Plantain Value Chain
Plantain Value Chain
Description
This popular banana in Latin American, Caribbean, and Asian countries is often referred to as a cooking banana. Plantains resemble bananas but they are longer in length, thicker skinned, and starchier in flavor. In most countries, plantains are used more like a vegetable than a fruit. They are not suitable for eating raw unless very ripe, when they turn completely black. One half of a large plantain is low in sodium, high in potassium and vitamin A, and a good source of fiber. This versatile fruit has three unique stages when they can be eaten. http://www.foodreference.com/html/art-plantains.html
Plantain is a staple food and money spinner for those that understand its production and market. In Nigeria, plantain market has been in existence for decades which is an open market, i.e., a market where any seller can enter to display his or her product.
The only state in Nigeria that consumes the highest cultivation of plantain crops is Lagos because it’s the only state in Nigeria whereby farmers sends their produce from states like Delta, Edo, Ondo, Oyo, Osun and Ogun state. It consumes more than 50% of the total national production.
In Lagos, there is three main markets for plantain. They are ikorodu, owode and mile 12. These are centres where farmers or plantain sellers display their plantain for customers who come from different part of Lagos to purchase the produce.
Plantain supply chain
Farmer…………. Wholesale buyer……………. Retailer………………Consumer
OR
Farmer……………………Retailer…………………………. Consumer
http://farmlifeng.com/2016/02/28/192/
Land preparation
Plantain is a staple crop grown throughout the tropics. In Africa, plantain and Banana are also an important source of carbohydrate in the diet of more than 70 million people. Plantain is also an important source of revenue for farmers who produce the crop in small-scale field plantations and Backyards. Backyard soil is very rich in organic matter and nutrients from household refuse which is dumped there. https://boscowjay.wordpress.com/how-to-grow-plantain-commercially-plantain-suckers-hybrid-for-sale/
Land preparation should be done long before you start the process of transplantation of the plant suckers. Although this step may require significant efforts and investment, you cannot skip it, or you will have an unsuccessful harvest, which will set back your plans of owning a successful plantain farm. Prepping the land will also enable you to structure and plan your farming operational processes and procedures. https://mynaijanaira.com/plantain-farming-in-nigeria/
The site should be easily accessible, especially if the establishment of a large field is being planned. It should be well drained but not too steeply sloped. Plantain cultivation is impossible if the land becomes flooded from time to time, or has a water table at a depth of only 50 cm or less. The soil should be rich in organic matter (black soil). Hence fields in a long natural fallow, under an improved established fallow or with a lot of mulch are recommended. Fields are to be prepared with minimum disturbance to the soil (no-tillage farming). In consequence, manual clearing should be preferred to mechanical deforestation because bulldozers always remove topsoil with the important organic matter and compact the remaining soil. When an old natural fallow is cleared, the debris from the forest should be burned if plantain cultivation is planned for 1 or 2 cycles only. If perennial cultivation is being considered, planting should be done through the use of mulch. Young fallows of about 3 to 5 years or improved legume fallows should be simply slashed and left without being burned. Trees must be cut but the stumps are not to be removed, and the trees should be left to grow again. They can be pruned only when they start to obstruct field activities or shade the plantains. Once the fallow crop is slashed, the field is ready for pegging. Drains should be dug if some spots in the field tend to waterlog after heavy rains. https://boscowjay.wordpress.com/how-to-grow-plantain-commercially-plantain-suckers-hybrid-for-sale/
Soil and Climatic Requirements
Variety
Types and breeds of plantain in Nigeria
Plantain falls into 3 categories:
- Banana
- Plantain
- Ornamental
Banana are neither a tree nor a palm as most people refer it to be, but a giant clumping tropical herb. The Musa is fast growing once the plant is established, which doesn’t take long after planting. Musa, because of their shallow root system, likes a mulch of leaf mold and other organic matter, added to the top of the soil throughout the growing season. Musa can be grown from the corm – the swollen, solid, usually subterranean base or stem. The pseudostem blooms once and dies after fruiting, and the trunk should be cut down after fruit have been harvested. Most Musa plants can grow at the rate of a 25cm (1ft) or more a day if conditions are right (warm weather, lots of water, fertilizer and a good rich soil).
The Musa produces smaller corms known as cormels or cormlets that are attached to the mother plant. These cormlets can be cut from the adult plant and potted up and a new baby musa will grow, mature and produce bananas or plantains in the next season. Musa acuminata – dwarf cavendish is one of the best tub plants for indoor growing, small sized plant that produces fresh great tasting bananas. Culture banana plants and the plantain are today grown in just about every tropical place in the world. The fruit production makes up and consists of the fourth largest fruit crop of the world. The plant needs 10-15 months of warm conditions to produce a flower stalk.
Most varieties will stop growing when the temperature drops too low – with the exception of some very hardy varieties such as Musa Basjoo and Musa Sikkimensis. Also excessive heat slows down the growth of the plant. Interestingly, growth will stop altogether with temperatures 100°F. High temperatures and bright sunlight will also scorch leaves and fruit, although bananas grow best in full sun. In most areas of Tobago and Trinidad bananas require wind protection for best appearance and maximum yield. They are also susceptible to being blown over. In the tropics of the world and the northern Caribbean whole crops are devastated by hurricanes which in turn causes considerable personal hardship to many.
Bananas, especially dwarf varieties, make good container specimens if given careful attention. The plant will also need periodic repotting as the old plant dies back and new plants develop.
There are basically two main types of banana, the cooking and the desert varieties. There are hundreds of cultivars of bananas and plantains. The greatest diversity is found in home gardens and traditional agriculture, while only a few cultivars are grown by large-scale producers for the export market. Modern cultivars are developed as older cultivars become susceptible to new diseases. Cavendish is one of the cultivars which is resistant to either Panama disease and is widely grown on commercial plantations. The Cavendish variety is one of the most popular banana exported from the Caribbean. The antiquity of the banana and its tendency to produce mutations or sports have resulted in an extensive number of cultivars.
List of popular cultivars of Musa Species – banana or plantain – their origins & uses (given alphabetic order:
Cuminata (Banana)
One of the presumed predecessors of the many dessert bananas today. A primitive seeded variety. Susceptible to fusarium wilt. Height approximately 3m (10 ft). Rare.
AEAE (Banana and plantain)
A beautiful variegated green & white plant that also has multicoloured fruit. It may be cooked or eaten out of hand when fully ripe. A much sought after variety for landscape and collectors. More pH sensitive than most, rhizomes may resort to solid green or white if pH changes, therefor difficult to get true offspring. Height 3-4m(10-14ft). Rare.
African rhinohorn (Banana)
Height 3-3.6m (10-12ft). An unusual plantain that produces relatively few fruit but the size of each can weigh 1-1.4kg (2-3lb) and be as long as 27-45cm (12-20in) or more. The pseudostem has a dark burgundy hue which gives rise to the term some call ‘African Red’. A collectors’ delight, especially when fruiting. Cold sensitive.
