“Most of us have only ever eaten one kind of banana, the Cavendish, which is what our supermarkets carry, but there are in fact hundreds of varieties, including the so-called ‘beer’ bananas of Uganda and Rwanda.
“Farmers prefer to grow beer bananas (as opposed to cooking bananas, also known as plantains), because they can process the food into a highly profitable beer that, while short-lived, does not perish as quickly as the bananas do themselves.
“Transformed into beer, the bananas are easier to get to market.”

Amy Stewart
The Drinkable Garden
Pallet Magazine
Issue Two