I find it weird that people would not like other variety of bananas. Like there are generally more than one type of apples, potatoes, onions, tomotoes, and lettuce at most grocery stores.
I would like the choice.
I would like the choice.
But they're grown nearby and can ripen very quickly. When they need to be transported between continents, I think that's what Cavendish is best-suited for.
Also to be honest, the difference in taste between the different types is a lot less than between types of apples or types of greens, in my opinion. The smaller ones can be sweeter and have more banana flavor... but it's not a huge difference.
[1] https://www.mundoecologia.com.br/wp-content/gallery/tipos-de...
Or even, "although people would like, someone's trying to maximize profit margins."
And that second one is notably is taken within the scope of that quarter, or the next few years that they expect to work there, or even the next few decades before they expect to retire. Which often conflicts with longer-term sustainability problems like retained biodiversity.
It’s a pretty unique fruit and it’s economy has tumbled in the past already got these very reasons.
I do remember eating bananas where the seeds where all about 0.3 mm to 0.5 mm.
If you see a viable seed it's going to be quite large, looking like 5-10 mm each: https://www.quora.com/Diploid-bananas-have-seeds-How-many-se...
Can't this be solved by improving the transportation of the less durable varieties?
The question is whether there is anything that can be readily made commercially viable and used for the role that we use the Cavendish now.
Most of the rest of bananas out there are not very much like the Cavendish we're used to (though some of the small ones are yummier-- if they could be made more hardy it would be worth getting used to eating tiny bananas ;).
Granny Smith apples are for baking, McIntosh apples are for eating fresh, Red Delicious apples are for decoration, and the rest serve no purpose.
Russet potatoes are for baking, stew, and fries. Purple potatoes are for frying up with steak. The rest serve no purpose.
It's different with bananas. Cavendish is good. Maybe the Gros Michel is good too, but I wouldn't know. The rest are variations of sour, mushy, slimy, and too tiny. It's also a problem of telling when a banana is ripe. It is easy to memorize exactly how a single variety of banana ripens. If there are more varieties, they get mixed up and eaten at the wrong time.
(I would assume likewise with bananas as well, but I don't have the experience to know myself.)
It's OK -- maybe you don't have the most acute tastebuds or just lack a culinary interest. It's even pretty much dead wrong to think about these things in terms of uses. Food can be a delight and an art, and proscribed "use" doesn't allow for that.
Anyway: if you haven't tried it in a while, branch out. You might really enjoy and appreciate what you've been missing out on.
Russet potatoes are the best for stew. The others have off flavors or don't soften as nicely.
I have tried many types of cheese. I eliminated all except mozzarella and mild cheddar.
I have tried every exotic fruit in the store except durian. I ended up liking jackfruit, dragonfruit, rambutan, lychee, longan, and loquat.
The point of trying new foods is to find the best, not to pretend that they are all equally delicious.