BANANAS OF THE PAST & FUTURE - Comparing the Gros Michel with the Cavendish and Goldfinger
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- Опубликовано: 20 июл 2019
- Comparing the Gros Michel with the Cavendish and The Gold Finger Banana.
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Why does it have to be a monoculture? Let's have multiple varieties.
Cause a businessman is only interested in making money.
More varieties means complications in the short term, and could confuse the public message.. it's more of a gamble, but could also create stability long term...
@@Unsensitive Why are there multiple varieties of oranges and other fruits for sale then? Why are businessmen only obsessed with making money with bananas, not so much with other fruits?
@@Pseudoplasmagore Cavendish bananas are super cheap, any other banana cultivar will be substantially more expensive. Cavendish bananas are the cheapest fresh fruit you can buy by a large market, at least where I live. Even red delicious apples, the cavendish banana of apples, cost twice as much by weight. That higher price makes it more reasonable to introduce slightly more expensive but higher quality apple cultivars, and by now my local market regularly stocks a veritable rainbow of apples.
Also, apples at least are locally grown throughout much of the United States. Yes, most are grown in a few states, but smaller quantities are grown from Maine down to Georgia, as well as across the Pacific coast, and likely in the Mississippi valley. Those smaller orchards maintained some presence of other cultivars even when red delicious dominated the supermarket produce section. Bananas are not locally grown in most of the United States or Europe, they are imported from much poorer countries where the farms are run by big corporate interests that only care about what they know will sell.
Not sure about oranges, but I know they are locally grown in southern Europe as well as several states in the United States, so that probably helped maintain some variety in those markets when corporate farms were driving the market toward monoculture.
Edit: Also, it's kind of tough to produce new varieties of seedless fruit. Not impossible - they came from somewhere after all - but harder than, say, apples, where the fruit has seeds and thus the trees can reproduce naturally easily enough. With apples, you just plant seeds, wait for them to grow fruiting trees, and see which trees produce marketable fruit. It's time consuming and not actually easy in terms of effort, but it's not nearly the same challenge as producing completely new cultivars of a plant whose fruit is seedless, and whose traditional cultivation technique is, essentially, cloning.
@@richardkenan2891 To be fair, apple cultivation is mainly cloning as well- If you plant apple seeds from a store-bought apple, it won't grow into the same variety it came from. So, it's easier to grow new apple varieties by seed, but you won't know what that variety will taste like/be until the tree matures after a few years, and assuming that it turns out to be a bad variety, you'll have to start all over again from seed. That's why hardly any new apple varieties come out nowadays compared to back in the day- no one has time for that anymore. It sucks, honestly. I'd rather have dozens of varieties of apples, and different exotic fruits to choose from in the supermarket/fruit stands, but I guess that's not how business is made
@@Unsensitive This maybe true, but if we the consumers demand more options and create a market where money can be made then an entrepreneur will bring these new products to market
The synthetic flavouring of banana-flavoured candies, ice creams, etc, is an ester called isoamyl acetate, which is actually naturally produced by the banana plant. That said, here is a world of difference between a pure single-component synthetically produced isoamyl acetate and the smaller concentrations naturally present in banana. Also, although isoamyl acetate is the major chemical constituent of the banana flavour, in bananas there are numerous other chemical compounds (esters, ketones, aldehydes, etc) besides isoamyl acetate, each of which contribute to unique flavour notes of one banana variety to another. You could, if you were inclined, extract the isoamyl acetate from bananas, but to yield 1 gram of pure isoamyl acetate, you'd need an awful lot of banana feedstock! Hence, it is cheaper and easier to synthesise isoamyl acetate in the lab (using organic chemistry) than it is to extract it from bananas.
fascinating thanks for the extra info. it's interesting to know it originally may have been sourced from the gros michel, but it's such a flaw in logic to think that means gros michel tastes like banana candy. I'm not sure where that rumor started
@@WeirdExplorer
I've had a banana in Thailand that tasted almost exactly like synthetic banana flavouring. No idea what the variety is called though.
@@WeirdExplorer While it is commonly stated that isoamyl acetate came to be used as banana flavouring because of the gros michel (it was never *sourced* from it, its always been synthesized artificially because thats way easier), it seems to have been used as banana flavouring *before* the gros michel became widespread in the US, and may be the reason that specific banana variety became popular.
