saGING

Saging is the Tagalog term for banana and is used to refer to both the fruit and the banana plants in the Philippines. Bananas are a major staple crop in tropical climates and are grown in many provinces for fresh consumption, cooking, and processing.

The Philippines cultivates several popular local cultivars, notably saba, latundan, and lakatan. Saba is a cooking banana with firm, starchy flesh that is commonly fried or boiled. Latundan and lakatan are preferred for fresh eating; latundan is creamy and sweet, while lakatan turns bright yellow when ripe. Other regional varieties are grown and marketed locally.

Uses: The fruit is eaten fresh or cooked. Cooking methods include turon (banana spring rolls), maruya (fried banana fritters), and banana cue (ripe banana skewered and caramelized). Banana chips are also common. Saging is a versatile ingredient in Filipino desserts and snacks and appears in many households and street foods.

Nutrition and cultivation: Bananas are a source of carbohydrates, dietary fiber, potassium, and vitamin B6. They require warm, humid tropical conditions and are typically propagated by suckers or through tissue culture. Crop health is affected by diseases such as Fusarium wilt, which has impacted banana production globally.