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Vitamin Content: Mango is rich in Vitamin C and Vitamin A. Vitamin C content is more in raw mango as compared to that in ripe mango. It also has traces of Vitamin E, Vitamin B and Vitamin K. The dulcet, juicy insides of the mango pack a nutritional punch. Its characteristic orange color is a clue to its storehouse of beta carotene (Vitamin A). Ripe mangos hold the highest levels of beta carotene, while green mangos are higher in Vitamin C. These antioxidant carotenoids are known for their protective power against certain cancers. Mangos also supply ample potassium, making them ideal for hypertensive patients or anyone looking to replenish energy after physical activity. Mangoes are high in antioxidants, low in carbohydrates (although they are about 15% sugar but good sugar!) and like other yellow/orange fruit such as pumpkin and carrot, they are an excellent source of beta-carotene (Vitamin A). They also contain Vitamin E and selenium which help protect against heart disease and cancer. You can obtain 40% of your daily fibre intake from a mango. We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so we'll spare the gruesome details regarding constipation, piles and spastic colon. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, prickly heat, diabetes, bacterial infections, sinusitis, piles, indigestion, constipation, morning sickness, diarrhea, dysentery, scurvy, spleen enlargement, liver disorders, menstrual disorders, leucorrhea, and vaginitis. Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight. The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia. Mango is believed to be effective in relieving clogged pores of the skin. Mangoes are a good source of vitamins and minerals essential for the human body. It is an affordable and seasonal fruit. In India mangoes are grown widely in the southern belt. 'Alphonso' variety of mango which is exported world wide is cultivated in 'Ratnagiri' in the southern part of India. Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. The fragrance of ripe mangoes tingles ones taste buds.
"Caribbean cuisine is one of the most flavorful and festive cuisines that we love here in America," says Lawry's spokesperson B. Smith. "With a mélange of cultural influences from Spain, France, India and Africa, and even Mexico, Caribbean foods marry tropical flavors with delicious spices to create unique and exciting dishes. That's why America has been known to celebrate Caribbean cuisine, whether through take-out jerk chicken restaurants or more upscale, sit-down establishments that offer Caribbean fare. Lawry's marinades are an easy, convenient way to bring the exotic flavors from the Caribbean to your own home-cooked meals. Try marinade flavors such as Lawry's Caribbean Jerk, Havana Garlic & Lime or Mexican Chile & Lime to infuse the tastes of the Caribbean into your meals." The foods of the Caribbean are marked by a wide variety of fruits, vegetables, meats, grains, and spices, all of which contribute to the area's unique cuisine. European colonists, including the Portuguese, Dutch, Danish, British, French and the Swedes, brought oranges, limes, mangoes, rice and coffee to the Caribbean. They also introduced sugarcane, which was later fermented to make rum, a drink that remains the ultimate tropical Caribbean beverage. Spaniards introduced other foods, notably coconut, chick-peas, cilantro, eggplant, onions, and garlic. West Africans introduced okra, pigeon peas, plantains, callaloo, taro, breadfruit and ackee. Mexico's donations include papaya, avocado, chayote, and cocoa. In addition, laborers from India and China came to work in the fields and plantations of the Caribbean, adding two very different culinary influences to the already robust melting pot of Caribbean flavors. Since many of the Caribbean islands had wild pigs and cattle, spiced and smoked meats became an integral part of the people's diet, the most popular being jerk meat. Many of the foods and spices from the Caribbean's island cooking have been exported to other continents around the world, becoming a familiar mainstay in many kitchens. Caribbean recipes, are available on www.lawrys.com throughout April. Come back to the Web site each month for a new cultural focus and more delicious recipes to inspire your next meal.
