2 banana varieties found suitable for chips, catsup

Due to serious diseases such as banana bunchy top virus (BBTV), fusarium wilt, black Sigatoka, bugtok, there is a tremendous decrease in banana production in the country, particularly the saba variety which serves as raw material for banana chips and catsup making. The same problems confront the banana growers in other countries in Asia, in Africa and in Australia.

Because of this, the Honduran Foundation for Agricultural Research (FHIA) developed alternative varieties such as FHIA 3, FHIA 21 and FHIA 23. These varieties are being introduced in the Philippines through the collaborative efforts of the International Network for the Improvement of Banana and Plantain (INIBAP) based in France, the Philippine Council for Agriculture, forestry and Natural Resources Research and Development (PCARRD) and selected state universities and colleges including the Cavite State University (CvSU) in Indang, Cavite.

In a study, Dr. Edna dIA. Vida, CvSU assistant professor, reported that the FHIA 21 variety was preferred over the usual saba chips, while FHIA 23 was preferred for making catsup due to its mouth-feel, taste and bright red color."

Dr. Vida said the banana chips made from FHIA varieties could be mistaken as biscuits. Although both saba and FHIA varieties were crispy, the saba chips were harder to bit."

Dr. Vida further reported that during the taste test, most of the panelists noted that the catsup made from FHIA 23 was more viscous than the other varieties and therefore more acceptable. — Antonio G. Papa