@@Magmafrost13 Isoamyl acetate (banana oil) is an alarm pheromone for bees and wasps and is present in bananas. Bees//wasps can smell it in parts per billion. I made it in organic chemistry and a drop of the stuff melted a hole through five pages of my lab notebook. In Asia this flavoring is available but I wouldn't recommend spilling it on clothing or using it as perfume. It doesn't wash out completely, has a half-life of up to 14 days on stable surfaces and you will have bees and wasps chasing you. That is why if a bee/wasp gets crushed you can smell banana. The alarm pheromone is released when the bee/wasp stings. Excluding killer (Africanized) bees, one angry bee/wasp riles up fifty more of them. One angry killer bee riles up five hundred more of them.
this literally looks like a bud tender explaining how terpines create further distinctions within indica and sativa lol.
The only youtuber that can make eating 3 bananas actually interesting
Gerard PF true
What about Emmy?
Wilbur soot
I dislike the cavendish, we've got such a variety of apples and citrus it'd be nice to see more banana types too
we had Gros Michels when i was a kid in the 80s because my grandmother was a crazy green thumb and grew all sorts of tropical fruits here in San Diego CA i liked them far better then the Cavendish but i think it might be grandmother bias.. she grew all sorts of madness.. kumquat, loquat, all sorts of berries, and pineapples.. keep up your good work of showing people the insanity that is mother earth =)
Loquats are great, though. Cut them with a little apple and they make a gorgeous chutney.
Could be three things going on at once: a tastier cultivar, grandmother bias, and eating tree ripened fruit. Like, the difference between a grocery store peach and picking one from the tree is so different I could see banana having a similar effect.
Funny, I also found Gros Michels in exploration at 80s in the Canary Islands. I thought it was a rare case of insularity, but in the Continuous States.
Your gran sounds like a RIGHTEOUS SAN DIEGO WOMAN.
Loquats are so under appreciated!
It's interesting that the Goldfinger banana has what you describe as a berry flavor. Bananas are, botanically speaking, a berry of the banana tree. I postulate that the acid (the citrus smell) is what allows it to be more resistant to disease; the acidity makes the banana plant a hostile environment for fungi and viral infection.
Excellent information. As a botanist, I've spent a lot of time pondering the future of our banana supply. I'm glad to know there are botanists and horticulturists who are working this issue and I'm thrilled that it may actually result in a better tasting banana. I'm looking forward to trying the Goldfinger banana. Thank you so much for your cooperation with Miami fruits on this taste test and briefing on our banana future.
As Jared can attest, poor Madagascar can do with some intervention from botanists, ecologists and conservationists right now!
My first girlfriend was Gross Michelle.
Maybe the future one will be a Gold Digger, good luck.
Hahaha, good one
Gross Michelle and her boyfriend, Goldfinger
What's dating a banana like
Yeah me too
I have actually been waiting for such a comparison video in RUclips of the three bananas over the last 10 years. You did it.
I thought gros michel was extinct so thanks for this. I've also heard the banana-candy myth and believed it without checking. Now I'm embarrassed I wasn't skeptical because hindsight lol
Well, I thought it just meant that the Gros Michel tastes more similar to synthetic banana flavour than the cavendish does, I mean obviously no fruit will taste exactly like its synthetic flavouring version. Natural fruits just produce too many different chemicals that we perceive as flavours.
I thought this too! They say this in documentaries and stuff and it's so misleading
Gros Michel is here in abundance in Africa.
My grandma swears to this day bananas always tested way better when she was younger and I always wondered why. And that's when I found out about the gros Michele a while back. Great to see someone talking about the history of it all.
🎶Goldfinger. He's the man, the man with the Midas touch 🎶
Pretty girl, beware of this heart of gold! This heart is cold!
Why does there need to be one banana? Consumers realized the shittiness of red delicious apples and now we can get 5 types of apple at least
It's much more complex to mass produce other types and they'd likely be far more expensive. Whole systems are set up to harvest and ship Cavendish types and have been for 60+ years.
very few banana types survive global storage and shipping. In more tropical areas, there are dozens of local banana varieties. The ones in other places aren't the tastiest, but instead are the types that can be mass produced with consistent quality and stored and shipped globally - ripening in transit, but not bruising or rotting before being sold.
