“banana”), and the seedless, edible ones come from the “species M. acuminata Colla or the hybrid M. X paradisiaca L.” (Morton 30). The different species of banana provide a clue to the fruit’s geographical origins, usually found in countries with tropical climates like Brazil, India, and Indonesia. Having various hybrids further expands the fruit’s varieties and ensures continuous cultivation and propagation. Varieties The classification of bananas occurs into two principal groups namely Sucrier and Gros Michel. The Cavendish subgroup includes the Giant Cavendish, the Dwarf Cavendish, and Bungulan (Morton 35). Predominantly found in Colombia, the Philippines, and Burma, bananas from the Sucrier group are small in size, sweet, with thin skin (Morton 35). Bananas from the Sucrier group are readily consumable due to their size and taste; people use them in dessert recipes. The Gros Michel group produces bananas that are larger than the ones in the Sucrier group, are yellow in color, and usually found in South America, Central Africa, and the Caribbean (Morton 36). The Cavendish subgroup includes the Giant and Dwarf Cavendish, and the Bungulan (Morton37). Medium-sized, thin-skinned, and delicate, the Dwarf Cavendish, grows in China, East Africa, and South Africa. The Giant Cavendish is larger than the Dwarf Cavendish and closely resembles the Gros Michel (Morton 37). Ripening unevenly during the winter and prone to quick spoilage, Jamaicans mostly use the Bungulan for cooking. (Morton 38). Food uses The uses of bananas for food are as diverse as the available varieties and hybrids. A banana may be eaten when raw, peeled, sliced, or mixed with other fruits. Biting the soft, starchy flesh of a banana results in bursts of sweetness or undertones of tanginess. When added in dessert recipes, a banana’s flavor and mushy texture harmonize with the more crunchy and soft ingredients. Broiled or baked, ripe bananas can be served with peanuts and brown sugar (Morton 41). Finally, to preserve a banana, it can be boiled and immersed in a syrup mixture or fried in canola oil and served like potato chips. Nutritional Value In addition to the various food uses of the banana, this fruit possesses “high nutritional value” (“Banana”). As a healthy fruit, banana occupies a significant place in the food level pyramid. Regardless of the manner of consuming a banana, the flavorful, sweet, and starchy fruit is “full of vitamins” (“banana”). Low in fat, cholesterol, and sodium, raw bananas are an abundant source of potassium, fiber, and Vitamin B6 (Morton 43). Long, short,
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