Tips for Banana Planting Farming without Chemical to increase Production

In the domain of banana cultivation, the country has made significant strides. Thousands of farmers are involved in banana cultivation here. Thanks to consistent demand throughout the year, banana sales are robust, leading to substantial income for farmers. Maharashtra boasts the highest banana productivity in India, followed by other banana-producing states such as Karnataka, Gujarat, Andhra Pradesh, and Assam. However, despite the abundant production of bananas, farmers face the challenge of ripening them without the use of chemicals. Typically, farmers resort to chemical methods for banana ripening. In this report, we will delve into how farmers can increase banana production and ripen bananas without the use of chemicals.

Increasing Production:

To boost banana yield, farmers can distribute 450 grams of urea and 350 grams of muriate of potash into five portions. Subsequently, this mixture should be applied to each plant five times. According to experts, the first dosage should be given in February, the second in March, the third in June, the fourth in July, and the fifth in August. Additionally, selecting advanced varieties of bananas is crucial for achieving a good yield. Varieties such as Green Champa, Hill Banana, Poovan, Alpan, Campragon, Batteesa, Kothia, Munthan, H2, FHIA 1, and others contribute to better productivity.

Plant Spacing:

Experts recommend a spacing of 1.8x1.5 meters between banana plants, allowing approximately 1452 plants per acre. Alternatively, with a spacing of 2 meters x 2.5 meters between plants, around 800 plants can be accommodated per acre. Optimal climate conditions for banana cultivation are warm and moderate. Regions with higher rainfall are suitable for banana farming. Organic Domat, loamy soil with good water drainage, is considered appropriate for banana cultivation.

Ripening Process:

After harvesting, attention turns to ripening bananas. For this purpose, bananas are placed in a sealed room, covered with banana leaves. A fire is lit in one corner, and the room is sealed with soil. Within approximately 48 to 72 hours, the bananas ripen and are ready for consumption.