@@Kingramze I've heard that the reason why we don't see the purple/red bananas in stores is because they don't have a long shelf life.
But I don't see why they couldn't develop yellow banana cultivars with similar storage qualities to Cavendish. Here in Austria we have regular Cavendish bananas and the dessert bananas by Chiquita, which have a similar flavor to Cavendish but are half the size, sweeter and more dense.
Then rarely in organic supermarkets, you get apple bananas, which have a slight fruity flavor in addition. Those are quite good.
So there are already other bananas in stores, just very few of them. The companies don't try to change up the market or diversify their product lineup if Cavendish still sells well.
I hope that the popularity of applewood smoked bacon means that orchards of Red Delicious are being replaced...
@Gary Nelson ahhh that makes so much sense, this was a good read thank you all
Why can't we have variety?
I mean, we do. The variety of fruits and veg available to you year round is greater than at basically any other time in history.
Renae Bettenhausen there’s a lot in like Fredmyers it’s just people are to scared to buy them
Because bananas has not seeds and all of them are basically a clone of the other, this is because the plates has very easy to infect other plants.
basically, Cavendish have a thick skin, which makes them easier and cheaper to ship.
Ray Munger that’s wrong, cavendish was harder to transport than gro Michel as it’s skin was delicate which forced companies to improve packaging to prevent damage. Gros michel was easy to transport, basically it was thrown into trucks as it is from the branch as it has a very tough skin.
The companies down graded from a robust banana to something more delicate
The banana is a berry, so berry flavor makes sense
@MUHAMMAD IKMAL SOLIHIN BIN MOHD SHUKRI - They are definitely berries, by the botanical definition.
@@nelumbonucifera7537 no, by botanical definition, they arent berries
@kingpest13 I'm a berry
A lot of sources say its a herb related to ginger but others say its a berry I am confused now
@@absolutelybagel2218 we're a berry
In my experience a Cavendish banana allowed to fully mature on the plant (almost to the point of ripening) is absolutely delicious. I know this because I grow Cavendish (and other banana varieties) and a fully matured Cavendish banana is one of my favorite tasting bananas. Most Cavendish bananas sold in the stores however are harvested when when immature (to increase their storage life) and therefore never develop their full flavor.
Nah, it's a terrible banana
I thought it was impossible to find a Gros Michel now! that was a surprise, interesting!
I just watched a man sit on his couch and eat 3 bananas.
... and a cat lick itself.
Aww. Sleepy kitty.
i’m glad i’m not the only one that noticed that lol. so cute
I still don't think that genetic engineering or a new strain is the answer. The only long term sustainable solution is to get rid of banana monoculture.
Before artificially genetically modifying fruits, grains, and veggies, humans naturally crossbred and used other plants to create rich diversity. Australia is a perfect example of this. The indigenous people used a combination of plants to prevent the soil from drying out, now that the land is no longer being maintained like that, it is slowly becoming a desert again.
okay, only rich people get to eat them outside of the tropics then.
@@skuzzbunny I don't think you understood their comment. They're not saying to stop growing bananas. They're saying to stop growing only one variety of banana.
This is such a good video. And I'm glad you're getting sponsorships!
The goldfinger banana sounds really good, like a strawberry banana smoothie. I'd really love to try it sometime
There are actually a lot of different types of bananas. Here in Costa Rica I have at least 4 varieties in my yard, none of them Cavendish. But even here, the heirloom ,or "criollo", varieties are rarely ever offered in fruit markets. Mostly because the majority of them don't hold well. My favorite banana that I have is one the locals call "bomba" and it will go from edible, but not quite ripe, to over ripe in 3 days. Cavendish are just easier to deal with because they ripen more uniformly and last a couple days longer before getting overripe.
everything tastes like chemicals, that's how taste works. the "banana flavor" chemical is just one of the chemicals bananas contain that is responsible for actual banana flavor. it's flavor is so powerful on it's own we don't bother mixing up all the other chemical components to try and make a perfect artificial banana flavor, we just use the one at a high enough concentration and say "close enough".