Apple (Banana)
Also known by its Spanish name, Monzano, this lady finger variety has been popular for many years in the Caribbean and Central & South America. The short plump fruit has a ‘apple like’ after taste which many love. It is very susceptible to fusarium wilt (Panama Disease). Height 2.7-3.1m (8-10ft)
Balbisiana (Banana, plantain and ornamental)
The second of the primitive seeded varieties thought to be an ancestor to many modern day bananas and plantains. This hardy banana makes a nice landscape and collector variety. Height about 4-4.5m(14-16ft).
Balongkaue (Banana and plantain)
(pronounced ball long coo) A cooking type which grows about 3.5m (12ft) tall. The fruit has a bluish/green outer appearance, with white flesh. Is a very sturdy and attractive plant that can be eaten out of hand when very ripe.
Banksii (pronounced bank-see-aye) (ornamental)
A primitive seeded species having long thinnish leaves with light brown colouration on sheaths & lower petioles. Grows about 2.7-3.1m (8-10ft). Collectors & landscapers like these.
Basjoo (ornamental)
This cool tolerant, seeded variety grows about 3.7m (12ft) tall, is solid light green and is a fast growing sturdy plant. It frequently sends out rhizomes 60-90cm (2-3ft) away from the corm. It has a golden-cream coloured ovate inflorescence making it a very attractive acquisition. Becoming more popular in cooler regions for a tropical appearance.
Brazilian (Plantain)
One of the tastiest of the dessert bananas, in our opinion. The height is 3.8-4m (14-16ft) but has Dwarf brother that grows only 2-2.7m (7-9ft) and produces the same superb fruit. A real favorite for appearance and flavor.
Cardaba (Plantain)
A Philippine cooking variety that is a truly an attractive plant with a bluish hue to the fruit and very white pulp. The fruit is stubby and irregular in shape but can get quite large. Height 3-3.7m (10-12ft).
Cavendish (Banana)
Both the Dwarf 1.2m (5ft.) and Giant 2-2.1m (7-8ft.) varieties produce wonderful tasting fruit as does the others in the Cavendish sub-group. A vigorous grower with wide green leaves.
Coccinea (ornamental)
Also known as Uranoscopus. This ornamental variety produces an erect inflorescence of brilliant red-orange colour that lasts for weeks. Height 0.9-1.8m (3-6ft). Good for containerised growing in filtered light.
Double (Banana)
This beautiful Cavendish type has very wide, dark green leaves and produces a full sized fruit. Also called the Mahoi, the second generation produces multiple bunches of fruit, usually 2 but sometimes more. Height 1.4-1.7m (5-6ft).
Dwarf and tall gros michel (banana)
Once the only commercial variety seen on grocery shelves now replaced by Grand Nain due to its sensitivity to fusarium wilt. Although it has a superb flavor, it is not promoted as it once was. Height 1.9-2.1m (6-8ft) and 3.2-3.8m (12-14ft).
Dwarf and tall namwa (banana)
Also known as pisang awak, this group of lady finger bananas produce large sized bunches of sweet delicious fruit that is prized in the Indonesian areas. Somewhat sensitive to Panama disease (fusarium wilt. Dwarf grows about 3m (10ft). Tall about 3.8m (14ft).
Dwarf and tall orinoco (Banana and plantain)
These angulated cooking bananas are also a tasty treat out of hand when fully ripe. It is named from the region in South America near the Orinoco river where they grew profusely, they are also called the horse banana or ‘burro’. Their versatility make them popular in many regions of the world. Height 1.4-1.7m (5-6ft). dwarf & 3.2-3.8m (12-14ft). on the tall.
Dwarf and tall red (banana)
Known by many names in the world, (Cuban Red, Jamaican Red, colourado, Indio, Macaboo) this very sweet lady finger fruit is most beautiful. It turns ‘sunset’ colours when ripening from dark burgundy to orange, yellow-green and muted colours in between. The full bodied flavor and distinctive sweetness makes it worth the wait of 18-28 months to give fruit. The tall red, with a dark maroon pseudostem can grow 3.8-4.3m (14-16ft) the Dwarf version grows about 2.2m (8ft).
Ebon musak (banana)
A rather unique variety in that it has fruit that does not turn yellow when ripe only a subtle colour change takes place when the fruit is mature. Watch it closely for plumpness so that it does not become over ripe. The nice sub-acid flavor makes it a delicious treat. Height 3-3.7m (10-12ft).
Ele ele (plantain)
A Hawaiian cooking variety that is known for its very dark pseudostem. Sometimes called the Hawaiian Black, it gets a purplish hue, especially in more acid volcanic type soil. Full sized fruit. Grows about 3.8m (14ft) tall.
French Horn (Plantain)
This plantain is much favored in Ecuador and the Caribbean; used as a staple in their diets. The slightly curved fruit is large and delicious, comparable to the more well-known commercial plantains. Height 3.2m (12ft).
Giant plantain (Plantain) Giant Elephant Plantain Specie a.k.a AGBAGBA ERIN (Yoruba)
A taller version of the ‘Puerto Rican DWARF PLANTAIN’. Both producing a superior fruit and commonly used for ‘maduros’ and ‘tostones’, a staple in the Caribbean and Hispanic cuisine. This is the one you find in the super market. Heights 3.2m (12ft) and dwarf 2.2m (8ft).
Golden aromatic (Banana)
A Cavendish type sweet banana that has a fragrant aroma and gold ripe fruit. The full sized fruit produced from this wide leaved plant is a real taste treat. Height 3-3.7m (10-12ft).
Goldfinger (FHIA-1) (Banana)
A rapid growing, mostly green plant producing a wonderful tasting, slightly sub-acid, refreshing fruit that gets 6-8 inches long or better. It is a very disease resistant, wind & cool tolerant plant that is easy to grow. In some areas of the USA the ripening fruit does not get dark yellow, instead gives only a slight colour change when mature so check it often when close to harvesting. Height 3-3.7m (10-12ft).
Grand nain (Banana)
The commercial variety that you can buy in the grocery store. The purchased ones are good but when you grow it yourself and see how delicious this banana can taste you wonder what took you so long to try. These full sized fruit ripen rapidly, so be ready. They can give 20-30kg (40-60lbs) of fruit with ease. Height 1.7-2.2m (6-8ft).
Grand nain-x-sumatana (Banana and ornamental)
It is a cross between the popular dessert banana and the ornamental red leaf plant. The fruit is very small making it more of an ornamental than eating variety, however the leaves are much wider than its progenitor creating a gorgeous landscape addition. Height 1-7-2m (6-7ft).
Huamoa (plantain)
A Polynesian cooking banana that is short and stubby but packed with flavor. These make wonderful tostones and maduros as well as other banana recipes. The large full leaves and fat, rounded fruit make this a great looking plant. Height about 3.7m (12ft).