A new Jamaican-owned restaurant, called Uncle Mike's Jamaican Patties, is now serving up the popular meat pastry and other Jamaican and Caribbean staples in China. Owned by a firm called Tradersco, the restaurant opened for business March 17 in Shanghai as the first Jamaican eatery there, said a release from the one-year Caribbean Association in China (CAC). Uncle Mike's also offers jerk, curry goat, rice and peas, festival, peas soup, and oxtail "while adding a few innovations to the menu with its rasta wrap and reggae rice," says CAC publicist, Charmaine Clarke. The restaurant is located in the Food Inn Building, said to be a high-traffic shopping area in Pudong province. Consultant to Tradersco, Dr Nicoleen Johnson, who helped establish the business in Shanghai, said reception to the restaurant has been good. "Most customers are simply curious to know about Jamaican and Caribbean food while others who are already familiar with our cuisine, are ecstatic to know that it's now available in Shanghai," said Johnson who is also CAC's president.
The Team Jamaica Bickle Restaurant Week will feature several Caribbean restaurants in Philadelphia hosting one night of fine Caribbean cooking with part proceeds going to support Team Jamaica Bickle. The restaurants featured in the TJB 2008 Restaurant Week celebration are Caribbean Delight on Monday, March 31, Island Vibz on Tuesday, April 1, Reef Caribbean Lounge on Wednesday, April 2 and The Flavor Spot on Thursday, April 3. Team Jamaica Bickle is a committee of volunteers that provides food and hospitality services for the visiting athletes and officials from Jamaica and the Caribbean who attend the annual Penn Relays. The group provides over 300 visiting athletes and coaches with food, transportation and accommodation in Philadelphia while the athletes participate in the Penn Relays which takes place this year from April 23 - April 26. The three restaurants chosen this year were carefully selected and have put together the best of their Caribbean dishes for the special week. According to Christine Gordon, TJB Restaurant Week Committee chairperson, `I have especially chosen these restaurants this year, so as to represent each part of the City, so no matter where the locale, we can go out and dine with friends to support the Jamaican and Caribbean Athletes, our ambassadors at the Penn Relays.` The restaurant locations and dates are: Caribbean Delight (Monday, March 31, 2008) 1124 South St Philadelphia, PA 19147 215-829-1030 Island Vibz (Tuesday, April 1, 2008) 7232 Haverford Avenue Philadelphia, PA 215-477-1144 Reef Caribbean Lounge (Wednesday, April 2, 2008) 605 S 3rd St Philadelphia, PA 19147 215- 629-0102 The Flavor Spot (Thursday, April 3, 2008) 6417 Rising Sun Avenue Philadelphia PA 19111 Ph: 215-742-0206 And when you go, remember to mention Team Jamaica Bickle to get your special discount. CaribPR.com
"Waterfront" is Hyatt Regency Trinidad's contemporary restaurant with stunning Gulf of Paria harbor views, serving Caribbean food along with great steaks and seafood. "Authentic local flavors and outstanding presentations highlight the creativity, innovation and high quality service unique to Hyatt Regency Trinidad," explained Chef Fernando Franco. For an up-close experience with the kitchen, Waterfront offers a special Chef's Table that allows diners a front row view of the action in the open kitchen. The restaurant also presents a daily breakfast buffet along with a la carte breakfast and lunch menus. Hours of meal service: Breakfast from 6:30 a.m. to 10:30 a.m., Lunch from 11:30 a.m. to 2:30 p.m., Dinner from 6:30 p.m. to 10:30 p.m. For Hyatt guests on-the-go, "Cinnamon," adjacent to the hotel's lobby is a deli-patisserie providing freshly brewed gourmet coffees, teas and pastries. Visitors and guests alike can stop by for a quick caffeine fix and order take away service for breakfast and lunch. Service hours are 6:00 a.m. to 6:00 p.m. For a lunch that offers an escape, guests can visit the "Pool Grille" and enjoy salads and sandwiches in the stunning setting of the Hyatt Regency Trinidad's rooftop infinity pool. For healthy offerings, tropical beverages and Gulf views that are second to none, the Pool Grille is the ultimate casual and relaxing environment. Food and beverage service hours are weekly from 11:00 a.m. to 6:00 p.m. Weekend hours are from 11:00 a.m. to 8:00 p.m. Finally, the "Lobby Bar" in the lobby level is a flirty cocktail bar with contemporary elegance. It offers indoor and outdoor seating with chic, comfortable couches and settees. A Tapas-style menu provides a diverse and delectable choice of small plates and light bites. Selections emphasize Caribbean flavors, with stylish flare and presentation. The Lobby Bar is Port of Spain's most sophisticated locale for Happy Hour, pre or post-dinner cocktails and gorgeous sunset views. Service is daily from 11:00 a.m. to 1:00 a.m. Tapas are available from 6:00 p.m. to 11:00 p.m. Hyatt Regency Trinidad also offers 24-hour hour room service and specializes in catering for corporate and social events of all sizes. From the smallest cocktail reception to the most extravagant gala dinner, Hyatt Regency Trinidad can make any event exceptional in the banquet facility.
