I always wondered why the huge difference between the export type bananas I found in the USA while I was living there(and now the export type that is sold here in Nicaragua too) but now I think I found the difference, I am almost 100% sure the type that is found in local markets here(nicaragua) is the Gros Michel, we also find Manzano and goldfingers... have any of you traveled to Central America and eat local Bananas?(called Bananos here)
this is a link I found that basically told me the truth(the taste difference and the look of it)
Gros Michel: The Lost Banana Your Grandfather Loved.
I wonder if these bananas are resistant to Panama disease because they are produce in quite large numbers to feed atleast 5 million people a day, I wonder if they can make a come back in the USA because the taste its like night and day compared to the Cavendish