Shirl566

My interest in your site is to pick your assorted brains for an answer to a question my family and I have been wondering about for a couple of years.

QUESTION:
Why is the black vein in the bananas in produce dept. now more crunchy and darker than years ago?

I hope someone has this answer because we are giving up on eating bananas. Every time (very often) we find this darker chewier part in the banana, be it Dole or DelMonte...etc we throw it out. Thereby wasting money and not satisfying our craving for a 'good' banana.

So, what is going on with bananas ???
Thank you for any help you can give.