The Banana Question: Access, Ethics, and Ripeness
Bananas do not grow in Brentwood.
They do not ripen in Salinas Valley sunshine.
They are not dry-farmed on California hillsides.
And yet, they show up in almost every kitchen.
So what do we do with that?
At Raw Food and Goods, we believe if a fruit travels far, the ethics behind it must travel with it.
How We Source Our Bananas
We get our bananas from two Fair Trade and Organic partners:
Coliman
Equal Exchange
Both companies prioritize:
Organic growing standards
Fair labor practices
Transparent supply chains
Because if we are going to bring in a tropical fruit grown hundreds or even thousands of miles away, it has to align with our values.
There is no “local banana” option here in California. There is only the choice of how responsibly it was grown.
The Ripening Reality
All commercially available bananas in the US are harvested unripe.
They are picked green so they can travel without bruising or spoiling. What happens next depends on the supplier.
One of our partners uses ethylene ripening rooms. Ethylene is a naturally occurring plant hormone that triggers fruit to ripen. In controlled rooms, it creates a uniform, yellow banana.
The other partner does not rely on ripening rooms. Their bananas transition more slowly and naturally once they arrive. Both methods are organic and safe. The difference is timing and control.
Additionally, when ambient temperatures are lower it can really slow down the ripening of the banana. If the banana has experienced a chilling injury it may never ripen. A chilling injury occurs sometimes when the banana experiences temperatures below 55 degrees.
Understanding Ripeness Levels
We have access to bananas ranging from # 2 to # 5:
# 2: Deep green, firm, very starchy
# 3: Green with hints of yellow
# 4: Mostly yellow with slight green tips
# 5: Fully yellow, ready to eat
#5 is what most people picture when they think “banana.” There is also a "smoothie" grade which is pretty much turning brown.
# 2 and 3, especially in colder weather, can take 1 to 3 weeks to fully ripen. Winter slows everything down. Kitchens become little waiting rooms.
And this is the diconomy of desire.
We want access to tropical fruit year-round. But tropical fruit does not live in our climate. So we manage time, temperature, and expectation.
The Diconomy of the Banana
There is something honest about a green banana sitting on the counter.
It reminds us that food has a timeline.
That when we choose access to something grown far from home, we inherit its logistics.
We do not pretend bananas are local.
We do insist they are ethically grown.
And we give you the option to decide how you want them to arrive in your life.
Tune Your Bananas
If you prefer:
Only ripe, ready-to-eat bananas
Only green bananas so you can control the ripening
A mix so you have some for now and some for later
Let us know.
We have access to all ripeness levels and would love to dial in your pack so your bananas feel intentional, not accidental.
Because even a tropical fruit deserves a thoughtful supply chain.
And even a banana has a story. 🍌
The Cavendish is genetically cloned. Not bred. Cloned. Every plant essentially a copy of the last. Which means if disease hits one, it can hit them all.
Before Cavendish dominated, a sweeter variety called the Gros Michel ruled the market. Then Panama disease wiped it out commercially in the 1950s.
Now a new strain, Tropical Race 4, threatens Cavendish the same way.
Bananas are simple on the outside. Complex underneath.