Ice cream (Banana)
A very beautiful, cool tolerant plant that produces a blue/green fruit with pure white flesh. The sweet creamy fruit is very delightful. Height 3-3.7m (10-12ft).
Igcpoca (Banana)
One of our newer bananas that gives a plump, sweet delicious light green fruit with a pointed end. A thumbs up in every way. (Pronounce it if you can) Height 3-3.7m (10-12ft).
Kru (Banana)
From New Guinea, this wine coloured plant gives fruit with green & red markings that narrows to a point on one end giving it an interesting and beautiful appearance. The fruit must be eaten very ripe to get full flavor. Grows about 3m (12ft) tall. The Green Kru is the same flavored fruit with-out the wine coloured markings
Lacatan (Banana)
Both the Jamaican and cousin Philippine Lacatan are one of the Cavendish sub-group and produce a similar fruit in shape, texture and flavor. Only the height of the plants differs slightly; the Philippine has more red in the leaf margis and is a little taller. Both produce good sized bunches of fruit that has delicious flavor. Heights (Jamaican is over 3.81m (12ft) and Philippine Lacatan 4.5m (14ft).
Maia maoli (Plantain)
This 3.8-4.3m (12-14ft). tall plant of the Polynesian cooking variety has delicious flavor and statuesque elegance. It is mostly green with slight red colours in the pseudostem giving serious competition to the other cooking varieties.
Malaccensis
A primitive species, producing a small thin seeded fruit of about 4 inches. Resistant to Panama Disease and Sigatoka. Grows about 2.7-3.1m (8-10ft) tall.
Mauritius (Banana)
A short Cavendish type plant that grows 1.2m (4ft) in height and produces a small bunch of sweet full sized creamy fruit. Great for containerised growing or small area.
Misi luki (Banana)
Height 3.8m (12ft). They are the most popular and delicious lady finger bananas we have tasted. Popular in India, the mysore is an important commercial crop for that area of the world and we see why. The shelf life of these delicious little morsels out last any other by several days. They are sturdy and resistant to most problems as well as fast growing. Loved by children and adults alike!
Monkey Finger (Banana)
A terrific looking plant that produces very large bunches of long thin bananas with slight curving. It truly resembles the elongated fingers of a large monkey hand and hence obtained its name. The fruit is firm and sub-acid sweet giving it a very refreshing flavor. Height 3-3.7m (10-12ft).
Monthan (Plantain)
A cooking type from South India. Similar to the Bluggoe or Orinoco in size and versatility. Height about 3-3.7m (10-12ft).
Musella lasiocarpa (ornamental)
This short, stout, ornamental banana like plant is a prolific grower with tight clustering leaves. It produces a golden-yellow inflorescence emerging from the center & extending upward like a crowned jewel. Flower lasts about a month. Beautiful and Unusual. Approximately 1.2m (4ft) tall.
Mysore (Banana)
Height 4.7-5m (14-16ft). Its close cousin is MISI LUKI – Height 3.7m (12ft) are the most popular and delicious lady finger bananas we have tasted. Popular in India, the mysore is an important commercial crop for that area of the world. The shelf life of these delicious little morsels out last any other by several days. They are sturdy and resistant to most problems as well as fast growing. Loved by children and adults alike!
Nehumbahoka (Banana)
A rare dessert banana that grows about 3-3.7m (10-12ft). tall with a large amount of ‘chocolate’ colouration in the pseudostem. The fruit is plump, at about 5 inches long & narrowed at the tip. It has sub-acid flavor which makes it refreshing.
Nino (Banana)
This exceptional sweet, thin skinned baby banana produces a fruit about 7-9cm (3-4in) long. It is a light green plant that grows rapidly to about 2.7-3.1m (8-10ft). It may take several to quench your banana hunger but every bite is a treat.
Ornato (Ornamental)
One of several flowering ornamental beauties that are a colourful addition to landscape or gardens. The erect flower extends from the lush greenery of the leaves as if playing hide and seek. Average heights 1.7-2.1m (5-7ft).
Pelipita (Plantain)
A dark green plant that grows about 3-3.7m (10-12ft) tall and produces a cooking banana that is angulated in shape. It is a hardy plant resistant to disease which is why it is used as a progenitor for many other hybrids.
Pisang jari buaya (Banana)
This hardy dessert variety grows about 2.7-3.1m (8-10ft) tall with long leaves and a thin pseudostem. The fruit is slender and long with a slightly sub-acid sweet fruit. Rare and unique.
Pisang Raja (Banana)
A wonderful Indian variety with a yellow-orange flesh and sweet delectable flavor. Once you have tasted it, you’re hooked on this 4.2m (14ft) delicacy.
Pitogo (Banana and ornamental)
A wonderfully different looking fruit that resembles a fig more than a banana. Its ping-pong ball looking fruit is as delicious as it is unusual. A real conversation piece as well as a special treat. Grows about 3-3.7m (10-12ft). in height.
Praying Hands (Banana)
Now here is a real eye stopper. The fruit is fused together making each hand look like hands in the praying pose. When completely ripe it is possible to separate the fingers to reveal a great tasting vanilla flavored banana. A must for the real banana enthusiast. Height 3.1-4.2m (10-14ft).
Rajapuri (Banana)
A very popular sturdy plant originating in India and becoming a favorite around the world. Due to the rapid growth and delicious taste of these ¾ size fruit as well as cool tolerance they have won the hearts and taste buds of thousands.
Red Iholena (Banana, plantain and ornamental)
This versatile variety is not only beautiful, with the underside of the leaves being a soft burgundy colour, but also used for eating out of hand, dehydrating and cooking. The others in the Hilahila sub group of Polynesian cooking bananas include the WHITE IHOLENA & HA’A. The Ha’a is the shortest of the group and produces fruit that are yellowish from the onset, making it difficult to determine when to harvest. The White is devoid of the burgundy colouration but produces a similar fruit. All are excellent for a multitude of uses. (Heights: Red: 3-3.7m (10-12ft)., White: 2.7-3.1m (8-10ft)., Ha’a: 1.6-2.2m (6-8ft).)
Rose (Banana ornamental)
One of our latest acquisitions and a real beauty. The slender pseudostem displays a soft reddish colour and grows rapidly. The small fruit are very sweet and delicate. Resistant to fusarium wilt, grows 1.6-2.2m (6-8ft) tall.
Saba (Plantain)
The ‘sequoia’ of the banana plants with huge pseudostem – range 3.6-7.2m (12-24ft) diameter and heights ranging from 5-6.5m (16-20ft) here, however growers have reported even greater heights. The wonderful tasting cooking banana makes the best fritters – tostones you have ever eaten. A sturdy plant and somewhat cool tolerant.
