French Plantain

Notable Features

French plantains are staple foods in South America and the Caribbean. Because of the high amount of starch in French plantains, they are not eaten raw. They are instead prepared as a side where they are boiled or fried, or even baked in foods such as lasagna. - Plantain Production Factors ⦁ Pest and Disease Management ⦁ GAP ⦁ Favorable weather condition Market Factors ⦁ Size of fruits(Large and mature) ⦁ Consistency of supply ⦁ Ability to respond to peak period of demand ⦁ Refrigerated transportation available. Market Demand/Supply Factor Supply: There are a number of factors affecting supply including but not limited to planting materials, pest and disease, climate change, and farmers loyalty. Demand ⦁ High: October to April ⦁ Low: April to September Market Opportunities Regional Market weekly demand. Antigua: 12,000lbs St Martin:10,000lbs St Kitts: 10,000lbs Tortola 1000lbs USVI 2500lbs Company in Antigua involved in the production of plantain chips processes 8000lbs weekly. Most of these markets peak their demand for plantain during the tourism season from October to April. UK Market : Potential exists for exports; however there is need to get the right grade and to control the effects of black sigatoka as a means of preventing ship ripe.