The participants had no known cardiovascular diseases or cancer at the beginning of the study in 1993-97; they were asked to fill out questionnaires about their health history, lifestyles weight and their blood levels of vitamin C were measured. During the course of the study almost 2,000 persons died. The death rate was four times lower among those who did not smoke, who exercised at least 30 minutes daily, drank alcohol moderately (between one and 14 drinks per week) and consumed at least five daily servings of fruits and vegetables based on their blood levels of vitamin C. Variety is important The plus in all of this according to Kay-Tee Khaw, the researcher whose study was published in the Public Library of Science online, is that with the four healthy behaviours combined, the impact on chronological age can be the addition of approximately 14 years! Many persons find it a task to consume adequate amounts of fruits and vegetables; these findings are more reasons to make the effort. It's not just about the amount of fruits and vegetables in the diet, it's also about variety. The pigmentation in these foods and powerful phytonutrients are beneficial in keeping us healthy. Variety also helps to prevent monotony and seeks to ensure continued consumption. The right choice of vegetables also encourages consumption as younger vegetables are less fibrous and are sweeter. Fruits should be properly stored from excess light and other elements which will prevent rapid deterioration that will not only destroy nutrients but affect palatability. Care should be taken with fruits in ensuring that they are mature and ripened to characteristic levels to improve nutrient quality and palatability. An additional difficulty which many people face, is that they will purchase the fruits and vegetables of excellent quality but a lot of them often become compost for their gardens as they cannot seem to successfully consume the volume recommended. One guide to ensuring consumption is to purchase less staples, such as rice, flour and so on. Vegetables are bulky and high in water and some such as pumpkin, callaloo and carrots have a significant amount of carbohydrate and therefore can provide some of the satiety and carbohydrate necessary without causing deprivation. Add fruits to cereals Fruits can be added to salads and breakfast cereals; they can become a part of smoothies along with vegetables and before you know it you are having more than five servings. Dried fruits can be had as snacks instead of other options which may not offer health benefits. Remember a quarter cup dried fruits is equivalent to a half cup fresh fruits. One serving of fruit is a medium one or the equivalent of a half cup pulp or juice. One serving of vegetable is half cup juice, cooked vegetables or one cup leafy vegetables. So you see, you can have your five servings in a breeze and the benefits are what we all strive for - improved health and longevity. So, we have some added weapons to put in our arsenal against ill health this year - no smoking, exercise at least 30 minutes daily, moderate alcohol consumption and at least five servings of fruits and vegetables daily.
