During the International Agricultural Show in Paris earlier this year, banana producers from France’s overseas territories presented the Pointe d’Or (“golden point”), a new variety of banana produced without phytosanitary products.
“This is a naturally natural banana,” explained Tino Dambas, a banana producer from the French Caribbean island territory of Guadeloupe. The fruit of 20 years of research, with the crossing of more than two thousand wild varieties, the Pointe d’Or is naturally resistant to gray leaf spot, an extremely persistent fungus in humid countries. It is produced with no use of phytosanitary products.
In addition to disease resistance, this new variety must also meet production criteria, like yield, resistance to transportation, and of course, taste. This banana is unique, it is smaller and its taste more intense than the Cavendish, the main variety produced for the past 50 years around the world.
This banana was developed by the Union of Banana Producers of Guadeloupe and Martinique and the French Agricultural Research Centre for International Development (a public research Institute specialized in agriculture under tropical climates). Six producers in Guadeloupe and Martinique are the first to produce the Pointe d’Or on about 87 acres.