The Philippines has consistently ranked as the second-leading global exporter of bananas, particularly Cavendish. In 2022, banana exports were valued at USD 1.41 billion, with the Davao region emerging as the top producer. Unfortunately, this billion-dollar industry is plagued by the widespread infestation of Fusarium wilt. This soil-borne pathogen attacks the banana’s vascular system, depriving it of necessary nutrients and moisture, eventually killing the plant.
To address this perennial problem, the DA-Davao Region has introduced various interventions such as the distribution of disease-resistant banana varieties — GCTCV 218 and GCTCV 219 — to Cavendish growers, as well as cash support, establishment of village level biocon laboratory, supplies, and training and capacity building on the best management practices for Fusarium wilt.
Another strategy implemented by the DA-Davao Region is the promotion of planting Cardaba, a local variety that is known to exhibit some resistance to Fusarium wilt, as a substitute to Cavendish through distribution of good-quality seedlings. Research on value-adding technologies for commercialization is also ongoing to provide banana growers with options to increase their income, one of which is the processing of unmarketable and less-valued Cardaba into flour. Taking the lead in this endeavor is the research team led by Joann A. Delos Reyes.
“Naisip naming gawing flour ang Cardaba para matulungan ang ating mga small and medium Cardaba banana growers. Gumagawa tayo ng paraan upang makagawa sila ng value-added products na mataas ang value sa market,” she said.
She explained that due to stringent standards set by buyers and consolidators for national and export bananas, data from Davao Oriental showed that there is an 8.75% reject per harvest or an estimated 45 tons per hectare per year in Davao Region. Simply put, this means that there is a substantial amount of Cardaba that can be used to process this complementary and alternative flour.
This value-adding technology is viable as there is a global demand for healthier and gluten-free alternatives to wheat flour. Nutritional benefits from bananas, based on their study and food laboratory analysis, are retained despite undergoing the dehydration process. Literature review showed that banana flour is gluten-free; rich in dietary fiber and resistant starch — beneficial to healthy gut microbiome; and low glycemic index.
Supply for the raw material, as Delos Reyes ascertained, will also not be a problem. In case the supply for rejected Cardaba runs short, she assured that the good quality ones can also be processed into flour.
“Based on the experience of the consolidating organized groups, there will always be rejects that buyers will not buy. The number of Cardaba banana growers in Davao Region is also steadily growing,” she said in a mix of Filipino and English.
The feasibility study showed that the rate of return to capital is at 41.78%. The suggested retail price is PhP 250 per kilogram, with the cost of producing the same at PhP174.41 per kg. The premium on its price, although higher compared to the commercially available wheat flour, is reasonable given the nutritional benefits it possesses.
The research team reported positive feedback from the home-placement tests conducted in different provinces of Davao. Home-based processors and local innovators substituted Cardaba flour to its wheat counterpart in baking their pastries. They shared that the former can really become a substitute to its commercial counterpart.
One farmer group, Macabatug Cooperative Federation of Davao City (MACOFED), stands as the prospective technology taker of the research team. The federation has likewise signified their willingness to adopt the technology after one of its representatives attended the focus group discussion on the market requirements for Cardaba flour.
Established in 2001, MACOFED comprises 15 farmers associations and cooperatives focused on food processing, with a combined 2,251 members. With a well-established operational system, they have been producing other value-added products from other crops such as coconut and cacao.
The research team is confident that MACOFED, with their more than two decades of experience and network of buyers, would be able to successfully adopt the technology and market Cardaba flour. To solidify this endeavor, the DA-Davao Region plans to train 60 MACOFED members in the Cardaba banana flour processing and product value-addition in the next phase of the project. They will also receive training on packaging, bookkeeping, and marketing. Provision of processing machines and equipment are also underway.