Cavendish banana

Cavendish banana is a type of banana that is widely consumed today. It is named after William Cavendish, 6th Duke of Devonshire, who acquired an early specimen, which was originally from Mauritius, and from which all contemporary commercial Cavendish cultivars are descended.

Etymology[edit | edit source]

The name "Cavendish" comes from William Cavendish, 6th Duke of Devonshire, who had a specimen of this banana variety in his possession in the 19th century. The banana itself is believed to have originated in Mauritius, an island nation in the Indian Ocean.

Description[edit | edit source]

Cavendish bananas are typically yellow when ripe, although they can be green when unripe. They are known for their sweet taste and creamy texture. The bananas are usually harvested while still green and then ripen off the tree. They are the most widely exported banana variety and are particularly popular in Europe and North America.

Cultivation[edit | edit source]

Cavendish bananas are grown in tropical regions, including parts of Asia, Africa, and Latin America. They require a warm climate with temperatures between 10 and 40 degrees Celsius. The plants are propagated using pups, which are small shoots that grow from the base of the banana plant.

Disease Resistance[edit | edit source]

Cavendish bananas are susceptible to a number of diseases, including Panama disease, which is caused by a fungus and can wipe out entire plantations. Efforts are ongoing to breed or genetically modify Cavendish bananas to be resistant to this disease.

Related Terms[edit | edit source]

Cavendish banana Resources
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