Vocabulary

 

 
 
 
 
 

Video

 

 
 
 
 

Transcript

 

At Dole’s Bananito Farm in Costa Rica, the combination of perfect growing conditions and sustainable farming techniques allows us to harvest premium bananas year-round.

It takes 12 to 13 weeks from the time the banana plant’s fruit stem first appears to the time the bananas are harvested. Dole bananeros measure the banana fingers on each plant to determine if the fruit is ready to harvest.

Harvesting takes place six days a week. A team of three bananeros works to harvest the plants in this section of the farm. Bananas are harvested while they are still green so they can ripen to perfection just as they reach consumers.

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First, protective foam padding is inserted to safeguard the sensitive banana hands from spotting and other skin damage. The entire stem is then cut off with a machete onto the waiting shoulders of a bananero, who wears a protective pad.

The leaves of the harvested mother plant are cut off, and the remaining stalk provides nutrients to the new daughter plant. The cut leaves are left on the ground, where they decompose into nutrient-rich humus for the next generation of banana plants.

The bananero carries the bunch, which weighs about 65 pounds, to the nearby cableway system.

Once 75 bunches are harvested and loaded onto the cableway, the train of banana stems is pulled back to the packing plant at the center of the farm, often with the aid of a mule. The cableway system spans all the fields on the farm and is about 80 miles in total length.

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As the bunches arrive at the packing station, the protective pads are removed from the banana hands and sent back to the field for reuse. For quality control, each train of bananas is numbered, and the harvest location, as well as the harvesting team, is recorded.

The fresh bananas are washed with chlorinated water and thoroughly inspected. If they do not meet Dole’s stringent quality standards, harvesting is immediately halted in the originating field.

Banana hands are cut from the stem and placed in a tank of water to protect them and to remove excess latex, which is naturally present. Leftover banana stems and the protective plastic bags are then recycled.

A gentle water current moves the banana hands to the next station, where they receive another quality inspection and are cut into clusters of five to seven fingers. The clusters float to the next workstation, where they are removed from the tank and placed on trays.
Scales are programmed to ensure the correct amount of bananas per shipping carton.

The trays are transported by conveyor to another station, where they receive the worldwide symbol of exceptional quality: the Dole sticker.

The cut stems then receive a post-harvest treatment to preserve freshness, and the bananas are packed into boxes designed for long-distance transport. These boxes are assembled on-site. For quality control, packers personally identify each box they pack.

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The banana clusters are carefully laid in the boxes using methods to minimize damage during shipment. Each box contains about 40 pounds of bananas.

The bananas are wrapped in specially perforated material, which allows the fruit to ripen in the boxes to meet customer needs.

Dole bananas are packaged in several formats, including loose hands, single bananas, and sealed consumer bags. A final weight check ensures that each box contains the correct amount of fruit.

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The entire process, from harvest to boxing, takes only two to three hours. The boxes are stacked on pallets in preparation for transport. For quality control and traceability, each pallet is assigned a unique identification code.

As part of Dole’s commitment to sustainability, the corner boards are made from recycled materials, usually recycled plastic from the protective bags used in the field.

Once the pallets are full, they are loaded into shipping containers that transport them to a Dole ship at a nearby port.

Because bananas are delicate, much of the process is done manually. Dedicated workers provide hands-on care and attention at every stage to ensure this healthy, delicious fruit reaches consumers in peak condition.

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Questions

 

Apples. Banana trees can grow in temperate, four-season climates, and bananas are only harvested in summer. True or false?

Oranges, Tangerines. Are bananas harvested when the skin turns yellow? Are bananas picked individually by hand and placed in baskets or boxes?

Pears. The banana leaves are gathered, piled and burned. Is this right or wrong?

Plums. Do the banana harvesters carry bunches of bananas to a truck or tractor to bring to the main center?

Apricots. Do the bananas vary in size, texture, and quality . . . or are they all uniform? Are there any “dirty” bananas?

Peaches, Nectarines. The bananas are haphazardly thrown and piled into boxes. Is this correct or incorrect?

Grapes. Will most of the banana boxes be transported to their main markets by truck?

Cherries. Do banana plantations plan on automating the entire process?
 
 
 
Watermelons, Melons, Cantaloupes. Are bananas sold, bought, and eaten in your town, city, region, and country? Are bananas cheap, medium-priced, or expensive?

Blueberries, Raspberries, Currants. Are bananas cultivated in your country? If not, where do they come from?

Kiwis. Are bananas a popular fruit? What are some popular fruits in your community and nation?

Pineapples. What fruits are cultivated in your region and country? Are there and controversies regarding fruits?

Breadfruit. What might happen in the future?

Dragon Fruit. What could or should people, businesses and governments do?