There is a lot more to the lowly banana than meets the eye. Favourite baby and kid food, quick to grab on the run, we take the (usually) yellow fruit for granted. So, let’s think about the repercussions of the huge global banana trade.

Not only are cloned bananas susceptible to diseases and pests (as discussed in a related post), but there are other important aspects to consider. Commercially grown bananas are quite intensively farmed on plantations. Bananas grow on a large plant - technically a herb rather than a tree since it lacks any woody structures. These banana plants can reach 7.5 metres (25 feet) in height and resemble palm trees to the inexperienced eye. Botanically speaking, not only is the plant a herb, but the banana fruit is considered a “berry” as it has soft flesh and multiple seeds. Modern bananas are atypical due to the loss of functional seeds in edible varieties. Cloning, or vegetative reproduction, is necessary to spread new plants.

Banana plants have extensive root bases, such that overly dense plantings cause intense root competition as well as ensuring inadequate sun per plant. In contrast, widely spread plants allow the surrounding soil to dry out and weeds can encroach, which also negatively impact growth and fruit yields. Often, fertilizers are applied to counteract the competition for nutrients; in fact, bananas have very high nutrient requirements. Weeds are another major problem - herbicides may be used to keep them at bay. Other options include animals used as weeders (e.g. geese), mulch, or interplanting of short-term crops like peppers or sweet potato. In larger commercial operations, chemical applications tend to be more common, as the alternatives can be labour-intensive.

When banana fruits develop, they are typically covered to prevent blemishes - especially with any fruit intended for export. These covers can be made of woven cloth, like burlap or sisal, or plastic. Plastic sleeves also act as padding for transport. On the downside, these sleeves increase fruit staining from sap and latex oozing out of the cut stem. To address this effect, banana bunches (“hands”) are washed in a chemical bath, often using sodium hydrochlorate solution. During the rainy season, additional fungicide might be applied to the cut surface prior to shipping, with subsequent effects on the flavour. Generally, bananas are ripened in storage rooms with carefully controlled temperature, no light, and several applications of ethylene gas. The desired end product is a sweet fruit with no brown spots.

Back on the plantation, once each bunch is harvested its corresponding pseudostem will die back. The base of each plant is considered commercially viable for about 4 years, but then nematodes and other pests attack. Herbicide applications are common as part of the removal strategy. Overall, nematodes are a major problem for banana growers, causing rotting of the corm, infection by fungus, and other diseases. Insect pests include the black weevil, various thrip species, and spider mites. Given the lifespan of each plant, the voracious nature of nematodes, and the high nutrient needs of bananas, a single plantation - carefully managed by hand - can survive more than 25 years. But then a new fresh site is required.

All in all, banana growing uses intensive techniques and multiple chemical applications - including fertilizer, pest control, and shipping. In many countries, plantation workers experience health problems due to chemical exposures, as with chlordecone.

Given the nutritional value and universal appeal of bananas, what choices can consumers make? For a start, organic bananas offer a chemical-free alternative. Even large companies like Dole are recognizing the value and marketability of organics. In addition, fair-trade versions also ensure that banana producers are paid a living wage on top of requiring stringent environmental policies.