Secret Banana Juice Extraction Methods Uncovered

Toronto probably has the most diverse foods in the world. But, as we’ve discussed in earlier posts, fruit juice selection is limited. Wandering around fruit juice stores you might wonder why you never see banana juice. Perhaps banana juice is too costly to make, or perhaps demand by beer enthusiasts for banana juice-beer combinations just isn’t big enough.

Luckily for us, India’s Bhabha Atomic Research Centre (BARC) is directing its resources to uncover the secrets of banana juice extraction. Here’s what they have to say:

“Banana is the most abundant fruit crop grown in India. Banana production in India accounts for over 20% of total banana produced in the world. A comparatively short post-harvest shelf-life of banana coupled with a dearth of sufficient and good quality transportation as well as storage facilities leads to perishing of 35-40% of this highly nutritious fruit before it reaches the consumer. One effective method of reducing this huge loss would be to extract the juice out of the fruit before it perishes and preserve it. As of now, no commercially established process is available to achieve this. A novel lab-scale process has been developed at BARC for extraction of juice from banana and production of banana powder as a by-product.”

While we thought therecreationalvegan’s Quantitative Science Branch (QSB) would first develop this technology, we are happy that it will only be a matter of time before banana juice floods the Toronto market.