Re: For a Banana, What Determines Market Viability?
I wish it wasn't true but I think people stick with what they know. Most people aren't foodies or particularly adventurous eaters. If I was selling my bananas at farmers markets in wealthy parts of the Bay Area I think it would be quite different. Where I live people basically want "Apple bananas" at the market (Brazilians) and in stores they generally get cavendish--either imported or locally grown Williams. I'm always excited by a new banana I have for sale but have trouble selling them even though I do signage with description and try to talk them up. Some loyal buyers will try them, but the majority aren't willing to take a 25¢ risk to try even one. A few types many people who come to my market are familiar with are Reds, Ice Cream, Sucrier, and now occasionally Mysore and Namwah. Beyond that, people have no real idea. Lots of people in my area are interested in places like India and Thailand, so marketing Mysore and Namwah as the main bananas from each place sparks some interest.
It doesn't help that most market sellers here call about 5 types "cooking" banana, and don't know anything about them. These can be Saba, Bluggoe types, Maolis, Hua Moa, etc. Unless they are certain ethnicities, most customers aren't interested in them here and have no clue what to do with them.
On the whole, I'd do better if all I sold was Brazilians. For growers that depend on their banana farming to make a living, that means Brazilians or Williams.
|