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Plants are considered domesticated when their life cycle, behavior, or appearance has been significantly altered as a result of being under artificial selection by humans for multiple generations (see the main article on domestication for more information). Thousands of distinct plant species have been domesticated throughout human history.
Selective breeding (also called artificial selection) is the process by which humans use animal breeding and plant breeding to selectively develop particular phenotypic traits (characteristics) by choosing which typically animal or plant males and females will sexually reproduce and have offspring together.
Left to right: plantains, Red, Latundan, and Cavendish bananas The following is a list of banana cultivars and the groups into which they are classified. Almost all modern cultivated varieties of edible bananas and plantains are hybrids and polyploids of two wild, seeded banana species, Musa acuminata and Musa balbisiana.
Numerous phytoliths of bananas have been recovered from the Kuk Swamp archaeological site and dated to around 10,000 to 6,500 BP. [33] [34] Foraging humans in this area began domestication in the late Pleistocene using transplantation and early cultivation methods. [35] By the early to middle of the Holocene the process was complete. [35]
The TBRI was founded in 1970 in response to the devastation in 1967 of Taiwan's banana industry by the Panama disease.The original sponsors were the Taiwan Banana Fruit Quality Improvement association, the Taiwan Provincial Fruit and Marketing Cooperative, and the Joint Commission on Rural Reconstruction.
Bananas are a naturally sweet tropical fruit that goes well with everything from smoothies to oatmeal to desserts. However, their inherent sweetness comes from natural sugar, also known as carbs.
For example, bananas are picked when green and artificially ripened after shipment by being exposed to ethylene. Calcium carbide is also used in some countries for artificially ripening fruit. When calcium carbide comes in contact with moisture, it produces acetylene gas, which is similar in its effects to the natural ripening agent, ethylene.
Danny Banas, retail insights manager at SPINS tells BHG that diners “are moving away from artificial sweeteners like saccharin, aspartame, and sucralose, showing a strong preference for natural ...