FINALLY someone says it
Durian flavoring is the same way. It doesn’t taste like durian, it’s just the one overwhelming component of durian.
Ive always wanted to see this comparison. Thanks!!
It’s been 5 years since my mother tried a couple different varieties of banana in Costa Rica and she’s been verbally disappointed in what we have here since. She wants the slight tart flavor, the less grassy, less starchy, softer/juicier bananas here now.
If it was up to her we’d drop the cavendish for a conglomerate of better tasting banana varieties rather than the one crappy variety
Your mother is a smart lady! I can relate to what she says about the grassy / starchy taste of Cavendish...probably the reason I stopped eating bananas and now only rarely have them because the taste is generally disappointing... sad but true
i love bananas, i wanna try all the bananas. ALL OF THEM. bananas have room to improve.
but i hate recipe changes, especially the recent change to butterfinger candy bars. terrible.
butterfinger changed its recipe!?! dang nab it
@@Parisloverable sold to another company that "improved" the recipe. like anyone has ever complained 🙄
@@Parisloverable they did, and they're not good.
Noooo they were my favorite. It's going to be green apple skittles all over again.
Travel to the Philippines you can try 5 to 10 varieties.
Great comparison vid Jared! Since moving to Australia from NZ about 14 years ago, I stopped eating bananas and now only rarely eat them even though they grow up here in Queensland year round! I'm particular about the level of ripeness and under-ripe bananas are just nasty, I pretty much like them as they're almost "on the turn" to being over-ripe. This morning, I did ate one and understood what you said about the Cavendish being "starchy" and having "a little roughness to it". Looks as though we've all been duped into accepting the inferior tasting "Cav" since the demise of the Gros Michelle! I'm looking forward to the new varieties!!!
That's interesting. Personally I find that unripe bananas are more tart and have a more interesting flavor profile.
Just what I needed today! A good educational video about bananas
Your cat twitching in their sleep is adorable!
This is exactly what I wanted to know. Now more than ever I want to try a Gros Michel. Your description is the next best thing to experiencing the taste itself.
Thanks for doing this, I've always wondered about this, for real.
Hey Jared,
Going-Bananas has a "newer" hybrid banana that they made that I'm guessing is very similar to the Yellow Finger.
It looks much like a Cavendish but is sweeter and has citrus overtones to it and fruit is softer when ripe. The plant takes about the same amount of time to develop as the Cavendish and is resistant to the diseases as well. I do not know the name of it however.
On one of my trips there to get a Kandrian, you really need to try that banana, they let me taste one, loved it
Nice! I had the goldfinger at going bananas, good stuff. I didn't try the hybrid though.
I'll have to try and find the Kandrian too... so many bananas
♪ ♩ Gold Finger its the Banana, the Banana with the Mild berry taste
♪ ♩
A berry taste
♪ Such a fruity finger
♩
Beckons you to have a sinful taste
so lets go in.♪ ♩
What's the melody?
@@ammefan Goldfinger the
Bond movie's main theme
Wtf
I would have loved this opportunity. thank you for sharing :)
I forgot I watched this video when it came out and just recently subscribed
Hiii
The right method in pealing a banana is not by pealing it off from the stem, but pinching the end tip and pulling the skin off.
this is one of your best videos - extremely interesting
Thank you!
Great video, Jared.
I feel like the grow michel looks like how bananas used to be depicted but we no longer have as a reference- like the floppy disk being used as the “save” icon
*gros Michel autocorrect is a menace.
excellent content, thank you
I love the flavor of the Cavendish, but I am definitely looking forward to trying the Goldfinger. Cool video!
GREAT REVIEW MAN! 10/10!!!!!!!!!!!!
I look forward to the Gold Finger's! I will have to try growing that one myself. The added disease resistance and the better taste make it sound good!
I've always been somewhat confused as to the whole one-breed system people talk about with regards Bananas, since here in the Philippines it's kind of natural for us to see many different kinds of Bananas on the market.
Then I see the variety of apples we have for sale. They're all one breed: Fuji.
Can't exactly say whether I've eaten any of the three brought up in the video or not; unsure what they are called locally. There are these really small bananas (barely the length of the middle finger) with very thin peels that taste amazing though.
