Plantains are a commonly consumed product throughout the tropics and those produced in Colombia are highly regarded for their unique flavor and texture. 

At first glance, plantains are similar to bananas, this is why they are commonly mistaken; however, they are larger and have a thicker skin than that of the bananas; both fruits are different cultivars in the genus Musa.



Why are plantains good for you?

  • Plantains contains antioxidants that fight different diseases such as cancer. Its high calorie content makes it a great energetic food.

  • It is an important source of vitamin B and C, mineral salts such as iron, phosphorus, potassium, magnesium and calcium.

  • It encourages the secretion of gastric juices, that is why its consumption is highly recommended to people with intestinal disorders.


How to eat a plantain?

The best way to eat a plantain depends on the color they have as they ripen:

Green plantain: They have a similar starchy content to that found in sweet potatoes, the best way to eat it is fried.

Yellow plantain: When plantains turn yellow, the starch of the fruit is converted into sugar and the plantain becomes sweeter. At this point, it is recommended to be boiled or added to stews, soups, sweet fritters and casseroles.

Brown/black plantain: Many people get rid of plantains when they reach this stage of ripeness because they turn black; however, it is at this point when plantains reach its peak sweetness and become an ideal addition to desserts or baked goods.

Recommendation: To hasten ripening, store plantains in paper bags.

Plantain production


In this video we show you how we produce our plantains at Unibán, nearly 41 producing farms have received the Good Agricultural Practices – GPA certification.



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