According to Baking Europe, between 4 to 5 metric tonnes of the bananas produced for the export trade are discarded every year because they don't meet the industry's exacting standards. Some are sold on local markets, but few attempts have been made to use these rejected bananas in industrial food processing. Starting on page 12 of the June 2014 issue, CIRAD scientists suggest innovative uses, such as making gluten-free banana flour.
