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Cavendish Bananas Frozen



It’s a tropical fruit, a large berry, that’s handy and healthy, providing 452 milligrams of potassium, 33 milligrams of magnesium, and just over 2 grams of fiber. Studies have shown that people with high levels of potassium in their diet have a lower incidence of hypertension, even if they don’t watch their salt intake.

The banana shares many benefits of its fruity brethren: It’s low in calories, fat, sodium, and much of its fiber is soluble — the kind that can help lower cholesterol. It stands out, however, because it has lots of potassium and a respectable amount of magnesium. That’s why it’s a favorite fruit of most athletes and often is recommended for people with diarrhea or high blood pressure.

Bananas are also a very good source of vitamin B6, providing one-third of the RDA in a single serving.



Raw Banana's have a  ORAC of 795 trolox equivalents (TE)/100g

Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010


Product Specifications


  • "A" Premium / “Extra” Class.
  • Brix Low Brix 19.0-20.0; High Brix 20.0-23.0
  • pH 4.2-4.5
  • Irregular % Maximum 30
  • Blockage % Maximum 10
  • Light Blemish % Maximum 2.0
  • Hard Blemish % 0.0
  • Peel % Maximum 2.0
  • Slice Thickness 10.0-11.0 cm
  • Diameter 29.0-33.0 cm
  • Additives A mixture of citric and ascorbic acid.
  • Color Typical of ripe bananas.
  • Flavor & Odor Natural banana free from off flavors and odor.
  • Texture Uniform, smooth, free from fibrous contents and any foreign material.


Microbiological Requirements

Total Plate Count < 100,000 cfu/gr
Yeast & Mold < 1,000 cfu/gr
Coliform < 100 nmp
E.coli < 10 nmp
Salmonella Negative/25 gr
S. Aureus < 20 cfu/gr
V. Cholerae Negative

Shelf Life and Storage

Unopened product, which has been handled properly and stored at the recommended temperature, has a one (1) year shelf life. Frozen at −18° C/0° F



  • 22XU, weight 43 lbs / 19.5 Kg Net
  • 1,080 boxes, on 20 pallets of 54 boxes each
  • Polyethylene bag within a corrugated carton; 30 lbs net weight.
  • 20 cm minimum
  • Width - 39 mm min – 46 mm max
  • A plastic bag is placed in a banana box and a heavy paper division is placed in the bag. Then the bananas are packed following a low packing pattern, meaning that over-crowding is avoided. Lastly, the existing air is sucked out of the bag of bananas and the top of the bag is rubber banded shut.

Port verification: before loading onto the shipping vessel a last verification of the product is done taking into account the requirements of each client


Nutritional Information


Health & Nutrition Benefits of Eating Bananas
  • The fiber content present in banana helps in lowering cholesterol level in the body.
  • Banana helps in soothing an upset stomach and is also beneficial for those suffering from diarrhea.
  • Bananas have been found to provide immediate relief to those having a hangover.
  • Bananas is said to help in alleviation of problems associated with premenstrual symptoms.
  • A milkshake of fresh bananas, non-fat frozen yogurt and honey is said to ease headache and hydrate the body.
  • The vitamins and minerals present in a banana make it a good post-exercise snack.
  • The potassium content in banana regulates blood chemistry (particularly Ph) and prevents it from becoming too acidic.
  • The magnesium content of a banana helps a person in recovering from fatigue.
  • Bananas have also been associated with brain stimulation.

Banana has been found to have positive effects in relation to the following ailments:

  • Anemia
  • Blood Pressure
  • Bowel Problems
  • Constipation
  • Depression
  • Heart Problems
  • Morning Sickness
  • Nervous Disorders
  • Stress
  • Ulcers



Banana, raw, edible parts
Nutritional value per 100 g (3.5 oz)
Energy 371 kJ (89 kcal)
Carbohydrates 22.84 g
Sugars 12.23 g
Dietary fiber 2.6 g
Fat 0.33 g
Protein 1.09 g
Vitamin A equiv. 3 μg (0%)
Thiamine (Vit. B1) 0.031 mg (2%)
Riboflavin (Vit. B2) 0.073 mg (5%)
Niacin (Vit. B3) 0.665 mg (4%)
Pantothenic acid (B5) 0.334 mg (7%)
Vitamin B6 0.367 mg (28%)
Folate (Vit. B9) 20 μg (5%)
Vitamin C 8.7 mg (15%)
Calcium 5 mg (1%)
Iron 0.26 mg (2%)
Magnesium 27 mg (7%)
Phosphorus 22 mg (3%)
Potassium 358 mg (8%)
Zinc 0.15 mg (1%)
One banana is 100–150 g.
Percentages are relative to US recommendationsfor adults.
Source: USDA Nutrient database

Other Facts

  1. Bananas are a very complete food, easy to digest for people of all ages, especially if eaten after a light meal or as a snack. They are also one of the most nutritional and preferred kids’ foods.
  2. In contrast to the belief that bananas are fattening, they are actually quite valued in weight loss diets.Their light flavour transmits all of their vitamin and mineral potential.
  3. They are sources of vitamin A, B, C, E, calcium, magnesium, silicium, phosphorous, sulphur, iron and sodium, also they are especially rich in vitamin B6, folic acid and potassium, which makes it an ideal food for sports players and children.
  4. Bananas are an excellent cure.  It is believed that they efficiently act against the following health problems: general weakness, anaemia, stomach problems, rheumatism, constipation, kidney stones, hepatitis, obesity, oedema, nephritis, hemorrhoids, cholesterol, etc.
  5. They contain an important percentage of carbohydrates, dextrose, levitosa, saccharose and a certain amount of vitamin A, as well as ascorbic acid, thiamine, riboflavin, niacin, and a variable quantity of minerals, calcium, phosphorous, potassium and iron.  The proportion depends on the variety, quality, and ripeness of the fruit.


Frozen Fruit

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