Abundant in rich marine life, fresh vegetables and livestock, food in the Emerald-Isle incorporates homegrown produce into every morsel. Visitor's can quench their thirst by sampling one of the juices made from the islands exotic fruits such as soursop, West Indian cherries, cashews, tamarind and sorrel. For those wanting something a little more familiar, papaya, mango or guava juice will do the trick. For the seafood lover, taste the variety of fresh seafood cakes and fish lobster burgers or lobster cakes in a bed of greens and served with tomato tartar is among the favorite of ocean dishes, while grilled fish and salt fish (cod fish) is a great and tasty option for vegetarians. For a power punch of flavor, Montserrat jerk shrimp makes taste buds sizzle with fiery seasonings and is sure to satisfy the choosiest of palettes. Mountain chicken and goat water is an option for visitors that are willing to try anything once and "go local". A Montserratian delicacy made of frog legs, mountain chicken actually is not chicken at all, but this plate is adored by natives. The national dish, of Irish origin, is goat water. A thick flavorful stew made of kid or mutton and spiced with cloves and rum that is eaten with a crusty bread roll is a delightful treat to satisfy the most ravenous appetite. This British overseas territory boasts the spectacular Soufrière Hills Volcano, a modern day Pompeii in the form of its buried former capital city Plymouth, alongside lush, green mountains, world-class nature trails, secluded dark sand beaches, untouched reefs and a quiet friendly charm reminiscent of the way the Caribbean used to be. For more information on Montserrat and its breathtaking scenery and unspoiled, unpolluted coral and volcanic vistas, visit www.visitmontserrat.com.
The community based tourism festival will be ALL about food and the island's fishing industry. Held at Island Harbour, Anguilla's primary fishing village, the weekend will celebrate the sea with its fresh bounty the star cuisine of the day and activities from deep-sea fishing to boat racing. The island's local chefs, whose specialties are served in food stalls that dot the island, will come together with the fisherman to provide a wide range of culinary offerings. In addition to the 20+ food stalls, some of the island's celebrated restaurants (Hibernia, Cote Mer, KoKo's, among others located in the area) will join in the food fest with stalls as well. The freshest fish and seafood - lobster, crayfish, conch, tuna, snapper - will be prepared every which way, with tastes ranging from hot and spicy to simply grilled, along with such island specialties as dumplings, fungi (corn meal prepared and served like polenta), fry cakes, rice and peas and other local delights. Festivities begin early Saturday morning with the Deep Sea Fishing Tournament starting at 7:00am, followed by Sunfish Exhibitors and Boat Races. Admission is free. The food stalls will open at 10:00 am with culinary competitions set to take place throughout the afternoon, open to restaurants and non-restaurateurs. Categories will include best seafood soup or salad, best traditional seafood dish, best roasted or grilled seafood and much more. Community activities will include awards for "Heaviest Catch of the Day;" tips on fishing, swimming races and traditional games - all to the beat of island music. For additional information, or to learn more about Anguilla, call the Anguilla Tourist Board at 1-877-4 ANGUILLA or visit www.anguilla-vacation.com.
Entitled "The Power of the Past to Shape the Future," the Cultural Awareness Salute provides a glimpse of the future with a four course meal and wine pairing prepared by students from Johnson & Wales University, South Bronx Job Corps Academy, Monroe College, Hudson County Community College, Foodservice Training Academy, Hospitality Management High School's Culinary Arts Program, Culinary Academy of NY and LI, Culinary Training Institute, Newark Vocational High School, the Academy of Vocational Careers, Kingsborough Community College, the University of North Texas, and the Culinary Institute of America. "This is the one time of year when students come together in the same kitchen and cook in a non-competitive environment," said Alex Askew, President of BCA. "Guests will be amazed by their culinary execution." At the same event, the BCA will recognize people of color who have made great contributions to the hospitality industry. This year's honorees are William "Tony" Rogers, Senior VP of the Greater Harlem Chamber of Commerce and Founder/CEO of Urbanology Systems LLC, recipient of the Lifetime Ambassador Award; Chef and restaurateur Peng S. Looi, recipient of the Jefferson Evans Award; Angela M. Gonzalez-Rowe, President of Hispanic Hotel Owners Association, who will receive the Heritage Award; and Navajo author and Chef Walter Whitewater, the first Native American honoree, who will be presented with The James Lewis Award. Tickets are $200.00 per person VIP $500.00 for more information call: 646-548-2949 or 646-548-1886 or online at www.ticketannex.com.
