Crawford avalanche. (Grayling, Mich.) 1879-19??, 1892-02-25
FACTS ABOUT BANANAS.
Where the luscious Fruit Gomez
-Ripening the Fruit.

bananas come mostly from BaracOa, a
small seaport town in Cuba, which claims
the distinction of being the centre of
the large fruit trade with the United
States. They also come from Aspin-
wall, Jamaica and other tropical cities.
Twenty years ago bananas were very
little known in this country. The first
big cargo that came to the United States
landed ut New York in March, 1870, and
previous to that time the bananas which
found their way into our markets came
along with other fruit. But the demand
became so great that it was determined
to send over ship laden exclusively
yielding fair profit, was disastrous.
Over 90 per cent. rotted on the long
journey. The growers began to look
about tor better way TO transport the
fruit, as it was evident that if the bust
ness was expected to pay shorter jour
ney was absolutely necessary. A Span
lard took the initiative and chartered a
fast American merchant vessel, which he
loaded with bananas and despatched to
New York. When il came 10 be un-
loaded il was found that not more than
per cent. of the fruit had spoiled. This
was the beginning of a big business.
More and faster ships were secured and
farmers in the tropics and capitalists in
this country turned their attention and
money to the systematic culture of the
bunana.
There are two varieties shipped to the
country. The long yellow plaintain and
the short red stumpy species. The
former, however, is by far the more pop
ular, for in addition to. being cheaper, it
is easier TO raise and ripens much
sooner than the other. Bananas are
shipped all the year round, but are at
their best during the early spring, and
from March to June may be said to be
the season for the best fruit.
One of the peculiar facts about the
banana is that but one bunch grows on
tree. The fruit is cut when green, and
then the trees are cut down to the ground.
They sprout almost Immediately, and in
a short time bear again. All of the ban
anas which come to this country are
shipped in green state. They are
transported from the farms to the coast
on the backs of little pack donkeys. One
donkey can carry from one tosix lunches,
according to the size of the punches und
the distance it has to travel.
A reporter Of the Star visited one of
the establishments recently TO investi-
gate the methods employed by the deal
ers in ripening the fruit. The bananas
were found in large cellar in five diff
ferent rooms. There were thousands of
lunches hanging from the ceiling as close
together as the space would permit, and
all in different stages of ripeness. The
irst room was filled with bananas ready
to DO eaten, or as the dealer put it, full
ripe. The temperature in this room was
kept ut about fifty eight degrees, and
with this temperature they can be kept
for three or four days. After that they
commence to rot and must be sold at
once. In another room was found hun
dreds of bananas in the first stages OF
ripening. Here the temperature ranges
from sixty-fve to seventy degrees, and
the big punches were beginning to show
signs of ripening. 1t takes from three
to four days to thoroughly ripen a great
bunch of bananas. In reply to the re-
porter's question the dealer stated that
there was no regular price for the fruit.
Everything depended upon the supply
and the weather. A bunch of nice ripe
bananas was worth at this time about 70
cents. The numbel of bananas on
bunch range from 125 to 175, and the re-
tail price is anywhere from 10 cents a
peck to % cents dozen. The Aspinwall
fruit seems to be the most popular, and
while the reporter was examining the
fruit veral dealers came in and made
tives of the travelling fruit stands that
are to be seen at every street corner
during the year retailing the mica ripa
banan." They were replenishing their
stock in Observation-Disclosures Star.