EAT | "Chikyū Sodachi Shiawase Banana®," grown at extreme altitudes with the ideal banana qualities, is now available. Gallery
Gallery
April 7, 2015

EAT | "Chikyū Sodachi Shiawase Banana®," grown at extreme altitudes with the ideal banana qualities, is now available. Gallery

<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Currently available daily in limited quantities at Isetan Shinjuku Store, basement level fresh food section, for ¥2,160 per pack of 3.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />"Chikyu Sodachi Shiawase Banana®" is the first original brand of high-altitude grown bananas launched by Unifrutti Japan, known for "Chiquita Banana."
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Bananas grown at the extreme altitude of over 1,000 meters, where they mature into sweet, robust fruits, are then carefully ripened in Japan by artisans to ensure the starch fully converts to sugar throughout the core.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Bananas are typically cultivated in tropical regions between 30 degrees North and 30 degrees South latitude, centered around the equator, where high temperatures and humidity persist year-round.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />"Chikyu Sodachi Shiawase Banana®" maximizes the temperature difference between day and night, a characteristic of high-altitude cultivation.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Nutrients produced through photosynthesis from the intense tropical sun during the day are stored as starch in the fruit during the cooler nights. This process yields high-quality bananas with less water content and densely packed starch.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />The extended period until harvest requires diligent daily cultivation management and considerable effort from producers, with altitude being one of the key secrets to their deliciousness.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />When the package is unfolded, it transforms into a banana leaf, offering details about "Chikyu Sodachi Shiawase Banana®."
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Mr. Susumu Yamaguchi, Senior Manager at Unifrutti Japan, explaining the overview of "Chikyu Sodachi Shiawase Banana®."
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />A talk show featuring Mr. Nendo Satooki and Mr. Jiro Ishikawa was held to commemorate the launch of "Chikyu Sodachi Shiawase Banana®."
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Mr. Satooki, who was in charge of the package design.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Mr. Jiro Ishikawa, who was in charge of naming and served as the founding editor-in-chief of magazines "POPEYE" and "Tarzan."
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />"Chikyu Sodachi Shiawase Banana®" can only be harvested from carefully selected banana plantations on Mount Kalatungan in the central Mindanao region of the Philippines, developed over more than 3 years. This accounts for only about 0.185% of the total banana cultivation area.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Initially pointing downwards, the small fruits grow and curve upwards towards the sun as they mature.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Once the banana fruits form, each bunch is carefully covered by hand with a protective bag to prevent damage, and to shield the bananas from insects and cold.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />While low-altitude bananas are typically harvested about 9 to 11 weeks after bagging, "Chikyu Sodachi Shiawase Banana®" are allowed to grow slowly for approximately 13 to 16 weeks before harvesting.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Under the Plant Protection Act, all imported bananas must enter the country with green peels.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />The bananas are carefully sorted and washed at the local sorting facility.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Bananas harvested with green peels gradually break down their accumulated starch, developing sweetness through ripening and sugar conversion.
<strong>unifrutti | Unifrutti</strong><br />"Chikyu Sodachi Shiawase Banana®"<br />Skilled ripening artisans, with their extensive knowledge and experience, expertly convert the abundant starch into sugar. While the typical ripening period is five days, "Chikyu Sodachi Shiawase Banana®" undergoes seven days of ripening to ensure the sugar penetrates to the core. This process also enhances their fragrant aroma.
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EAT | High-Altitude Grown "Chikyu Sodachi Shiawase Banana®", Packed with Banana Ideals, Now Available: Gallery

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