Entitled "The Power of the Past to Shape the Future," the Cultural Awareness Salute provides a glimpse of the future with a multi-course meal and wine pairing prepared by students from Johnson & Wales University, South Bronx Academy, Monroe College, Culinary Institute of America, Hudson County Community College, Kingsborough Community College, Foodservice Training Academy, High School Hospitality Management, Newark Public Schools, Culinary Academy of NYC, Culinary Academy of LI, Culinary Training Institute, and University of North Texas. "This is the one time of year when students come together in the same kitchen and cook in a non-competitive environment," said Alex Askew, President of BCA. "Guests will be amazed by their culinary execution." Every year, the BCA recognizes people of color who have made great contributions to the hospitality industry. This year's honorees are William "Tony" Rodgers, Senior VP of the Greater Harlem Chamber of Commerce and Founder/CEO Urbanology Systems LLC, (Lifetime Ambassador Award); Chef and restaurateur Peng S. Looi, (Jefferson Evans Award); Angela M. Gonzalez-Rowe, President of Hispanic Hotel Owners Association, (Heritage Award); and author and Chef Walter Whitewater, the first Native American honoree, who will be presented with The James Lewis Award. Tickets for the BCA's 15th Cultural Awareness Salute are $200.00 per person and available by calling 646-548-2949 or 646-548-1886.
"It really works," Frank Tull, nutritionist at the Romano Foundation, said. But he insists that the GI is no diet. "It's a list that guides you on how food affects your blood glucose level." He added that the GI ranks carbohydrates on a scale from 0-100, according to the rate at which they raise blood sugar levels after eating. Foods with a high GI (70+), for example, are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods (55 or less), because of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, which means you feel full longer. Whole grains, lentils, oats and pulses are allowed by the GI diet, while white starchy carbs such as white bread, chips and donuts are listed as foods to be avoided. The GI diet was popularised by Canada-based Briton Rick Gallop, a former president of the Heart and Stroke Foundation in Ontario. After suffering a back injury in the 1980s, Gallop put on 28 lbs in six months. He surmised that the reason most people drop out of diets is that they are hungry and bored. He was bent on finding a weight-loss programme that people would not want to give up. His investigations led him to the work of David Jenkins, a nutritionist at the University of Toronto. While researching diets for diabetics, Jenkins found that when on a diet to keep blood-sugar levels under control, many of his patients lost weight. On non-diabetics Jenkins found that it also worked. Tull, who operates at the Romano Foundation in Woodbrook, has seen the same results with his clients. He's been using the GI since the foundation opened two years ago. "A lot of diets have come out-South Beach, Atkins-but based on the research I have done as an organisation that helps overweight people, this is by far the best way to lose weight," Tull said. At the Diabetic Association, Newtown, the GI is used in planning meals for diabetics. Doreen St Hill, nutritionist at the association, maintained, like Tull, that the GI is not a diet, but said because foods that have high GI are used, weight loss in diabetics was evident. "We really use (the GI) to control the blood sugar levels of diabetics," she said. "It is just like using a calorie counter." An example of a GI breakfast includes porridge with skimmed milk and toast made from stoneground wheat bread. A mid-morning snack would include oatcakes with almonds, an apple or pear. Lunch may include grilled salmon or chicken with potatoes and asparagus. Dinner could consist of lean lamb and kidney