According to PSA’s 2016 ‘Selected Statistics on Agriculture’, the volume of fresh banana exported in 2015 amounted to 1.8 million metric tons and valued at $657.87 million. Subjecting it to heat gets it satisfyingly starchy, not unlike a chewier potato—although depending on the stage of ripeness pre-cooking, it can be sweet and tangy as well, especially toward the center. Said to be native to Southeast Asia with the Philippines as within its center of origin and diversity, bananas are a staple fruit on many a Filipino’s diets, finding its way to many of our dining tables (and local dishes). The latudan is cheaper than when compared to other bananas at them markets. It’s the cheapest and blandest so they don’t care much for it. Data from the Philippines show the gap in productivity levels between different types of bananas, with varieties such as Saba (cooking banana from the ABB cultivar) and Lakatan (dessert banana from the Cavendish group), which are primarily produced for the local market, featuring an average yield per hectare of only 11-13 tonnes (Philippine Statistics Authority). This red-skinned variety is uncommon in the Metro, but a more common sight in areas such as Mindoro and Baguio (as has been reported to us). claygirlcan How many Filipino varieties of banana can you name? I’ve been looking around for a Lakatan photo because I plan to bake a Banana Cake. ( Log Out /  …. It ranks first in production (>5.63 million metric tonnes) and area harvested (415 000 has) (BAS 2005) among other fruit crops. “butuhan”, or seedy), Musa acuminata Colla (a.k.a. Save for the export banana, which is a significant source of foreign exchange, banana is grown largely by small-holder farmers, traded by local entrepreneurs and It is one of the most common banana cultivars in the Philippines. Most of us fail. obeseweight.wordpress.com is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. dela Cruz Jr., L.S. caca16sfc i love to eat lakatan…:) The Latundan banana, also called Tundan, is a silky banana or apple banana. And not only is the Philippines the second largest exporter of the fruit today; about a hundred different varieties—both wild and cultivated—have been identified in the country. Challenges faced by Philippines banana industry in 2018 The banana industry is one of the main economic drivers for the Davao Region. Multiple sources cite its ability to make for great banana cakes—a claim we were unable to test to compare with other varieties, but we’ll take their word for it anyway. Under the fair use doctrine of the U.S. copyright statute, it is permissible to use limited portions of a work including quotes, for purposes such as commentary, criticism, news reporting, and scholarly reports. If you want a comprehensive list of the several hundred wild and cultivated banana varieties, check this Wikipedia page - List of banana cultivars. The male bud of this clone is a popular vegetable in the Philippines. That dollar amount reflects a year-over-year 33.4% uptick over the $1.128 billion in Filipino sales of international bananas in 2017. We make recipes & cooking content for young city-dwellers in the Philippines. https://www.pepper.ph/go-bananas-11-varieties-worth-seeking-philippines Bungulan starts green and stays green, even when ripe (although it does get slightly more yellowish around the tips). Lakatan appears to be the most common cultivar you’ll find in Manila, and is grown all over the country. where many varieties of wild bananas still grow today. However, these bananas are comparatively … Damasco, V.C. They require full or particular sun exposure. Change ), You are commenting using your Facebook account. Molina Jr. Wild and cultivated bananas of the Philippines (2002) by Ramon Valmayor, Rene Rafael C. Espino, and Orlando C. Pascua. They have a lemony and tangy taste, which makes them one of the most unique types of bananas. Bananas started to be traded internationally by the end of the fourteenth century. Africans are credited to have given the present name, since the word banana would be derived from the Arab for ‘finger’. The distinguishing feature of plantains is that they are not as sweet as other types of banana. It is primarily a cooking banana, though it can also be eaten raw. Latundan also becomes more slippery and ultra creamery as you chew. But Saba can also be taken raw when very ripe—it has a sweet, tangy, aromatic flavor and moist, sticky interior while retaining its meaty, leathery chewiness on the outside. Its flesh, too, takes on a distinct yellow-to-orange color (pointing to its high levels of Vitamin A), and carries a balanced taste that has just the right amounts of sweet, slightly tangy, and custardy. -Banana Chips - both the green and yellow bananas can be used to produce banana chips but green is preferable. We all struggle to lose weight, its no secret. Blandest of the common eating bunch (lakatan, latundan, señorita), though, so I don’t prefer it. Over the years, hybrids and polyploids of the two would come to form different cultivars (or cultivated varieties) of bananas in the country. However, there are only three pests known to cost significant damage over all types of banana. The Cavendish as we know it tends to be of a similar overall shape as Lakatan, but bigger, with a less saturated-yellow hue on its flesh and skin (which develops freckle-like spots, as it ripens, and has a less-flavorful inner lining). I found much more in terms of information about banana’s variety. Also very common around Manila (and said to be the most common of the dessert varieties all around the Philippines), Latundan is said to have been introduced from India by a French clergyman, Letondal. With a strong jackfruit-like aroma that permeated the room we had kept it in, its flesh comes very sweet and tangy, ultra-creamy and buttery (seemingly less rubbery than regular Saba, though it may just be the size) and with a curiously pink hue. The Latundan banana tree grows to a height of 10 to 13 feet. How many of these have you tried? The flowers are yellow, purple, or sometimes ivory color. Their flesh is firm and has a slight pinkish tone. In 2019, the volume of bananas produced in the Philippines was approximately 9.2 million metric tons. If you’re into freezing bananas for smoothies or nice cream, these make for an especially sludgy, dense texture (think Wendy’s Frosty as opposed to Dairy Queen’s whippier soft-serve) when blended. I’m not banana challenged anymore. Good for banana shake which is very popular flavored shake here in the Philippines. Occasionally you may find the presence of seeds in the banana centers. Saba banana is a triploid hybrid banana cultivar originating from the Philippines. Triploid Musa acuminata, both wild banana plants and cultivars Cavendish Subgroup 'Dwarf Cavendish' 'Giant Cavendish' ('Williams') The banana is one of the most popular fruits in the world, and it actually comes from an herb, not a tree as many people think. Your email address will not be published. Thanks for writing this! i love bananas! Why? For Pisang raja udang, see Red banana. They only use Cavendish to feed to livestock in the Davao regions. They are grown in the rainy tropical forests in Hawaii. growing up we’d always get lacatan and latundan mixed up thus my younger brother started referring to lacatan as the orange banana and the latundan as the white banana. It’s the “cleanest”-looking when at the proper ripeness, but is generally blander than all other varieties on this list (we’ll be honest—compared to the others, it sucks). It is sweet tasting especially when ripe. It is primarily a cooking banana though it can also be eaten raw. Taste-wise, we noticed it to be relatively subdued in sweetness—but it does carry a subtle pineapple-y note amidst its more rounded, creamy sweetness (somewhat similar to Senorita, with the “grassiness” turned just a notch down). Saba is used in banana ketchup which is very popular product here in the Philippines. fatalfrancis There are different varieties of Banana in Filipino?! ( Log Out /  Filipino bananas are in demand Philippines bananas exports for all purchasing countries surged to US$1.505 billion in 2018. This is a great article awesomely written! SABA is widely used in the Philippines cuisine. Agreed! Smaller in scale compared to other cultivars (we’ve encountered some that were literally smaller than our thumbs), Señorita can also occasionally be found in a few supermarkets in the Metro. When you purchase through links on our site, we may earn an affiliate commission. Lakatan, they say, has a pleasant smell that makes you hungry. But when it comes to other brands, or international goods the local shops are limited. The smaller and super cute Senorita banana can be literally smaller than our thumbs. But, lo! LIMER35 1) Saba 2) Lakatan 3) Latundan 4) Bungulan 5) Butoan. There over 1,000 types of bananas in the world, many of them differing slightly in appearance, size, taste and use. ( Log Out /  Required fields are marked *. Tindok is described to be the most popular plantain in the Philippines, and comes as huge, long pieces with pointy, nipple-like ends. Major markets for fresh banana … I want to look at various ways to lose weight. This banana is good for diabetic people because it has less sugar compared to other bananas. Although the Bungulan does get slightly more yellowish around the tips, the texture is more or less similar to lakatan as is the taste, offering a great balance of sweetness and tangy. Easiest to find, though. It is ideal if you are managing your weight. Dizon, M.L.J. Latundan is probably the most common banana variety in Philippine markets Latundan External appearance : Arguably the most popular cultivar, the Latundan’s fruits are small to medium-sized, and appear