SH 3008 (ornamental)
Bred in the Honduras Research Station. It has beautiful large leaves with maroon under side and splotched maroon and green on the top side of the leaves. Resembles the Zebrina/Sumatrana except larger and fuller. Height 1.8m (6ft).
SH 3640 (Banana)
Another Research Station product. A dessert type, producing a sweet, full sized fruit. Grows about 3.1m (10ft) tall. Grows rapidly, fruits early. This one has real potential!! (rare and limited)
Super Dwarf (Banana and ornamental)
A real midget banana growing about 3ft. tall with wide leaves and green colouration. It produces a small bunch of medium to large fruit. Great for containerised growing or small spots in the yard or garden. A real cutie.
Textiles
Also known as the Abaca and Giant Pisang is a seeded variety that is used primarily for its fiber in the Phillippines for making rope. It is disease resistant, grows about 5m (16ft) and has a beautiful golden inflorescence.
Thousand Fingers (Banana and ornamental)
This novelty is as unique as beautiful. When full grown at 3-3.7m (10-12ft). It produces a stalk of tiny round bananas that can continue to make fruit until it touches the ground – sometimes 1.6m (5ft) long or more. Mostly used for ornamentation or landscape however the fruit is edible.
TUUGIA
An unusual plant in that it produces a full sized, thin fruit that has a slight ‘s’ shape. A fast growing variety with a light green pseudostem and reproduces rhizomes rapidly. Height 3-3.7m (10-12ft).
Valery (Banana)
One of the Cavendish varieties that produces a full sized fruit with a creamy texture. A midsize plant good for backyard treats for the family. Height 3.1m (10ft).
Velutina (ornamental)
This small ornamental, 1-1.8 (3-6ft) is a gorgeous thin leaved green plant that produces a small, hot pink, fuzzy banana that stands erect (australimusa). When it is mature it peals itself back exposing a white seeded fruit just ready for the plucking. Use care if eating, the seeds are like a buckshot and could easily chip a tooth.
Viente Cohol (Banana)
A dessert variety originating in the Philippine area and having green pseudostem with some brown patches. The small plump fruit 7-9cm (3-4ins) are soft and sweet. A real cutie. Height about 3.1m (10ft).
Williams (Banana)
A Cavendish type that produces a full sized fruit with excellent flavor. An all-round favorite. It grows about 2.7-3.1m (8-10ft). in height. A popular variety for good reasons.
Yangambi KM-5 (Banana)
Sometimes just called the KM-5. An excellent tasting small dessert banana from West Central Africa. It is very disease resistant and sturdy. Height about 3.8m (12ft).
Zan Moreno (Banana)
A dwarf Cavendish producing a sweet, creamy great tasting fruit. Height about 1.4-1.7m (5-6ft).
Zebrina (ornamental)
Also called the Sumatrana, Blood and sometimes the Rojo although incorrectly. This ornamental maroon & green variegated leaf banana produces a very tiny dark maroon seeded fruit that is cute to look at but not edible. It adds a little colour to all tropical landscape. Is especially nice around decks & pools. Height 1.6-2.2m (6-8ft). http://farmingbizsetup.com/index.php?topic=12781.0;wap2
Planting
Plantain Suckers
Plantain cannot actually be grown from seeds like most trees, considering that it is not a tree but a type of herb. Plantain plants are grown through suckers. Suckers are those that grow from a dying, mature plantain plant that can be transplanted and re-grown. They may be considered as baby plants that are used to start new plantain plants. Choose suckers from plants that are vigorous. They should have small, spear shaped leaves and are about four feet high. https://www.wealthresult.com/agriculture/plantain-farming-in-nigeria
Plantains are propagated vegetatively, from corms, which are underground bulbs or rhizomes or from suckers, which are shoots that grow from the bud that is at the plant base. Since the use of the entire corm is quite laborious, the more common method is to grow those using small corms. The mother plant makes three kinds of plantain suckers, namely sword suckers, maidenheads and water suckers.
Sword suckers come with a short pseudo stem and have narrow leaves, similar to blades, along with a narrow base. When they mature, they have fruitful and healthy pseudo stems.
Maidenheads come with a pseudo stem that is large and does not produce any fruit; white water suckers have broad leaves with short pseudo stems.
Water suckers do not have a strong attachment to the rhizome, and produce less fruit with weaker plants. They are less preferred in comparison to large sword suckers and maidenheads.
It is essential that you purchase suckers only from a farm that is reputable and trusted. There is no fixed price for these, a conventional sucker can cost anywhere around N50 to N100, while a hybrid will cost around N120 to N200. This price may again, vary depending on where you procure it.
Suckers are planted immediately after field preparation. Plant holes are prepared with a minimum size of about 30 cm x 30 cm x 30 cm. Care should be taken to separate the topsoil from bottom soil. The sucker is placed in the hole and its corm is covered, first with the topsoil and then with the bottom soil. In the plant hole, the side of the sucker corm which was formerly attached to the corm of its mother plant is placed against the wall of the hole. The opposite side of the sucker’ corm is placed towards the middle of the plant hole, where the soil is loose. The best sucker (the future ratoon) will emerge at the side opposite to where the planted sucker was previously attached to the mother plant. If the land is sloping, the sucker should be so oriented that its follower will emerge against the slope. That will delay the development of the so-called high mat when the ratoon crop grows out of the soil and exposes the corm. Plantains can be planted throughout the rainy season. How- ever, they should grow vigorously and without stress during the first 3 to 4 months after planting, and therefore they should not be planted during the last months of the rainy season. Planting with the first rains seems agronomically sound but not financially advantageous. Most farmers will plant at the onset of the rains, causing the market to be flooded with bunches 9 to 12 months after planting, when prices will be very low. Planting in the middle of the rainy season is a better proposition as plantains will then be produced off-season and get high prices. https://boscowjay.wordpress.com/how-to-grow-plantain-commercially-plantain-suckers-hybrid-for-sale/
Management Practices
Weed control
The weeds control is very important if you want your plantain to do well, the cost of weed management could account for up to. 45% of the total cost of plantain plantation management in Nigeria. Use traditional weed control of employing laborer to do the weed cutting.
As the plantain grows, it is important to protect it from strong winds. It is also important to keep it well watered. One can also sprinkle fertilizers every now and then but mostly throwing the plantain dead leaves back into the plant is enough to sustain the rich quality of the soil.
Unlike other trees, plantain do not need complicated pruning. Just remove dead leaves and dead plants near the plantain. Also remove suckers from the plant keeping only one or two that have spear shaped leaves.
If you must use a fertilizer, use an NPK fertilizer, or a fertilizer mixed with nitrogen, potassium and phosphorous. Fertilizing the plantains once a month will stimulate growth. The fertilizer should be placed evenly in a circle that is four to eight feet from the trunk.
