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The variety called Cavendish bananas, which is reportedly the variation that makes up 47% of the bananas humans eat, is under threat from a disease called Panama Disease (Fusarium wilt) tropical ...
Cavendish bananas, accounting for around 99% of banana exports to developed countries, are vulnerable to the fungal disease known as Panama disease. There is a risk of extinction of the variety. There is a risk of extinction of the variety.
The Cavendish only became the world's most widely eaten banana in the second half of the 20th century. Before that, the Gros Michel variety reigned supreme. But in the 1950s, a fungus called TR1 ...
The banana we usually see in grocery stores is the Cavendish variety. Cavendish bananas originated from one plant, so they are clones of each other. This means they are genetically the same -- so ...
The Gros Michel banana was the dominant cultivar of bananas, and Fusarium wilt inflicted enormous costs and forced producers to switch to other, disease-resistant cultivars. Since the 2010s, a new outbreak of Panama disease caused by the strain Tropical Race 4 (TR4) has threatened the production of the Cavendish banana, today's most popular ...
The Gros Michel has a higher concentration of isoamyl acetate, the ester commonly used for "banana" food flavoring, than the Cavendish. [12] This higher concentration is responsible for the myth that banana flavoring was based on the Gros Michel, but artificial banana flavor was not based on any specific cultivar. [13]
With only five trees reportedly remaining, a Madagascan banana species has been put on an extinction watchlist — and it could affect your supermarket stash.
The Madagascar banana is listed as critically endangered because of deforestation and climate change. However, some botanists believe that the Madagascar banana is a potential source of resistance to Panama disease , which wiped out the Gros Michel banana, and threatens the Cavendish banana , which is the main banana of international commerce.