more rounded unlike the angular Lakatan. This fatter and stubbier banana is of the ‘cooking’ sort, with a firmer, generally less- (but still slightly-) sweet character compared to other dessert bananas. It has a paler-hued, thinner peel (with barely any inner lining to be found), as well as paler (almost white) flesh—within which it carries a tangier, more “tropical” flavor and a less-dense, relatively fluffier texture (think mashed potatoes) that also becomes more slippery and ultra-creamery as you chew. They require full or particular sun exposure. I read somewhere that the Cavendish is the most popular for export because of how “flawless” it looks. My supermarket has adequate items which I still partake. Farmers’ Handbook on Introduced and Local Banana Cultivars in the Philippines (2008) by F.S. But are we tackling the weight loss ideal the wrong way? Types of Bananas – There are so many different types of bananas that you never could have imagined them. It is one of the most important banana varieties in Philippine cuisine. It is the priciest, but flavor-wise isn’t really the best, and it ripes easily too! I have just been schooled! Orinoco banana is hardy, that survives well in cold climates and winds. The banana industry is facing a very difficult time. Its relatively lighter, fluffier texture (also comparable to mashed potatoes, albeit in a less creamy sense compared to Latundan) makes for a less toothsome bite, but makes it great for freezing as the lightness means it is easier to blend (it makes for a relatively looser, slushie-like mix compared to Lakatan) and easier to melt in the mouth unlike other varieties that can feel too dense when frozen. While we all have a different concept of our 'perfect' banana, take a moment to imagine yours. The Bungulan banana starts green and stays green even when ripe. With annual shipments of bananas worth $1.82 billion, this commodity was the 9th most exported product from Philippines’s, representing 1.9% of all exports. The saging mondo Your email address will not be published. Likely due to its wide variety of uses in Philippine cuisine (you’ll find it in a number of Filipino dishes, e.g. he preferred the ‘orange banana’ and when he was younger and wasn’t sure which banana was in the fruit basket, he’d smell it first. Though similar in form to Saba, Utongan’s inner flesh better resembles a cross between Saba and Lakatan—still on the firm end but less rubbery than the former, with the creaminess of the latter when at the right stage of ripeness. Bananas. Very high in vitamin A. , and caries a balanced taste that has just the right amounts of sweet. If you’re a fan of banana chips like I am, check out these Bare Natural Banana Chip flavors at amazon. Many of us do it. - Banana Flour - the fruit (any variety) is dried then is grounded into powder and used as flour. Cavendish does, however, get sufficiently sweet to be pleasant to eat once ripe and spotty on the outside—be patient in letting it ripen. We tried boiling a piece at the just the right stage of ripeness to compare it with a similar-sized, similar-ripeness stage piece of saba and noticed Inabaniko to take on a more potato-like, starchy, less-sweet character. ... How to grow Banana Tree Part 2 : Banana Farm Management | Agribusiness Philippines - Duration: 10:12. Change ), You are commenting using your Google account. Philippine Banana Exports to China Dealing with Sanitary and Phytosanitary Concerns A Presentation of the Pilipino Banana Growers and Exporters Association, Inc. (PBGEA) ... 100" different types of bananas, resulting in fruit that's "36.5% sweeter, 33.4% more fragrant," and You can really go bananas with these 12 varieties worth seeking out in the Philippines! The Philippines is brimming with a massive agricultural landscape, of which one of its most important crops is the banana. Sinohin, A.B. Huelgas, F.M. You can boil the Saba or eat fresh. (Other sources mention the presence of a “vanilla flavor” we unfortunately were unable to detect.) Cavendish is the most widely grown and traded banana in the world, following in the footsteps of the old Latin American variety Gros Michel (which previously held the title of the world’s most popular before tragically being wiped out) due to their supposed similarity—physically, anyway. Saba banana (pron. Plantains are often cooked before they ripen fully. It … We tried cooking them while green, during which they take on a dense potato-like consistency with very tight fibers and carry a slight tang and sweetness behind its vegetal taste. I choose to use it. Larger overall, Morado can take a longer time to ripen compared to others. Laugh if you must—but we’re convinced Utongan gets its name from how its tips closely resemble ‘utong’, or nipples. It is one of the most important banana varieties in Philippine cuisine. I can only name saba, prinsesa, and the common one –saging he3. Lakatan is one of the most common banana cultivars in the Philippine. Hi and welcome to Are You Ready To Lose Weight. In 2018, the production value of bananas in the country was around 158.8 billion Philippine pesos. The Latundan banana, also called Tundan, is a silky banana or apple banana. Compared to Lakatan it takes on a fatter form and pointier shape toward the end. We’re on a mission to empower and entertain young folks in their kitchen, no matter how small. Though we were unable to get sufficient information, Che Abrigo of Good Food Community shares that some have speculated it to be what is called the “Datu” variety from Quezon. Banana--the original 100-calorie snack--is one of the easiest fruits to eat. Our research was admittedly made difficult by the fact that similar bananas may go by different names in different places (note that we went with the banana’s names as they were presented to us upon purchase), coupled with the fact that none of us are any of us of an agricultural background. Indonesia or the Philippines. We also had the opportunity to try what is called the Super Giant Saba (distinct from yet another large variety we weren’t able to get our hands on, but is simply called the Giant Saba), which—true to its moniker, is indeed ginormous, coming in at around eight inches long and a significant weight per individual piece of fruit (!). ( Log Out /  Our experiments with cooking it, however, only renders it bland and full of tannins that feel rough on the tongue. sah-BAH or sahb-AH), is a triploid hybrid (ABB) banana cultivar originating from the Philippines. Global exports of bananas total $14 billion annually and the Philippines is the 2nd largest exporter with a … Inabaniko resembles a closed human fist with its clusters of tightly packed fingers. Pale yellow somewhat like Saba but with a shape similar to Latundan (that becomes rounded around the stem but pointy over the tip), Lagkitan tastes like a cross between the two, carrying the former’s relative firmness and the latter’s thin peel; sweet and tangy taste (albeit with more of a bubblegum-y undertone that rounds it out, we notice); and sticky, slippery texture (albeit less starchier than Latundan). Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Personally, I find a greater selection and more variety. Shopping online or using the Internet to order items is nothing new. Lakatan banana – Wikipediabanana diseases in the philippinesPest AND diseases There are at least 27 insect pests that attack banana plants in the Philippines. Burro Bananas. It is one of the most common banana cultivars in the Philippines. Burro bananas have many different names depending on the region such as Horse, Orinoco, and Hog bananas. Used for banana chips, banana graham, and banana split. The Lakatan banana has a thick skin but easy to separate. Gueco, O.P. It is used in Filipino dishes like pochero, nilaga, banana cue, turon, and adobo. The texture becomes silky and soft when they mature, with a firm and fibrous peel. In most cases it is cheaper with delivery to my door. Bananas could help you to feel happier as they contain tryptophan, a type of protein that the body converts into serotonin, known to promote relaxation and improve mood. obeseweight.wordpress.com is supported by its audience. 5 Saba banana is a triploid hybrid (ABB) banana cultivar originating from the Philippines. https://www.hsph.harvard.edu/nutritionsource/food-features/bananas Farmers’ Handbook on Introduced and Local Banana Cultivars in the Philippines, Wild and cultivated bananas of the Philippines, We Decided to Go on a “Diet” and Try Out 5 Diet Meal Delivery Plans, 8 Restaurants and Bars You Should Include on Your Next Visit to Boracay, Up Your Healthy Eating Game by Getting Acquainted with All These Leaves You Can Use for Your Salad. They require support when bearing huge heads of fruit. Special thanks to Amy Besa of Purple Yam, the the Bureau of Plant Industry’s HVDCP Central Office and Berna Puyat of the Department of Agriculture, and Che Abrigo and Charlene Tan of Good Food Community for their generous help and insights. obeseweight.wordpress.com also participates in affiliate programs with Clickbank  and other sites. (Just saying.) It is similar to Lakatan in many ways, with a yellow-orange color on the peel (Senorita’s is just thinner, with almost no gnaw-able inner lining) and the flesh; a firm but creamy texture (albeit a tad more buttery); and sweet and aromatic flavor (but much less tangy and more on the custard-y side, with a peculiar taste a member of the team describes as “grassy”). ), and creaminess—though we could almost swear it carries a more melon-like, bubblegum-y note. Saba is the most important cultivar of all, it is not as sweet as other banana varieties. Your Daily Calorie Counting Journal from amazon.com. 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