Within 8-10months your plantain should be ready to produce, and as one is getting matured for harvest, another one is replacing it, they continue in that circle removing any stress expenses of planting again. All you do is to harvest and reap your profits all year round. The same thing applies to Banana. https://www.wealthresult.com/agriculture/plantain-farming-in-nigeria
Mulching
If the field is to be very productive for a long time, then organic matter is essential for plantain cultivation. The amount of organic matter will gradually decrease once the field has been cleared and cause a decrease in yield. Organic matter decays under the influence of microorganisms in the soil, heavy rainfall and high soil temperature. Therefore, a high level of organic matter in the soil is beneficial because it stimulates root development, improves soil drainage, decreases soil temperature fluctuations, and increases soil porosity and biological life. Also, only newly established plantains which receive only fertilizer will produce a high yield only in the first year. In the second year the yield will drop because the organic matter will have decomposed. To compensate for this continuous decrease in the amount of organic matter, the field needs mulch from plants and/or manure from animals. There are many sources of mulch. It can be either carried into the field or produced between the plants; but to be effective, it should cover the soil completely. Once the field is mulched, weeds are controlled and the topsoil is protected against heavy rainfall and intense sun- shine.
Fertilizing
The application of fertilizer should start 1 month after planting of plantains or with the first rains in an already existing field. The fertilizer is applied around the main plant in a circle about 50 cm in diameter. Fertilizer is not worked into the soil as that causes extensive damage to the superficial root system. No fertilizer is applied in the dry season. Plantain needs some extra nutrients to produce a heavy bunch. These can be applied in the form either of inorganic fertilizers or organic fertilizers (mulch, manure or ash from wood fires). Inorganic fertilizers have the advantages of easy handling and concentrated nutrients. Organic fertilizers are very bulky, yet they manifest many important characteristics. They improve soil moisture retention, weed and erosion control, soil porosity and biological activity.
Intercropping
Groundnut, yam, cocoyam and maize are suitable intercrops although maize effectively delays the plantain harvest by about 2 months. Cassava and cowpea are not suitable, because their yields are reduced under the shade of plantain rows. Plantains can be used as a shade crop for young cocoa and coffee plants. Plantain fields are arranged in rows spaced 3 m x 2 m. As the canopy closes only some 5 to 6 months after planting, a fair amount of inter-row space remains unexploited during the first months. This space can be used for plants which have a short life cycle and which do not compete with plantains. https://boscowjay.wordpress.com/how-to-grow-plantain-commercially-plantain-suckers-hybrid-for-sale/.
What BUYERS look for when buying plantain?
Quality
It has been observed that most consumers will prefer fresh produce from the farm which hasn’t stay much on the road. This is a big challenge as there is mostly small farm nearer to the market and these cannot meet the demand. Another example to note is that a plantain with less quality (plantain turning to black colour) will attract unserious buyers and ridiculous prices.
Size
A big bunch plantain always attract customer, and many do always want to buy it. This is a point to note that farmers that want to cultivate double bunch plantain should not unless there is a certainty that the sizes will be big and attract the customer.
Season
There is a season when plantain is usually scarce and also surplus at the market. When there is surplus, buyers do take advantage and give smaller prices so as to make more profit. A farmer that want make more profit must target season of scarcity and also ensure that the plantain bunches are big when transported to the market.
How prices at the open market fluctuate?
The movement of price is majorly on two items. They are:
- Demand and Supply: whenever the market demand is lower than the supply, there is an occurrence of low price at the market and vice versa.
- Quality: Any plantain bunch that has lost its freshness and green colour will be valued less compared to the other bunches that still maintain its quality.
Therefore, to every intending farmer, there must be an understanding of the market structure for your produce before venturing into it. http://farmlifeng.com/2016/02/28/192/
Where to get your plantain suckers
- NIHORT
- CRIN
- You can also get healthy suckers from reliable farmers
Processing of Plantain into flour
For production of plantain flour, you will need the following machines:
- Dryer
- Plantain Slicer
- Hammer Mill with Cyclone
- Vibro Sifter
- Soaking Tanks
- Packaging Machine
The procedure of production involves the following:
- Sorting: Separation of unsuitable ones out of the batches.
- Weighing: The sorted plantain is properly measured on the scale.
- Blanching: In order to achieve easy peeling, in this process, the plantain will be soaked in hot water to soften the skin.
- Peeling: The skin will be removed manually with sharp knives to obtain it’s pulp.
- Slicing: A mechanical slicer will be used to slice the pulp.
- Drying: In this process, the sliced plantain will be dried
- Milling: A hammer mill will be used to mill the dried sliced plantain.
- Sieving: In this process, the flour is sieved to obtain the desired particle size.Packaging: Finally the flour will be packaged in a moisture proof packaging material according to various measures. https://tosfatconcepts.blogspot.com.ng/2016/02/plantain-flour-production-and.html
The product would be packaged in plastic bags of different sizes targeting different segments of the market. To sell plantain flour in Nigeria or even export the product abroad, the investor would have to register with the National Agency for Food and Drug Administration Control {NAFDAC} in Nigeria and at such the promoters would have to ensure that the production meets good quality standard by ensuring stringent and hygienic condition prevail at the production plant.
The promoters would also have to register with the Nigerian Export Promotion Council {NEPC} if the product is to be exported.
Plantain flour apart from been used as a substitute for Garri especially for diabetic patients, also serve as a raw material used in the production of cakes, puff-puff, biscuit ,bread and pan cakes.
The various which the product the product can be put to couple with the nutrition and medicinal effects of plantain, makes plantain a high soughed after product. Plantain flour is a cheap source of iron, protein and vitamin A and the product can be marketed through market women, food canteens, hotels and supermarkets.
The major raw material required for production is the unripe plantain pulp which can be sourced mainly from the southern part of the country due to the climatic condition of the area. Some of the plantain producing states in Nigeria includes Delta, Edo, Anambra, Abia, Akwa –Ibom, Enugu, Ebonyi, Benue,Rivers, Cross River, Bayelsa, Lagos, Oyo, Ogun, Ondo, Ekiti and Osun state with Cross River state accounting for the bulk of the production in Nigeria.
https://www.foramfera.com/plantain-flour-production-and-processing-in-nigeria/
Harvesting and Postharvest Handling
Harvesting
Plantains require about 3 months from the beginning of flowering until harvest. Multiple fruits are produced on a large bunch, weighing between 30 to 100 lbs. Within the bunch are clusters of double rows of fruit called ‘hands’, and individual fruit called ‘fingers’.
Harvest Methods
The usual method of harvesting plantains is to partly cut through the pseudostem approximately 2 m from the ground. This allows the plant to bend over under the weight of the bunch. The bunch is then cut off and carried away by hand to a nearby collection site or packing area.
Cleaning
The cleaning step differs depending on whether the fruit is intended for the domestic or export market. If the plantains are to be sold domestically, usually they can be cleaned with cotton gloves or a moist cloth to remove surface dirt once the hands have been cut from the main stalk (peduncle).
