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Banana is the edible fruit produced by several species of the genus Musa. In common usage it refers to cultivars derived from Musa acuminata and Musa balbisiana. The fruit grows in large hanging clusters; each hand contains multiple elongated berries. Botanically, a banana fruit is a parthenocarpic berry and typically contains small or undeveloped seeds in cultivated varieties. The peel changes color with ripening, commonly from green to yellow, and sometimes to red depending on the cultivar.

Origin and distribution: Bananas originated in Southeast Asia and the western Pacific, then spread to tropical regions worldwide. They are now a major crop in many countries, including India, China, Indonesia, the Philippines, Brazil, and Ecuador, and a staple food for millions.

Plant and cultivation: The banana plant is a perennial herb with a pseudostem formed by leaf bases. It requires warm temperatures, high humidity, and well-drained, fertile soil. Propagation is usually by suckers or tissue culture. After flowering, fruit bunches develop and are harvested when mature; ripening is often accelerated by ethylene.

Varieties and uses: The Cavendish group is the most widely exported dessert banana; plantains are starchier cooking bananas. Bananas are eaten fresh, used in baking, desserts, smoothies, and savory dishes, and processed into flour, chips, and other products. They provide calories, potassium, vitamin B6 and vitamin C, and contain little fat or protein.

Pests and diseases: Banana crops face threats from Fusarium wilt (Panama disease), Black Sigatoka, nematodes, and fruit flies, prompting management strategies and resistant cultivars.