Catching up, I wanted to report about some intriguing research I stumbled across regarding growing bananas in the Coastal South, while attending the recent Alabama Fruit & Vegetable Growers Association Conference held at Auburn University.
That’s right: Bananas. In Alabama. At Auburn. Is Auburn going bananas? It gets cold down South!
The field trials are being held with hopes that local growers can provide a crop that competes with grocery imports. The trials are in their infancy; but so far 2 varieties survived last year’s 21- and 25-degree lows to harvest; they think at least one will survive this year’s 9-degree low; and this was in central Alabama, not the Coast. Trials are being held further south in Alabama, as well.
According to literature from the Alabama Cooperative Extension Service (ACES), the banana variety research plot at Auburn University’s Plant Science Research Center in Auburn, Ala., was established in 2011. Banana plants were provided by Dr. Greg Fonsah, an Extension ag economist and international banana production and marketing veteran from the University of Georgia at Tifton, GA.
This research, in my opinion, offers a huge potential resource for local and sustainable growing in the South. As ACES reports, bananas offer many different products that small, local growers can produce. “The fresh fruit can be used as dessert. Banana fruit can be cooked, fried or eaten ripe with stew. They can be used to produce beer, livestock forage, cooking wraps and plates, can be utilized as shade trees and for medicinal purposes. Banana fruit has low fat, cholesterol, sodium and salt content, and is extremely rich in potassium.” And they can be used for ornamental purposes, too.
But a major consideration for consumers interested in buying locally produced fruits and vegetables is that such locally grown products can be sustainably grown: not shipping them for thousands of miles and using up fossil fuels, or bringing up Fair Trade issues regarding worker health and equity. They can be grown as a local resource returning value to the local community.
Admittedly, I have not seen the UGA test site where ACES obtained its first varieties. Here’s an article about Dr. Fonsah and his work: http://www.caes.uga.edu/applications/gafaces/?public=viewStory&pk_id=4983
But I can say that I’m totally intrigued by the concept and hope that small, local and artisanal growers can add this crop to their offerings.
Varieties being tested at Auburn: ‘Gold Finger’, ‘Saba’, ‘Dwarf Cavendish’, ‘Pisang Ceylon’, ‘Double, ‘Dwarf Green’, ‘Dwarf Red’, ‘Raja Puri’, ‘Grand Naine’, ‘Cardaba’, ‘Viente Cohol’, ‘Sweet Heart’, and ‘Ice Cream’.
The tests will be carefully watched not only in Alabama, but across the Gulf States, I’m sure!
Jim PathFinder Ewing is a journalist, author, and former organic farmer now teaching natural, sustainable and organic agricultural practices. His latest book is Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press). Find Jim on Facebook, follow him @EdiblePrayers or @OrganicWriter or visit blueskywaters.com.