In the lush, tropical setting of Guam, a new agricultural chapter is unfolding, guided by the meticulous research of the University of Guam’s Cooperative Extension and Outreach.
After a year-long variety trial, the spotlight is now on two banana types—Fiji and Saba—as the most promising candidates for commercial cultivation on the island.
This discovery not only promises to transform the local banana market but also highlights the importance of sustainable farming practices suited to Guam’s unique environment.
The trial, an ambitious endeavor testing five banana varieties from planting to harvest, zeroed in on Fiji and Saba for their superior adaptability and market potential.
Joining them in the trial were the Blue Java, Macao, and Manila varieties.
However, it was the Fiji and Saba bananas that captured the attention of researchers, thanks to their robust characteristics and suitability for Guam’s climate.
Fiji, a banana variety from Saipan, exhibits a remarkable resilience to local insect pests and diseases.
Its appeal lies in its rapid growth cycle, taking only three to four months from flowering to harvest.
This quick turnaround is a boon for farmers, allowing for multiple harvests within a year.
Additionally, its sweet flavor and visual appeal make it a favorite among consumers.
Robert F. Bevacqua, a horticulturalist with the UOG extension, emphasized Fiji’s potential as a game-changer for local agriculture.
“At present, consumers in Guam prefer two local dessert bananas—Manila and Macao—but these varieties are slow-growing and very susceptible to diseases.
Fiji, on the other hand, is quick to produce and is tolerant of diseases,” Bevacqua noted.
This positions Fiji as a viable alternative in the face of agricultural challenges posed by disease-susceptible varieties.
Meanwhile, Saba, a variety originating from the Philippines, impressed researchers with its vigorous growth and resilience.
Its ability to withstand adverse conditions, such as drought or flooding, makes it a reliable option for farmers looking to mitigate the risks posed by climate variability.
The Saba banana’s versatility is another of its strengths, serving as both a cooking and dessert banana.
Whether eaten raw, boiled, fried, steamed, or cooked in coconut milk, Saba’s adaptability in the kitchen is as commendable as its agricultural robustness.
The University of Guam’s Cooperative Extension and Outreach is keen to share these findings with the local farming community.
On May 10, a Banana Field Day will be held, offering farmers and gardeners an opportunity to engage directly with these promising banana varieties.
This hands-on workshop will take place at the Inalåjan Research and Education Center, one of UOG’s three Land Grant experiment stations on the island.
Participants will gain practical experience in banana plant propagation, learning how to separate suckers, or new plant offshoots, from the mother plant.
This skill is crucial, as individual banana plants produce fruit only once.
By mastering the techniques of propagation, farmers can ensure a continuous and productive banana crop.
The workshop also promises to deepen participants’ understanding of pest and disease management.
By selecting and trimming “sword” suckers properly, growers can prevent the transfer of pests and diseases to new planting sites, safeguarding their crops and enhancing yield.
For those interested in delving deeper into banana cultivation, the UOG Extension publications database offers a wealth of resources.
Publications on propagating banana plants, harvesting, and handling, along with specifics on the Saba and Fiji varieties, are readily available.
Moreover, the Agriculture and Natural Resources office stands ready to assist with any banana growing inquiries.
As Guam looks towards a future of sustainable agriculture, the findings from this banana variety trial are a beacon of hope.
By focusing on varieties like Fiji and Saba, which thrive in local conditions without pesticides, Guam can lead by example in the global movement towards environmentally friendly farming practices.
This initiative not only promises economic benefits through commercial banana production but also reinforces the island’s commitment to preserving its natural resources for generations to come.