beans served with basmati rice. People who have tried the GI diet give it glowing reports. "I can't believe that after two pregnancies and at the age of 32 I weigh what I did in high school!" one user told gidiet.com. "It has changed my understanding and relationship with food. Some additional positive side effects: no more headaches, no more hunger pains, no more periodic mood swings and "blues," no more heartburn, and greatly diminished symptoms of PMS and menstrual discomfort." Another user said she tried several diet plans throughout the last 30 years, including Weight Watchers, counting calories, counting fat grams, low carbohydrate diet, starving herself, the soup diet, and even Richard Simmons' weight loss programme, to no avail. "None of these worked for any length of time, and all the weight I lost with these came back threefold. "I have lost a total of 63 pounds, and have dropped from a size 28 (which was a very tight 28) to a size 18!" The new buzz in the healthy eating world is GI or glycaemic index to you and me. The golden rules of the GI diet Don't go hungry: your digestive system must be kept active. Don't allow more than three hours between meals and snacks. Each meal should consist of half greens, a quarter protein and a quarter carbohydrates. Getting started: Start by going shopping. The table below has a guide to green, yellow and red foods; it's best to keep foods from the red list out of the fridge. "If you're shopping for your family, you needn't have a separate list," explains Rick Gallop. "Make sure they get more from the yellow list. Ultimately, this is a healthy eating programme that's great for children and the elderly. It's the portion sizes that are making you lose weight." Red (avoid these): Bakery: bagels; baguette; croissants; white bread Fish: breaded fish or seafood Meat: sausages; beef on the bone; streaky bacon; spare ribs; duck Pasta: pasta filled with meat or cheese; pasta sauces with added sugar; cream sauces Grains: instant rice Fruit and vegetables: broad beans; parsnips; mashed or baked potatoes; melons, including watermelon; tinned peas Dairy: cream; full-fat milk; goats' milk; rice milk; most cheese; full-fat yogurt; sour cream Drinks: all sweetened drinks; coffee; alcohol; sports drinks; tonic water; watermelon juice Yellow (very limited quantities): Bakery: wholemeal pitta bread; rye bread; sourdough; thin wholemeal pizza crust; wholegrain breads Fish: salt cod; seafood salads Meat: sirloin beef; fresh ham; pork shank; roast or casseroled chicken or turkey; turkey bacon; lamb loin chops Pasta: rice noodles; basil pesto Fruit and vegetables: artichokes; corn; beetroot; pumpkin; squash; sweet potatoes; apricots; bananas; mango; pineapple Drinks: most unsweetened juice; non-alcoholic beer; vegetable juices; diet soft drinks with caffeine Dairy: one-per cent fat milk; low-fat cream cheese; low-fat cheese; low-fat mozzarella; soya cheese Also: most tinned vegetables; sesame oil; vegetable oil; sunflower oil Green (eat freely): Bakery: 100 per cent wholemeal bread; wholegrain, high-fibre breads Fish: all fresh fish; fish tinned in water; smoked fish; oysters; lobster; fresh crab. Meat: lean minced beef; back bacon; lean deli ham; tenderloin; chicken, game or turkey breast without skin; veal; venison Pasta: all unadorned pasta-wholemeal is even better Grains: barley; basmati rice; brown rice; buckwheat; bulgur wheat. Fruit and vegetables: all fresh green vegetables; tomatoes; peppers; fresh peas; carrots; cauliflower; mushrooms; new potatoes; most fresh fruit Dairy: skimmed milk; cottage cheese; non-fat yogurt Drinks: water; decaffeinated coffee; diet soft drinks (without caffeine); light instant chocolate; weak tea Also: tinned tomatoes; tomato puree; dried beans; low-fat baked beans; tinned chick peas (channa); tinned butter beans; vinegar; olive oil; low-fat low sugar dressings; olives.
