Farmers return to natural ripening of banana-plantain

According to reports, Yaoundé traders now rely less on chemicals for the ripening of banana and plantains.

Last Friday, there was no ripe banana and plantain in Yaoundé Mfoundi market as a result of the fact that traders now seem to be afraid of using complex and toxic chemical to ripen the products so as to meet the demands of their clients. "We have been sensitized at the Mfoundi market on the dangers of the use of "Mat" on the plantain and banana which causes its early ripening.

We have opted for natural methods even if it takes time especially, at this time where it's very cool" Louise Nga, saleswoman of banana-plantain at the Mfoundi revealed Monday.

When we use this chemical, it takes only three to four days for the product to ripen then we arrange in packages, and distribute in the evening. These are those packages which are currently used by traders for the natural ripening of this starch. They cost between 2000 and 4000 for the tarpaulins and 1000 F 2000 F for large plastics packaging.

"If we catch one of us with this product at the Mfoundi market, the person will not only be excluded from the market, but will pay a fine imposed by the Commissioner and his merchandise will be destroyed. We have heard that this practice continues in certain other markets of Yaoundé," says Mama Madeleine, another shopkeeper.

“Anyway, the vendors will not confess because when one takes a look at some ripe plantains closely, the effect of these products is visible", deplores Elisa Poundeu, housewife. "My husband died of cancer so; I know that this disease has no treatment. For this reason, I no longer use this product', says Mama Philomène.