Bananas are our main export product; they are harvested and packed under our supervision.

Bananas can not be left in the field to ripen, even for local consumption they are harvested green! The ripening process is initiated only 7-10 Days before consumption. This is done in special ripening chambers where controlled ripening is induced with ethylene gas (which is also naturally emitted by fruit) and higher temperatures.

Bananas are very delicate fruits, they have to withstand up to 30 Days of transit and storage without premature ripening or decay before they reach the consumer. Any slight bruising will or negligent cutting will cause funguses to penetrate the Bananas and cause premature ripening. Ripening fruit emits small amounts of ethylene gas, if only minimal amounts of fruit ripens prematurely during a shipping this could initiate the ripening of a whole container, representing often the total loss of the shipment.

As organic fruit can not be treated with fungicides as is common practice in conventional fruit, the challenge and risk is especially high, requiring especial supervision and handling in the field and the packing operation.