Exchange among Young Farmers for Value-added Use of Bananas

Lin,Huei Yu（Wandan Chapter of Pindong Young Farmers Sodality／President）

Bananas are a crucial agricultural product in Taiwan. In the 1970s, the export of Taiwanese bananas to Japan accounted for 82% of Japan’s banana imports, earning the reputation of “Kingdom of Bananas”. However, Taiwan’s banana exports to Japan had dwindled to less than 1% as of 2020. Pingtung, the largest banana-producing region in Taiwan, has experienced a shift in focus from exports to domestic consumption, resulting in oversupply and leading to a prolonged period of low prices for green bananas. Having returned to Pingtung for farming for 12 years, I have cultivated nearly 20 hectares of bananas and encountered numerous instances of drastic price drops of bananas during periods of abundant banana harvests. Therefore, I have consistently contemplated how to turn surplus bananas during times of low prices into a profitable venture. Fortunately, I connected with a group of young farmers, and through mutual exchange of ideas, we developed initiatives to promote the environmentally-friendly farming practices and popularize recipes using green bananas.

The environmentally-friendly farming practice has led me to the realization that achieving a balance between production and ecology for the sustainable agriculture, as well as ensuring food safety, requires effective management from the source of production, integrated industry chains, and the transition to a business model, thereby enhancing the agricultural management efficiency and productivity. I was honored to be selected as one of the top 100 young farmers in 2022 and assumed the post of president of the Wandan Branch of the Pingtung County Young Farmers' Association in 2023. My hope is to promote environmentally-friendly farming in the field of agriculture and live in harmony with the mother earth.

Production Source Management

The saying goes, "cultivating the land before planting." Managing crops is akin to caring for people. Through cultivation of bananas in the field, I observed that banana plants with sufficient nutrition have good immunity and are less vulnerable to attacks of pests and insects. In 2016, I obtained a pesticide management license to understand how to safely use pesticides. When encountering pest or insect attacks, it is necessary to inspect sunlight, ventilation, water and nutrition before applying pesticides. Besides, the traceability of agricultural products enables optimal production management based on knowledge of western and traditional Chinese medicines. Through learning to gain professional capability, I understand how to safely use pesticides, then reduce use of pesticides, and eventually avoid use of pesticide, thereby reaching the goal of environmentally-friendly farming and sustainable agriculture. A number of user-friendly apps have been introduced in recent years, such as “Farm Helper” and “e-Farming”. With these apps, farmers can record detailed information about crop growth and harvest in the field through advanced methods, and the selling prices of the produce are competitive with those from conventional farming practices. This not only benefits farmers but also provides consumers with a sense of security when purchasing. Taking bananas as an example, planting high-quality bananas requires the right methods and good partners. Online resources allow access to various information, and partnering with organizations like Taiwan Banana Research Institute provides most professional consultation for banana seedlings purchase and cultivation management. This helps novice farmers find efficient pathways to success. In areas practicing environmentally-friendly farming, pesticides are not sprayed so as to create a rich ecosystem. Weeds in the field do not need to be sprayed with herbicides to retain water and avoid soil loss. Afterward, weed is cut to enrich soil with organic matters.

Analysis of Banana Characteristics

In Taiwan, green bananas undergo ripening after harvest, and turn into soft and flavorful yellow bananas. Approximately 75% of domestically consumed bananas are eaten fresh, while the remaining 25% are used for cooking. However, green bananas which have not undergone ripening offer high nutritional value and a longer shelf life compared to yellow bananas. They are rich in potassium, magnesium, calcium, dietary fiber, the happy hormone - tryptophan, and high-quality resistant starch. People nowadays have more problems such as high blood pressure, high blood sugar, hyperlipidemia, sleep disorders, depression, as well as those desiring to lose weight seek ways to increase satiety and promote normal bowel movements. This has led to an increased interest in cooking with green bananas, offering a diverse range of nutritional and culinary options. Developing new culinary methods is likely to be beneficial for future sales.

Green banana is a new and promising choice of food ingredients or for functional product development. Peeled green bananas are steamed to remove the astringent taste of raw bananas and to create a soft and dense texture similar to potatoes, taros and water chestnuts. This makes green bananas suitable for people of all ages. The value of green bananas can be enhanced by developing various products to increase selling prices. If green bananas can be developed for diversified consumption, bananas are not only a fresh fruit, but can also be used as staple food and ingredient in various dishes. This diversification has the potential to establish a new trend in dietary culture. Bringing green bananas directly from the production area to the dining table (rural kitchens) can help reduce carbon footprints. As consumers are increasingly open to green banana dishes, this trend can further drive improvements in agricultural efficiency and productivity.

Employment of Business Model

Green bananas can be used to make a variety of food products, but it is scarce in the market. The food products using green banana as ingredients include the green banana fries produced by Kisaraki Food Co., Ltd. and consumer feedback indicates that the taste is similar to commercially available potato fries, with a favorable acceptance rate. The future development potential for such products can be expected. To effectively promote green banana cuisine, recipe development has been undertaken in collaboration with professional chefs such as Mr. Lin Cheng-Ying and Mr. Ku Sang Lufaniyao (谷桑•路法尼耀)and tried out dishes such as green banana cheese balls, green banana soup, and savory rice cakes with green bananas. In order to understand the public's acceptance of green banana cuisine, a questionnaire was designed and approximately 150 elementary and middle school students and the public were invited to try the food to provide feedback. The questionnaire survey further confirms the market acceptance of green bananas. The following step is to seek cooperative manufacturers to develop green banana dishes and food packages, and to use online platforms to expand the market for green bananas.

Connecting Global and Local

Regarding the agricultural management and productivity enhancement, the discussion inevitably involves the United Nations' Sustainable Development Goals (SDGs). The United Nations proposed the 2030 Sustainable Development Goals SDGs in 2015 to ensure food security, eradicate hunger, and promote sustainable agriculture. Emphasizing a friendly environment, coexistence with ecology, and search for a balance between production and ecological conservation, these goals seek to safeguard both production and the ecological environment. Engaging in farming upon returning to the hometown represents a legacy, an expression of love, and a friendly gesture. From cultivating crops in an eco-friendly farming to promoting green bananas, I believe we can transform surplus food into a source of sustenance, thereby realizing the SDGs.