What bollocks. Consumers are being blamed for supermarkets rejecting bananas based on perceived needs for perfection. Supermarkets that purchase 70% of the Queensland supply are forcing producers to go with open wallets to the lab men to provide agricultural trickery that is purely designed to increase the bottom line. Meanwhile we end up with fruit that tastes like packing foam. We should have choice in our supermarkets. Choice of bananas that haven't had a shot of botox, haven't been grown for the cover of Vogue and haven't got the genetic makeup of part fish part nuclear spent fuel rod. So instead these so called imperfect bananas are being mashed up into baby food and fed to the plants and animals. We're slowly dying from chemical poisoning but gee, don't the garden look great. Maybe if Jennifer whatsherface appears naked on a magazine holding a slightly blackened, not very big, a little bit wrinkled banana we might change perceptions, but I doubt it. Looks like we might be eating mulch for breakfast before long.
We've known this for years. Same thing with tomatoes as hard and tasteless as cricket balls. So called "soft" fruits like peaches and nectarines currently in our stores need to be left in the fridge or fruit bowl for almost a week before they're soft enough to eat without chipping a tooth. Mostly this is because if fruit is left to fully ripen before being picked, stored and transported it will be squished, or mouldy, by the time it gets to the shops. So buy your fruit and eat it a few days later. I do know that a lot of people have become so used to eating unripe fruit, that when presented with a fully ripe, juicy, homegrown peach, they can't eat it. They think it's old and soft and maybe not good anymore. Sad.
ReplyDeleteIt's always disappointing to peel a ripe, perfect-looking banana, with a hint of green on the end, only to encounter that horrid black centre. Yuk. If there's no black on the skin, you can almost guarantee there will be black in the centre.
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