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We provide high-quality Uganda bananas to the local and export market. We source our Uganda bananas from family growers in the country.

Uganda ranks as the number two world producer of bananas. It is also the largest source of East African bananas on the continent, with three-quarters of the people growing it. Its classification name is Musa AAA-EAHB while its typical name is matoke. The daily intake for every person in Uganda is one piece per day, which places it among the highest consumption levels in the world.

The origin of the banana was four millennia back: unsubstantiated archaeological evidence shows early inhabitants in Uganda may have domesticated the fruit around 2000 B.C.  Generally, Uganda banana is divided into more than a dozen varieties. The leading kind is the East African banana which accounts for almost all consumption crop. Others include Sweet banana, Bogoya and plantain varieties such as kayinja as well as kisubi. The latter is a popular traditional liquor ingredient.

We source our bananas from about 63 districts which constitute more than three-quarters of all political divisions in the country. We source mostly from the land bordering the Democratic Republic of Congo in Isingiro, Bushenyi and Mbarara. All our family growers have at least a patch of communal land measuring no more than 2 acres. They use traditional crop cultivation means with little reliance on sprays. They keep the land fertile with mulch from fallen plantain leaves and cattle manure.   One of the signature foods of the country is matoke, simply mashed bananas. It goes by disparate names in the country: in the southwest, it is ekitookye, in the west ekitooke  and common Baganda tongue, matooke.

The preparation of the fruit is when still unripe after removing the skin, steaming till soft and then pounding it into the mashy staple. The best kinds of fruits to use are the East African bananas which have rich, tasty flesh. Less known areas with similar matoke-eating tradition are south of the lake in Tanzania where some communities subsist on the same dishes.  Eating banana from Uganda gives the body a range of vitamins like C at 14 percent of the daily needs. Vitamin B-6 is available at 20 percent of the daily needs while vitamin A  represents 1 percent of the daily value. Each banana has a dietary fiber value of 10 percent which is similar to that of potassium. Ripe banana might be one of the healthiest super foods around: despite their little value of this specific nutrient, they fight vitamin A deficiency, enhance weight loss, treat gastrointestinal ailments, control anemia and help prevent tuberculosis.

We harvest Uganda banana about 10 to 13 months after growing them from suckers. Our produce officers supervise our family growers to perfectly cut each stem carrying the bunch using a cane knife. After the minor cut eases the bunch lower, one person cuts the stalk as close to the bunch as possible. An assistant then carries the bunch away to the cart ready for transportation to the packing yard. For safety, our workers wear special shoulder padding to contain the weight of the produce. Even if we take care to ensure a perfect wound on the stalk, there are always chances of latex oozing off and thus the need for protective gear.  Carting away banana is as much an art as packing. We place paddings between bunches inside the cart to reduce damage when two opposite fingers come into contact.

After transporting the Uganda bananas to the packing shed, we first of all clean them off any debris. Our workers wipe off any latex, dirt and foreign material like leaves carefully from each bunch. We then examine each banana fingers and then sort the hands into grades based on quality, state of unripeness and size.

We grade Uganda bananas by international standards. Grade 1 consists of the large-sized fingers. These also have no blemishes and are still green and firm. Grade 2 mostly consists of medium or small-sized fruits. They also have no marks on the skin. Any fruit with dark spots is not fit for export and we leave it for local resale for ready consumption.  For Cavendish kinds, we have three grading parameters based on size. The largest bananas form the first grade. They measure 200 by 115 millimeters in length and width respectively. The large form the second grade and measure 177 by 108 millimeters. The final grade is medium-sized fruits which measure 140 by 177 millimeters.

We pack Uganda banana in small trays or cartons of 13 kilograms. This may be reshipped at extra grams of five hundred to seven hundred grams to compensate for any loss of weight.  Either way, our cartons are made of firm cardboard. Inside we put entire hands (if they are small) or half hands when they are big. Sometimes we may have several hands to form clusters for large shipments of small bananas. Other times, shippers prefer singles made up of banana severed from their hands.

For safe conveyance, we line each carton’s interior with slip-sheet made of polythene. This is also done between one hand and another in a cluster packing. At the bottom part of every carton, we place an absorbent material to remove dampness.  We store bananas from Uganda at our cold room at base temperatures of 13° Celsius. This keeps them at cool temperatures for conveyance to the market. They can then await artificial ripening once they reach the destination.

We convey the bananas at the same controlled environment in our conveyance vans for shipment via the neighboring ports of Dar es Salaam and Mombasa.  Therefore, if you are hankering after the best bananas from Africa, do not hesitate to get in touch with us today. We offer only high-quality grades from the heart of Buganda, Karamoja and other parts of Uganda. All our family growers have Global Good Agricultural Practices (GAP) certificates. Regarding tonnage we provide as much as our contracted farmers can provide, so go ahead with your request. We offer good prices in the market that align to your budget. Make an order today!

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