The bananas were interesting, but your cat was adorable! I'd be glad to see more videos of your kitty as well as your fruity videos!
I've been wanting to try some of these fruits youve shown us for a while, but I have a really hard time forking up $80 for a box of fruit...
True. Its enough money where it isn't just an impulse buy for most people. The only way I could justify it is getting a few people to chip in 5, 10, 15 bucks or so and have a tasting party when the box shows up. But first I'd have to convince enough people to toss in $5-15.
Request it for a gift
the cat has a terrifying dream at 5:24
This video is a real banana measuring competition.
Goldfinger sounds right up my alley, might have to get a few when I'm not poor.
You had a bad gro Michele I grow them in Florida and they are head over heels better than any except blue java
Fascinating!
I love the Gros Michel banana, it's my favourite banana, you can still get in my country Trinidad and Tobago. I even have some growing on my land.
Very interesting thank you.
Cool banana fact: Bananas are more closely related to ginger and turmeric than any sort of palm tree. Bananas are botanically a berry, but strawberries, raspberries and blackberries are not.
I find that a very ripe Cavendish banana blended with cold fresh milk has that traditional ‘banana candy’ flavour. It almost takes that artificial flavour, like a subtle note of jet fuel behind the sweetness. Very nice.
Yes! i often save bananas until they’re overripe, then freeze them and either make them into ice cream or banana bread. You’re so right. When they’re overripe, Cavendish absolutely taste like artificial banana!
The question will remain, by what and when will the Goldfinger in all this mono cultures be threatened.
The initial problem is the mono culture, that I'm sure of
Well, at least with bananas to have genetic diversity you need to bananas that can sexually reproduce, AKA are full of rock hard seeds. It's also important to note that most commonly available fruits are also monocultures, it's just that they're much easier to breed than bananas.
Not to mention that not having a monoculture also means that the plants would have different ripening times, fruit qualities, growth habits, shipping conditions, etc. It would be a logistical nightmare to make such fruit available to consumers.
Vostok peacefully sleeping in the background
Very nice informative video! Have you ever tried the Pisang Rastali banana (often called Kampala from Sri Lanka)? I was wondering how it tastes
I am so pleased many types of bananas are becoming available in specialty markets in my area: Manilla market, Japanese etc.
I really like this style of video, do you think you could do comparisons for commonly available varieties of fruits like varieties of oranges, mangoes, apples, etc?
I've done a few of those. Plan on doing more in the future :)
Jared is really becoming a sophisticated connoisseur. Love the diachronic approach. Also good to "read" bananas culturally. The Cavendish has become so deeply embedded in American Culture that it's hard for us to taste any other banana without reference to it. "EW, what did they put in it that makes it taste like that?" is going to be the response to any banana that doesn't taste like Cavendish.
Some people will for sure. My vote is for the Banana companies to put out another banana in mass along side the Cavendish for the same price, so when it does go the way of the dodo then it won't be as much of a shock. Its why New Coke bombed, they took away the classic instead of giving an alternative.
about time someone compared bananas on the internet! :D
If they switch to the goldfinger banana, I'll probably start eating more bananas😁 it does sound like a tastier variety
I didn’t know this. I actually purchased a gold finger banana plant by mistake. I meant to buy the cavendish
Quarantine got me watching pro banana reviewers
Cool I always wanted to try them...
there’s a fruit stand that seasonally opens from april-october in my town and they have these bananas with an “amigos” sticker that taste Soo different from the dole bananas we get in the store they’ve just got a better sweeter less starchy taste and they don’t go mushy as fast every year we look forward to these bananas i wonder if it’s a strain other than cavendish
could be an apple banana.. those have been popping up a bit more in my neighborhood
It would be interesting to see whether the other two types of banana have the same properties as the Cavendish when frozen or blended.
luckily here we have various kinds of bananas.. from thumb sized, to bull horn sized. yellow, redish, green (but ripe), blue. shiny skin, velvet like skin.
am i really watching a guy eating 3 different bananas...and am i like it ?
fricking yes
Fruit expert opens 3 bananas upside-down .
