I first wrote "the dessert bananas people eat are threatened by fungus because of the unintended effects of growing monocultures of clones" ten years ago, and I haven't stopped warning my students about it since. It's right up there with bees as a story I tell my students, although I write about bees a lot more here than bananas. The last time was 2021 and the time before that was 2014. The latter was an audition for a video to show my students instead of "The Top Banana" trailer, and it failed. They decided that they liked the more fun teaser for a documentary that never happened than the more informative Seeker video. I didn't even try the Business Insider video. I'm planning on trying again with Bananapocalypse: Why Bananas May Go Extinct by Vice News.I think I showed the Vice News video once three years ago and it didn't get nearly the reaction that "The Top Banana" regularly gets, so the latter stayed in my lectures on biodiversity as natural capital. I plan on trying one more time with Vox explaining why The banana is under threat.
Bananas are one of the world’s most popular fruits. They’re a staple crop in Asia, Africa, and Latin America. In the US, the average person eats more than 25 pounds of bananas per year.Between giving up the Cavendish for other varieties of bananas or accepting genetically modified Cavendish bananas, I'd bet on Americans accepting GMO Cavendish bananas first. We already eat a lot of GMOs in our corn and especially soybeans and have for years.
The banana found in nearly every lunch bag, smoothie, and cereal is likely a Cavendish banana (a single variety that accounts for 99 percent of global exports), despite there being over 1,000 different species of bananas. This kind of uniformity is what allows the beloved banana to be cheap, durable, and ubiquitous.
It also makes them extremely vulnerable.
A variant of Panama disease, a soil fungus that once wiped out the world’s most commercial banana, the Gros Michel, in the 1950s, is back. And this time, there’s no obvious replacement for it waiting around the corner. So what will it take to save one of the world’s most beloved fruits?
This video explores how monocropping became both a blessing and a curse in the search for the most commercially viable banana, how this assumed ubiquity could lead to the end of the banana as we know it, and what scientists are doing to prevent the extinction of the Cavendish.
The rest of the world may not be so accepting and might be persuaded to expand the diversity of the bananas they eat.
This video reminds me of another Vox video I show to my students right after "The Top Banana" trailer, The race to save endangered foods.
Wild animals aren’t the only ones facing extinction.The students like this one, too, which I play right after "The Top Banana," but I wonder whether two Vox videos back-to-back will have the same impact.
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We’re letting foods we’ve eaten for thousands of years disappear from farmers’ fields, and from our plates. Saving them isn’t just a matter of cultural preservation. In the next 30 years, we’re going to need to learn how to feed more people on a hotter planet, and the more genetic varieties we lose, the harder it’ll be to adapt.
To learn more about the foods facing extinction in the US and around the world, check out the Ark of Taste, a project of Slow Food USA.
Journalist Mark Shapiro’s book, Seeds of Resistance, goes into much more detail about the risk that genetic homogeneity poses to our food supply. He also profiles some of the efforts, many led by indigenous communities, to preserve older seed varieties.
For more on seed relabeling, check out the Farmers Business Network’s 2018 Seed Relabeling Report.
The chart on declining global yields for corn, wheat, and rice comes from an article in the academic journal Disasters and Climate Change Economics from agricultural economists Mekbib G. Haile, Tesfamicheal Wossen, Kindie Tesfaye, and Joachim von Braun. Their prediction model takes into account both climate change and price volatility, which is why their estimates are higher than those of some other researchers.
Special thanks to Marie Haga of Global Crop Diversity Trust, and Marleni RamÃrez of Bioversity International for sharing their knowledge with me.
I close with a video about the Gros Michel and Cavendish bananas that is too long to show to my students, I Ate the Extinct Banana (so you don't have to).
Just a truly devastating video to have to make...I've spread the myth about banana flavoring being based on the taste of the Gros Michel before I watched this video. Now I say that banana flavoring is more like the smell of Grand Michel. That made watching this video worth it to learn that fact alone and correct my teaching. As I've written before and hope to write again, any day I learn something new is a good day.
That's a wrap for today. Stay tuned for a celebration of St. Patrick's Day.