Export market fruit must be subject to a more rigorous cleaning procedure. Once the export market fruit arrives at the packing area it must be properly cleaned and sanitized to maximize its potential market life. If the fruit arrives on intact bunches, the hands need to be cut smoothly from the main stalk using a sharp curved knife or blade. A portion of the crown is left attached to the hand. After de-handing, the hand should be moved by grasping the crown area. Moving the entire hand by lifting one or two fingers will cause pedicel bruising and possible severing of the individual fruit from the hand. When the hands are cut off, sap (latex) oozes from the severed crown. This substance oxidizes and causes a dark stain or blemish on the peel. In order to avoid latex burn, the hands can either be left to drain for 2 minutes on de-latexing trays or floated in water tanks to wash the latex off the fruit surface. If de-latexing trays are used, absorbent cellulose crown pads impregnated with thiabendazole should be applied to the cut crown area after the latex has stopped exuding. Crown pads are commonly used by small-scale growers.
Large-scale plantain growers float the plantain bunches in a water tank to remove any adhering dirt from the peel surface and to coagulate the exuded latex. The water tank should be filled with clean flowing water sanitized with 150 ppm free chlorine, 1% aluminum potassium sulphate (alum) to coagulate the latex, and an appropriate fungicide (except for bananas marketed as ‘organic’). The fruit should remain in the water tank at least 15 minutes or until all oozing of latex ceases.
In some packinghouses, separate washing and de-latexing tanks are used. The fruit is first washed for about 5 minutes, followed by de-latexing for about 10 minutes. The fungicide can be included in the de-latexing tank, or sprayed onto the crowns with a hand sprayer while on the drying tray. Alum may also be applied at the same time and serves as an anti-oxidant to prevent subsequent latex exudations from staining the peel.
The recommended fungicides for postharvest disease control in plantains are thiabendazole (500 ppm) and/or imazalil (1000 ppm). It is very important to keep the fungicides agitated to prevent the active ingredient from settling out. Relatively large amounts of the fungicide are usually required because the wash water becomes dirty and must be changed from time to time.
The water flow transports the hands from the dehanding side of the tank to the opposite side where the hands are separated into clusters of 4 to 8 joined fingers, and small or defective fingers are removed. Some markets require each finger to be separated from the bunch. The clusters are removed from the tank, placed on trays, dried, and graded. The packing area should be located in an easily accessible area that is shaded, covered, and has good air flow.
Grading
Quality standards vary for different markets. They are the most stringent for the North American and European export market and the least stringent for the domestic Guyanese market. However, the following grade standards apply to green plantain fruit on the bunch for both domestic and export markets:
- fruit must be clean and free of adhering dirt on the peel
- fruit must be well developed, without pronounced ribs or marked angles
- fruit must be similar in shape, color (pale green), and skin typical of the variety
- fruit must be free from visible decay
- bunches must be well trimmed
- the neck, which hold the stems of the fingers together, must be between 1 to 2.5 cm from the pulp
- fruit must be free of damage, or defects caused by malformation, which detract from appearance or edibility
The U.K. market requires a minimum finger length of 22 cm (9 in) and the fruit must arrive with a green peel color. In addition to minimum finger length, the fruit must be free of objectionable blemishes. A small amount of healed scar tissue or superficial insect damage may be tolerated in certain markets. Mechanical scarring of the peel is the single most important fruit defect and can be caused by poor plantation management and harvesting procedures or during transport to the packing area.
Packing
Plantains sold in the domestic market are usually not packaged. They are transported to market as intact bunches and de-handed at the market site. However, the external fruit appearance would benefit by de-handling the fruit from the bunch and packing the hands with the finger tips pointed down in padded cartons prior to loading in the transport vehicle.
Plantains exported to Barbados or North American market destinations by air should be packed in strong, well-ventilated cartons, typically containing 18 kg (40 lb) of fruit. The cartons must be strong enough to withstand the forces of palletization and well ventilated to maintain an even fruit temperature during transport. An additional 2 lbs of fruit should be added to the 40 lb carton to account for weight loss during storage and transport.
A commonly used package in the international trade of plantains is a full-telescopic two piece corrugated fibreboard carton with a bursting strength of 275 lb/in². Top and bottom ventilation, in addition to side vents are required, particularly where sea shipments are used. A double-walled bottom is preferred. Typical carton internal dimensions are 20 cm x 51 cm x 34 cm (7.9 in x 20 in x 13.4 in).
Hands or clusters should be packed in a neat, regular pattern to minimize movement and chaffing of the peel. The cartons may be lined with a thin polyethylene film to prevent scuffing of the fruit against the fibreboard. The hands in the bottom of the carton should be placed in the centre and overlapped with the adjacent hands. The crowns should face the base of the carton. A thin divider should be used to separate the two layers of fruit. Fruit should never be forced into the carton. Also, the fruit should never be over packed so it forces the top of the carton to bulge out. This will result in considerable abrasion and mechanical damage to the plantains. Mechanical damage will result in blackened areas of the peel which will soften and often succumb to fungal infection.
Marine container transport is an option if transit time is less than 2 weeks and sufficient cooling capacity is available to maintain storage conditions between 12°C to14°C (54°F – 57°F), 90% RH during transit. If this mode of transport is used the fruit should be packed in cartons lined with perforated plastic film or enclosed in semi to permeable sealed plastic bags and the transport temperature should be maintained between 12°C to 14°C. The modified atmosphere of low O2 and high CO2 established inside the sealed bags from respiration of the fruit will significantly extend the shelf life of the plantains. The plastic film or bags will reduce moisture loss during transport and provide some protection from chafing damage. The fruit should also be harvested at the proper maturity stage to avoid ripening during transport.
Temperature Management
The optimal storage and transport temperature for maximizing plantain shelf life is between 12°C to 14°C. This temperature will delay ripening, but avoid low temperature chilling injury. The average shelf life of mature green harvested plantains stored at 12°C is between 4 to 5 weeks. If the fruit is harvested at a more advanced stage of ripening and/or the storage temperature is higher, the shelf life will be less. Green harvested plantains that are stored under ambient temperatures in Guyana will have a shelf life of about 7 to 10 days. At temperatures above 30°C, the pulp will soften but the peel will remain green. However, shelf life of green mature plantains can be extended at ambient temperatures by storing the fruit in polyethylene bags with an ethylene absorbent (potassium permanganate) wrapped in porous paper. In this microenvironment, plantain shelf life can be extended up to 4 weeks at 29.4°C (85°F) and up to 7 weeks at 12.7°C (55°F). To obtain maximum shelf life from plantains, ethylene must be removed from the atmosphere and the fruit must be kept at 12°C.