But as the Fairtrade phenomenon gathers pace and our supermarkets commit themselves to selling fairly traded food, concern about conventional bananas is growing. Meanwhile, a trade war is brewing that could change the banana map for ever, narrowing consumer choice. Why are bananas so popular? Like papaya and broccoli, bananas are a superfood. They have high levels of fibre (good for the gut), vitamin C (to protect against disease) and potassium which, apart from reducing the risk of heart disease, is an excellent hangover cure. We love them for their convenience and their naturally built-in hygienic wrapping. They've long been part of our culture; tied in with our loyalty to the once colonised countries that supply us with bananas. The same countries were once chiefly sugar cane growers, but that market began to collapse in the 1930s and 40s when the northern European farmers started growing sugar beet (lured by tempting subsidies). In other words, we seriously damaged the sugar business in the Caribbean, causing social unrest. To compensate, we set up Geest, a company whose name became synonymous with exporting bananas.  Straight or curvy? Banana shape comes down to farming method; small curvy bananas tend to be Caribbean where less expensive fertilisers are used and the fruit is picked early. A London market importer likens the Caribbean banana to a small hungry hand. Almost every other banana on sale, indeed 98 per cent of world export, is the Cavendish variety. Cavendish is high-yielding and travels well, lasting up to four weeks after picking. But growing one type of banana creates a monoculture, reducing biodiversity and attracting disease even to the reasonably disease-resistant Cavendish. Why is there a banana trade war? A few years ago, US corporations with huge banana business interests in South America said that under WTO (World Trade Organisation) law, the Europeans should cease to offer favourable trade conditions to Caribbean exporters. The EU took action by ruling that a single tariff, or tax, should be paid by all countries. The Caribbean growers say that due to poorer growing conditions, banana production is more costly and with a single tariff they cannot compete. The EU is accused of making rules without evaluating the outcome. No study has been done to check how even the playing field will become and the Caribbean countries say the future of banana growing is under threat. Eighty per cent of the banana market is controlled by multinational corporations, which include Dole, Del Monte, Bonito and Chiquita. Are bananas sprayed? Bananas rank top of the "most sprayed" list, especially those on large-scale plantations. Some of these pesticides and fungicides are hazardous to growers. Workers in Honduras have just persuaded Chiquita to stop using Chlorpyriphos after a study showed it caused skin allergies, appetite loss and fertility problems. There are compensation cases pending in Nicaragua over similar claims of horrific damage to workers' health. Are they artificially ripened? All bananas need a trigger for ripening and most use Ethylene, an alcohol which is permitted even under Soil Association rules. To ripen other fruit (including avocados) put them in a paper bag with a banana and let the ethylene residues get to work. The Soil Association argues that it must permit Ethylene treatment, or we can forget the availability of organic bananas. Are bananas eco-friendly? All bananas travel several thousand miles, but they travel by boat, not plane. Leaving the banana out of the fruit bowl would have a devastating sociological impact on producing countries, so it is a worthwhile exception to make, even for those aiming to keep food miles to a minimum. Soil Association-certified bananas hail from the Windward Islands, Costa Rica and Ecuador. Which ones should I buy? Organic Fairtrade bananas are grown with fewer chemicals and you can be certain their producers received a good price that will dramatically improve their quality of life. Sales of Fairtrade bananas are growing at an astonishing rate of 43 per cent, increasing from sales of 18 million kilos in 2003 to 25 million kilos in 2004. Some countries need more help than others. The Windward Islands are the most needy and fairly traded bananas from these islands are the ones to buy. Look for the 'Windwards' label. The amazing growth of Fairtrade shows up the conventional banana business in an increasingly poor light. Who sells fairtrade bananas? All the big four supermarkets sell Fairtrade bananas (look for the Fairtrade logo). Morrisons sells Organic Fairtrade, as does the smaller chain, Budgens. Prices tend to be about £1.24 for a kilogram; £1.12 from Tesco. Fairtrade bananas from the Windward Islands are available from Morrisons, Asda, Sainsbury's, Tesco, Waitrose and Marks & Spencer. Asda and Tesco are notable in that they follow the progress of growers who supply Fairtrade bananas. Our recent survey of prices revealed the price of conventional bananas in the big four to be a standard 74p per kilogram.inside. |