Bananas are one of the world’s most popular fruits, with 114 million tons produced globally in 2017.1 While there are more than 1,000 varieties of bananas, most commercialized bananas sold in U.S. and European grocery stores are the Cavendish type. This variety accounts for about 47% of global banana production. According to the Food and Agriculture Organization of the United Nations (FAO), Cavendish bananas are more resilient to the effects of global travel, making them popular for international trade. Further, they achieve high yields per hectare and are less prone to damage from storms due to their short stems. Cavendish plants are also valued for their ability to recover quickly from natural disasters.2 Taken together, Cavendish bananas may see like the perfect fruit, but there’s a downside to the lack of diversity that comes from widespread production of just one variety of banana: it’s incredibly prone to diseases and has even been said to be at risk of extinction.3 While genetic engineering has been touted as the only way to save the banana, the French Agricultural Research Centre for International Development (CIRAD) has announced the development of a new, 100% organic, disease-resistant banana that’s non-GMO and coming to commercial markets in March 2020. New Non-GMO Banana Is Naturally Disease ResistantCIRAD launched an initiative to diversify bananas in order to impart natural disease resistance. The new variety, called Pointe d’Or, was developed through crossing in partnership with the banana industry in Guadeloupe and Martinique and the Tropical Technical Institute, and was selectively bred to be resistant to black Sigatoka, a leaf-spot disease caused by the fungus Mycosphaerella fijiensis. The disease ravages banana leaves, reducing photosynthetic capability and yields.4 CIRAD explained in a press release:5
Pointe d’Or, which was previously called Number 925, is naturally resistant to black Sigatoka and was described by CIRAD as a “triumph of research, since past attempts to create new varieties of banana by different international teams have ended in failure.” The new banana variety is entering a commercial testing phase in metropolitan France and was introduced commercially in early March 2020 in the Ile-de-France region. “This is an opportunity for consumers to obtain a new organic product that meets their expectations in terms of health and environment,” CIRAD noted. Frédéric Salmon, a geneticist and plant breeder at CIRAD in Guadeloupe, added:6
There are now 35 hectares (86.5 acres) of Pointe d’Or bananas being grown in Guadeloupe and Martinique, and between 1,000 and 1,200 tons are expected to be produced in 2020. In addition to Pointe d’Or, the CIRAD partnership has also undertaken additional actions to combat black Sigatoka disease in bananas, including developing an agro-ecological cropping system that integrates prophylaxis and biological control methods.7 Panama Disease Triggering Race for GMO BananaWhile black Sigatoka is susceptible to fungicides, another fungal threat also exists for bananas. Panama disease, i.e., Fusarium wilt, is also ravaging bananas, prompting calls that only genetic engineering can save them. In August 2019, the Colombian government confirmed that a new outbreak of Panama disease caused by the strain Tropical Race 4, or TR4, had emerged.8 This is especially problematic considering that growers in this part of the globe are major contributors to the world's banana supply. This situation has created a race to genetically engineer a fruit to withstand the fungus, although this problem has been seen before. In fact, the Gros Michel was the first banana variety sold in the U.S., but it disappeared due to the TR1 fungus. The Cavendish was introduced next, in part because it was resistant to TR1, but it’s vulnerable to TR4. Researchers have not yet found any fungicide capable of killing the fungus and have determined it is able to live in the soil for up to 30 years. Using breeding methods to modify the Cavendish is not possible, as the variety is sterile and propagated only by cloning. Now, several teams are employing genetic alterations to save the banana crop, using the gene editing tool CRISPR, which comes with its own set of problems. However, with the introduction of Pointe d’Or, it’s now been shown that disease-resistant bananas can be created without the use of genetic engineering and even without the need for fungal treatments. Eric de Lucy, president of The Union of Banana Producer Groups of Guadeloupe and Martinique, said during a press conference, “What we are experiencing is a global revolution in the history of the banana. This banana is unique in the world. It is quite an adventure and I am personally emotional about the fact that we developed such an exceptional product.”9 The Pointe d’Or banana, by the way, is said to have a smoother flavor than the Cavendish, with a taste that stays longer in your mouth. And while it’s also said to be more fragile and prone to browning than the durable Cavendish, stores are already training their employees about careful handling and signs will educate consumers about the differences. “The Pointe d’Or is not the same banana. It doesn’t behave the same, it is not grown or packaged in the same way,” Tino Dambas, a Pointe d’Or producer based in Guadeloupe, told Fresh Plaza — and that’s precisely the point.10 Greater Diversity, Not GMOs, Will Save BananasIt’s important to reiterate that Pointe d’Or is organic and non-GMO, suggesting that the decadeslong rhetoric that only genetic engineering can save the banana from extinction is wrong.11 What’s more, as far back as 2003, when media reports were warning that bananas could be extinct within 10 years, FAO noted that greater genetic diversity in commercial bananas was necessary:12
At the time, FAO noted that small-scale farmers had maintained a broad genetic pool that could be used to improve future banana crops. In calling for the development of more diversity in banana crops, particularly for export bananas, they noted that while the development of resistant bananas would also be important, this did not necessarily mean the use of transgenics. Further, back in 2003, they called for the promotion of awareness of the “inevitable consequences of a narrow genetic base in crops and the need for a broader genetic base for commercial bananas.”13 If this advice had been heeded then, bananas would be in a much better place today. Promote Diversity — Try Something Besides CavendishIt’s possible that your only reference point of a banana is the Cavendish — a variety that’s known more for durability during travel than taste. In fact, the Cavendish is said to be mild and mushy, not necessarily tasty, which means you could be in for a treat when it comes to trying one of the many other banana varieties available. These include:14,15,16
As for nutrition, bananas are an excellent source of vitamin B6, with plenty of dietary fiber and potassium, manganese, vitamin C, biotin and copper. They’re quite high in sugar, however, which is why they should be eaten only in moderation or even unripe, when they contain higher amounts of digestive-resistant starch, which can benefit your gut health. from http://articles.mercola.com/sites/articles/archive/2020/03/24/non-gmo-banana.aspx
0 Comments
Leave a Reply. |
Nia Pure NatureThe Provider of premium Quality Health Products To Live Better Lives Archives
March 2022
Categories |