The journey of a banana from a tropical farm to your fruit bowl is a race against time, relying on a meticulously planned process of picking and packing to ensure it arrives in perfect condition.
Harvesting: A Matter of Timing
It all starts with the harvest. Unlike many fruits, bananas are always harvested when they are mature but still very green and firm. An experienced harvester, or "cortador," can tell the perfect moment to cut the heavy banana bunch (called a "stem") from the plant. This is done with a long, sharp pole. Harvesting them green is essential, as a ripe banana is far too soft and delicate to survive the long journey ahead.
The Packing Station: A Hub of Activity
From the field, the stems are transported to a nearby open-air packing station. Here, a flurry of activity begins. The large stems are cut into the smaller clusters, or "hands," that you recognize from the store. These hands are then submerged in large water tanks. This bath serves two purposes: it cleans the bananas and washes away the natural latex that seeps from the cuts, which would otherwise stain the peel.
After their bath, the bananas undergo a strict quality control inspection. Workers check for any bruises, blemishes, or signs of disease. Only the best-quality bananas make the cut. The selected hands are then labeled, often with a sticker identifying the brand or farm of origin.
Boxed for the Voyage
Finally, the bananas are carefully packed into sturdy, ventilated cardboard boxes. Each box is lined with plastic to help maintain humidity and protect the fruit from bruising. Workers arrange the hands snugly to prevent them from shifting during transit. A standard 40-pound box of bananas is the global unit of trade. Once packed and sealed, the boxes are stacked onto pallets, ready to be loaded into refrigerated containers for their long ocean voyage. This entire, streamlined process—from cutting the stem to sealing the box—can happen in just a matter of hours, ensuring the bananas begin their journey in peak condition.