Part 4

8. Syrup of bananas for confectionery, for preparations of liquors and for sweetening champagne.

9. Banana meal for the manufacture of glucose.

10. Fibre of banana and plantain prepared from the stems after fruiting, and intended for the manufacture of paper and cordage.

Mr. Asser estimates the entire cost of a ton of banana meal, delivered in Europe, at $23. This includes cost of cultivation, gathering the crop, making the meal, and the freight. At that time the average market value of Indian wheat in Liverpool was $30 per ton. Considering the selling value of the meal to be no greater than that of the wheat, the prices quoted would show a margin of profit equal to about 30 per cent. on the capital invested.

From British Guiana comes the following interesting information about plátano flour, taken from a report by Dr. Shier on the “Starch-producing Plants” of that country:

The plantain is so abundant and cheap that it might, if cut and dried in its green state, be exported with advantage. It is in this unripe state that it is so largely used by the peasantry of this Colony as an article of food. When dried and reduced to the state of meal, it cannot like wheat flour, be manufactured into macaroni or vermicelli, or, at least, the macaroni made from it falls into powder when put into hot water. Plantain meal is prepared by stripping off the husk of the plantain, slicing the core, and drying it in the sun. When thoroughly dry it is powdered and sifted. It has a fragrant odor, acquired in drying, somewhat resembling fresh hay or tea. It is largely employed as the food of infants and invalids. In respect to nutritiveness it deserves a preference over all the pure starches on account of the proteine compounds it contains. The flavor of the meal depends a good deal on the rapidity with which the slices are dried. Above all, the plantain must not be allowed to approach too closely to yellowness or ripeness, otherwise it becomes impossible to dry it. The color of the meal is injured when steel knives are used in husking or slicing, but silver or nickel blades do not injure the color. Full-sized and well-filled bunches give 60 per cent. of core to 40 per cent. of husk and top-stem; but in general it would be found that the core did not much exceed 50 per cent. of dry meal, so that from 20 to 25 per cent. of meal is obtained from the plantain, or 5 pounds from the average bunch of 25 pounds; and an acre of plantain walk of average quality, producing during the year 450 such bunches, would yield 4 tons and 10 pounds of meal.

In 1891, C. W. Meaden wrote from Trinidad to the following effect in relation to a trial shipment of dried bananas:

This experiment will prove of importance to banana growers, as drying bananas seems to open a way no other means offers of utilizing fruit. It overcomes the difficulty of bad roads, long hauls and other drawbacks some planters have to face in marketing bananas.

The result of drying six bunches, weighing an average of 52 pounds per ripe bunch, was 97 pounds of dried fruit. There was a loss of two-thirds in peeling and drying. The fruit sold for $19.40, or 20 cents per pound. Deducting freight charges left $15.47, or a fraction under 16 cents per pound. This was at the rate of $2.72 per bunch. The cost was put at 53 cents, which covered purchase of land, clearing woods and draining, planting, weeding and cutting, drying, fuel, boxes and packing; but did not include cost of dryer, as that would be but a fraction on each bunch dried. After deducting the above there was a profit of $2.19 per bunch.

Mr. Meaden said of this:

I do not desire to set up as a teacher, but facts and figures speak for themselves. The account shown is not an approximate one, but the money has been received and the Canadians are asking for more at the same price. An order is now in hand for 224 pounds for London at 6d. per pound in bulk, the consignee to do the retail packing and advertising. As the fruit is something new it is being sought, and all that can be dried is being profitably disposed of. I may add that the dryer does his work well, turning out the fruit in uniform color. Attention must be paid to this, and also that fruit as nearly as possible of one size be dried, as this facilitates packing. Small ones can be used for stock, etc. Twelve good sized fruits weigh one pound.

The Daily Gleaner, of Kingston, Jamaica, said in March, 1899, in reference to an enterprise on the Montpelier estate of Hon. Evelyn Ellis:

As far as dried bananas are concerned the investment is a success. Orders are already taken for more than can be supplied. The factory will be duplicated as soon as possible. Every one who has tasted the bananas is of the opinion that they are superior to figs in every way, and there is likely to be a large home consumption as soon as the factory can supply the market.

Housewives who wish for novelties to lend new charm to their tables, to tickle the palate of the epicure, or to coax the reluctant appetite of the invalid, will find them in novel dainties made from bananas. Excellent and nutritious bread may be made of the flour. Puddings, fritters and sauce have already been mentioned; but bananas glacé are new to most northern folk, and may be made a most delightful addition to our desserts. They are superior to dried figs, for when split into four slices, thickly covered with powdered sugar, and exposed to the sun awhile they turn themselves into a jelly-like, delicious and delicate confection, such as is at its best when made in the native home of the fruit, and packed in pretty boxes to be sent to people of fine taste in the cold North.

Having in view all these facts, why should not multitudes make homes where scorching heat and biting cold are never felt, and tornado and deadly blizzard are unknown; where no destructive floods nor ruinous droughts ever come, and never ceasing winds bring coolness from the sea; where spring is eternal and harvests never end, and delicious fruits yield profusely all the years; where the pine and palm together shade the ground, and the coco and banana yield generous provision for every need; where a little work insures against want and care, and health and leisure make old age secure and content?

* * * * *

Transcriber’s Note

Minor typographical errors (i.e. missing punctuation and “egiv” changed to “give”) have been corrected.