Humidity Management
The optimal postharvest relative humidity (RH) for plantains is between 90 to 95%. Storage of fruit at < 90%RH will result in peel desiccation and shriveling. The amount of dehydration will increase with decreasing RH. Water loss from localized skin abrasions and chafed areas of the peel will be accelerated with decreasing RH, and the damaged areas will turn brown to black in color. Traditional methods for increasing the storage humidity include spraying fruit intermittently with water, storing fruit on wet sacking, and storing fruit in boxes filled with moist coir or sawdust. Although effective, these methods can cause excessive wetting, which leads to fruit splitting and reduces market quality.
Artificial Ripening
Plantains may be consumed at different stages of ripeness. They are commonly prepared as fried sections or chips when the peel is still green and the pulp is high in starch. They are also consumed in the baked or fried form as a sweeter dessert fruit. Starch declines from > 30 % in green fruit at harvest to < 2 % in fully ripe yellow-brown fruit. Ripening is accomplished by holding the green harvested fruit at ambient temperatures and/or artificially ripening the fruit with ethylene gas. At ambient temperatures, the pulp of mature green harvested plantain fruit will soften and the peel will turn yellow to brown in color. A much faster rate of ripening can be obtained by putting the mature green fruit inside a sealed chamber and exposing it to ethylene gas at precisely controlled temperatures. Most commercial cultivars of plantains require 100 to 150 ppm ethylene for 24 to 48 hours at 15°C to 20°C (59°F to 68°F) and 90 to 95% relative humidity to induce uniform ripening. The exact temperature chosen depends on the desired degree of ripening and the peel color. Carbon dioxide concentration should be kept below 1% to avoid its effect on delaying ethylene action. Use of a forced-air system in ripening rooms assures more uniform cooling or warming of plantains as needed and more uniform ethylene concentration throughout the ripening. After the ethylene gas treatment, the chamber is ventilated and the temperatures are gradually reduced. Ripening to a soft textured pulp high in sugars takes about 9 days at 18°C and 12 days at 14°C. If ripening temperatures are too high (>25°C), the pulp may become undesirably soft. The fruit must be kept cool (13.3° to 15.6°C) and at 90% RH after removal from the ripening chamber and during delivery to the destination market to avoid rapid spoilage.
Principal Diseases
Crown Rot Crown rot is a major postharvest disease of plantain fruit throughout the world. It is especially problematic in packinghouses that do not follow strict sanitation practices. Crown rot is a disease complex involving several different fungi, including Colletotrichum musae, Fusarium spp., and Verticillium theobromae. Infection occurs from plantain trash in the field, or from inoculum build-up in the packinghouse and during de-handing. Fungal spores colonize the wounded area where the hand is removed 11 from the stalk (peduncle).
Symptoms begin as a softening and blackening of the cut crown surface. Decay typically spreads from the cut surface into the crown area of the hand of plantains during transport. In severe cases, the decay may extend to the top part of the fruit.
Control of crown rot is achieved by dipping the hands of fruit in a fungicide-treated wash tank and/or applying fungicide-impregnated cellulose crown pads to the cut surface of the hand. The most commonly used fungicides are thiabendazole, imazalil, and benomyl. Dipping the fruit in 50°C (122°F) water for 5 minutes is also effective in reducing deterioration from crown rot. The manner of severing the hand from the stalk also influences the amount of crown rot. Breaking the stalk near the crown rather than neatly trimming it with a knife will increase the amount of crown rot. The action of breaking will leave fragments of stalk tissue attached to the crown which are suitable microenvironments for crown rot infection. In addition, fungicide-impregnated pads will adhere better to smooth than to rough crown surfaces, allowing for more effective fungicide transfer and disease control. Good field hygiene and elimination of sources of crown rot inoculum are additional steps useful in reducing this disease. Also, storage of the fruit at 12°C 54°F will minimize the growth of the fungi responsible for crown rot.
Anthracnose
Anthracnose peel blemish, caused by the fungus Colletotrichum musae, is another important postharvest plantain disease. Infection originates on immature fruit in the field, but lesions typically do not develop until the fruit ripens and the fungus can penetrate the peel. Anthracnose lesions on green fruit are generally dark brown to black with a pale margin, oval in shape, and slightly sunken. On ripening fruits, the typical symptoms are numerous small dark circular spots which enlarge, coalesce, and become sunken. Salmon-pink spore masses are eventually produced. Diseased fingers mature more rapidly than healthy fingers. Anthracnose control is achieved by the same packinghouse sanitation practices, fungicide treatments, and postharvest temperature control as recommended for crown rot.
Finger rot, caused by the fungus Lasiodiplodia theobromae, is prevalent in Guyana and is most serious following heavy rains. Decay usually begins at the flower end of the fruit or in a wounded area of the peel. The decay spreads uniformly causing a brownish-black discoloration of the peel and a softening of the pulp. The affected area of the peel becomes wrinkled and covered with fungal growth. The pulp is reduced to a soft rotten mass. The disease attacks fruit of all development stages, but is more common on ripe fruit.
This disease can be controlled by minimizing injury to the fruit, removing decaying banana trash in the field, spraying the plants with systemic fungicides, and maintaining a storage temperature below 20°C (68°F).
Postharvest Disorders
Chilling Injury
Plantains are very sensitive to chilling injury (CI), which is a physiological disorder caused by exposure of the fruit to temperatures below 12°C (54°F). Symptoms include peel discoloration (dull or grayish-brown color), flesh darkening, uneven ripening, and off-flavor development. The amount of chilling injury a plantain receives depends on the temperature and the length of time exposed to the chilling temperature. Damage from chilling injury may occur after a few hours to a few days, depending on cultivar, maturity, and temperature. For example, moderate chilling injury will result from exposing mature-green plantains to several days at 10°C (50°F), but severe chilling injury will occur at 4°C (39°F). Chilled fruits are also more sensitive to mechanical injury and microbial decay.
Market
Transportation to Collection Area
After harvest, the plantain bunches are taken from the field to a collection area or consolidation site, where they are often piled up on one another. Piling should be avoided, as it results in considerable bruising injury and mechanical damage to the fruit. Rudimentary grading at this point should be done to eliminate diseased, damaged, or over-ripe fruit.
The fruit should not be exposed to sun, rain, or wind. Fruit temperature of plantains exposed to the sun may be up to 10°C higher than shaded fruit. Collection points for the harvested fruit should be shaded and easily accessible to vehicles for transportation.
Suggested changes for reducing mechanical injury and damage to the bunches during transport include:
- use of foam padding along the bottom and side walls of the truck
- placement of foam padding between the bunches
- creating several levels in the truck bed with horizontal boards to stack the bunches
- de-handing the bunches and transport in stackable field containers
- driving the transport vehicle at a low speed De-handing plantains in the field and packing in stackable plastic field containers is highly recommended for export market fruit.
Plastic field containers are easy to clean, widely adapted for use on a number of crops, and very durable. They also impart significantly less damage to the fruit compared to wooden crates or reed baskets.