There are efforts to use genetic modification to create a version of the Gros Michel which is resistant to Panama disease. There have also been successful hybrids of Cavendish and Gros Michel that display a resistance to Panama disease. Green bananas have a texture similar to a potato and are typically used in savory dishes. They make an excellent substitute for potatoes in recipes and have unique health benefits!
Very good cat zoom, I want bananas now
Great 👍🏻 video.
Gros Michel bananas are my secret to really really scrumptious Banana Bread recipes. They have a really deep rich sort of Custardy flavour that just blows a Cavendish out of the water
Tank you for all your so interesting videos where I learn a lot ... I often Miss the taste of course, but it makes a good motivation to travel like you ... do you know to which sort the banana that’s grown in the Canaria Islands belongs to? Is it another one or one of those three? Thanks to give me an answer if you have the time to and of course if you know the answer, naturally ....😉
I have never liked the weird bonus flavor in the Cavendish and I will be happy to see it go. It would be nice to see a few different varieties in all stores like we do with apples now.
I grow both Big Mike and Cavendish here in my yard. The dwarf Cavendish also known as "finger banana" is the thin skinned super sweet banana i generally do not like. Have been experimenting with inedible wild bananas with seeds trying to fertilize some of my plantain plants. Nothing better than plantains fried in lard!
Cool! Hope your experiments go well
Just planted my first gros michel banana!
This all sounds like a plot by Doctor Evil that keeps getting thwarted by James Bond in a lab coat and a pith helmet.
I'm up way too early to be commenting...
Heck, they have different apple varieties and people are fine with it. Just give us the Gold Finger Banana now.
Honestly tho. I wouldn't mind more variety when it comes to bananas just in general, not even regarding the diseases and fungi
I'm seeing small apple or lady finger bananas in my local grocery, Kroger. Sometimes red bananas too.
@@professorm4171 Also plantains are starting to become more common too.
IMO, they have a more complex flavour.
the goldfinger flesh seems like one of the red bananas i had before, soft but banana flavour, are the red bananas more resistant to the diseases?
His cat was so excited for him.
I wouldn't complain if they offered better produce in the market. Goldfinger sounds lots better than the current situation.
That Gros Michel was a bad representation of the ones you find growing wild in Jamaica. Lakatan is another breed they have, originated in Phillipines.
Paul G that lakatan in Philippines. Is the one I missed. I tried to find here some in Canada. But unfortunately, the taste is not the same. And it’s not lakatan either 😔
Your cat looks so much alike mine, thought my cat came to you only to try bananas too xD
I think I might have tried a Gros Michel banana when I was younger in nursery (kindergarten) at "fruit and juice time" when we used to sit in a circle and get to chose either a fruit or vegetable to eat for a snack and either juice or water
breaking news: fruit reviewer receives bananas from time vortex
Im excited for the gold finger
Hahaha
You kept eating the gold finger after the cavendish and left the cavendish alone 😂😂😂😂
So our bananas suck and they’re in jeopardy. I see this as a total win!
well you help me decide which banana plant to order its gold finger as it can handle zone 8
Yes but will it ripen fruit in zone 8? Basjoo is very hardy and it will flower but it never ripens it’s fruit before it’s knocked down by frost.
This is off topic but your such a handsome man Love your videos never thought I would be so interested in learning about fruits 🍌
Here in hawaii we have a locally grown strain. Called apple-bananas, they look very much like the gold finger, they are very sweet and even when they peel is blackened they dont become starchy.
Side note: I refuse to eat a cavendish, unless its put into a smoothie
I remember the gros michele actually had seeds running in the fruit instead of the small group of seeds at the flower end. All being said I'd rather have the bananas grown in the Philippines, much sweeter and full of banana flavor.
How does the gold finger compare to the gros michelle?
The Gros Michel banana is really popular here in Nigeria and pretty much much of what we eat here.
interesting!
"So here I am, doing everything I can", oh not this Goldfinger
They should sell organic gold finger bananas and then make a Gmo cavendish, those who don’t want change won’t have to and then we can have both options without needing more shelf space or any real changes other than the banana
I second that. I think having two available options would be helpful for when the Cavendish kicks it.
5:22 omg watch the cat
_kitty dreams_