Export
Exporters of Plantain and Banana http://www.globalsuppliersonline.com/search/results.asp?txtsrch=Banana&match=HJHGgfjHKJhjht&cntry=154&order=&pgno=2
Crop Maturity Indices
Maturity standards for plantains are less precise than they are for bananas. Several different external and internal fruit characteristics can be used to determine plantain maturity. These include
- fruit diameter
- age of the bunch
- angularity of the fruit
- length of the fruit, and
- peel colour.
The stage of maturity for harvest depends on the intended market destination. Locally marketed plantains can be harvested at a more advanced maturity stage compared to export market fruit.
Export market destined fruit should be harvested the day before or the same day of shipment.
Plantain maturity is related to the diameter of the fingers. This is determined by
- measuring the diameter of the fruit at its midpoint with a pair of callipers.
- Another method is to record the age of the bunch. The time from when the fruit bunch first becomes visible (‘shooting’) is recorded. Bunches can be tagged with different coloured ribbons at the time of shooting, and subsequently harvested after the appropriate time for the particular cultivar, based on the season of the year and experience. The colour of the ribbons is changed weekly to coincide with the time of shooting and subsequently the age of the bunch.
- A third method used to determine harvest maturity is to observe the shape (fullness) and angularity of the fruit. Immature fruit is angular in cross-sectional shape and has distinct ridges. As the fruit matures, it becomes less angular and more rounded or full. The degree of roundness differs between cultivars and location of the hand on the bunch. Typically, the fullness of the fruit on the middle hand is measured. The appropriate shape to harvest the fruit depends on the market destination. Fruit intended for the domestic market should be harvested when the fruit shape is nearly round.
Export market fruit intended for the Caribbean market should be harvested when the fruit shape is slightly angular, while fruit intended for long distant export markets (i.e. Canada, U.K.) should be harvested when the fruit shape is more noticeably angular.
- A fourth way of estimating plantain bunch maturity is to measure the length of the edible pulp portion of the fruit from the fingers in the middle hand. The length should be a minimum of 15 cm for the domestic market and 18 cm for the export market.
- Finally peel colour is another frequently used method of assessing fruit maturity. The peel remains green throughout growth and development of the fruit until it reaches physiological maturity. It then changes to a yellow colour during ripening. However, plantain fruit should be harvested when the peel is green in colour to withstand the rigors of handling and distribution.
Internal fruit composition changes dramatically during plantain fruit ripening. At physiological maturity, the fruit is fully developed in size, green in peel colour, and at its highest level of starch. The starch will progressively be converted to sugar as ripening progresses. The stage of harvest maturity of plantains will depend on the target market.
Plantains for local markets are harvested at a more advanced stage of maturity than those for exportation. However, if the fruit is too mature at harvest, particularly following irrigation or rainfall, fruit splitting can occur during handling. Also, mature fruit may ripen prematurely during transport or storage.
| Company | Country [ change ] |
Date Added |
| P – Kings Ventures (Exporter) Fruits : bananas. Maize & Cassava. |
Nigeria | 28-Aug-2017 |
| Asriel Fibers Limited (Exporter)
banana / Plantain Fiber, Bitter Kola Nuts, Ginger, Cocoa Powder. |
Nigeria | 24-Aug-2017 |
| Fortunes Importex Brokerage Ltd (Exporter & Importer)
Vegetables : Okra. |
Nigeria | 19-Jul-2017 |
| Wills And Ways Ltd. (Exporter)
Minerals : Iron Ores. |
Nigeria | 10-Apr-2017 |
| Babatunde Exports (Exporter)
Agricultural Products : Rice, Wheat. |
Nigeria | 24-Mar-2017 |
| Golden Horn Universal Resources (Exporter)
Edible Oil : Palm Oil. |
Nigeria | 17-Mar-2017 |
| Fresh Beverages And Farms Ltd (Exporter)
Food Products : banana Chips, Cocoa Nut Chips. |
Nigeria | 09-Mar-2017 |
| Churchill Nigeria Enterprise (Exporter)
Dry Fruits : Cashew Nuts. |
Nigeria | 01-Feb-2017 |
| Tuase Nigeria Enterprises (Exporter)
Dry Fruits : Cashew Nuts. |
Nigeria | 01-Feb-2017 |
| Dangle Company (Exporter)
Building Materials : Cement. |
Nigeria | 20-Oct-2016 |
| Agbeloba (Exporter)
Cassava, banana & Maize. |
Nigeria | 12-Oct-2016 |
| Suttonbras Sa (Exporter)
Cocoa Beans, Coconut, Peanut, Sesame Seeds, Moringa Powder & Seeds, Palm Kernel Cake & Shells, Hardwood Charcoal Split Ginger, Fresh Okra, Cavendish banana, Green Millet, Cassava Chips. |
Nigeria | 05-Sep-2016 |
| A Eliest International Company. (Exporter)
Vegetables & Fruits : banana, Plantain, Ginger, Onions. |
Nigeria | 20-Aug-2016 |
| Estars Engineering (Exporter)
Agricultural Products : Rice, Maize. |
Nigeria | 19-Aug-2016 |
| Integrity Group Of Company (Exporter)
Fruits : banana. |
Nigeria | 19-Aug-2016 |
| Amendos Limited (Exporter)
Dry Fruits : Cashew Nuts. |
Nigeria | 20-Feb-2016 |
| Coinlife Ltd | 201/203 Flower Market
New Covent Garden Market London SW8 5NA |
Actively imported in Feb |
| Compagnie Fruitiere Uk Ltd | Unit A
Paddock Wood Distribution Centre Paddock Wood, Ke Paddock Wood, Kent TN12 6UU |
Actively imported in Jan |
| Del Monte Fresh Produce Uk Limited | Del Monte House
240 London Road Staines TW18 4JD |
Actively imported in Feb |
| Jp Fresh Ltd | 12 Newtons Court
Galleon Boulevard Crossways DA2 6QL |
Actively imported in Jan |
| Asiko House Of Foods Limited | 29 Penhall Road
London SE7 8RX |
|
| Bakkavor Limited | Midgate House
Midgate Peterborough PE1 1TN |
|
| Bestfood Supermarket Ltd | 364-366 Bath Road
Hounslow Middlesex TW4 7HT |
Actively imported in March |
| Bonwork Ltd | 25/27 Western International
Market Hayes Road Middlesex UB2 5XA |
|
| African Foods International Ltd. | 90 Atlantic Road
London SW9 8PX |
|
| Agrofair Uk Ltd. | Third Floor
1 Curtain Road London EC2A 3LT |
Actively imported in May |
| Alan Arthur Garratt. | Unit 4
Livingstone Road Stratford E15 2LJ |
Actively imported in March |
| Arthur Stephen Leandre & Wilbert Servulus Williams | 13 Castle Close
Herbert Butler Estate Homerton E9 5TN |
Plantain Buyers
Source: http://21stplacelive.com/plantain_banana_buyers.htm
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