It comes to the market where skin is eaten

It all arose from a Japanese research, which experimented with a new technique: At first, bananas are stored at minus 60 degrees Fahrenheit [- 60 ° C] and then replanted at a temperature of 27 degrees Fahrenheit [27 ° C].

This passage causes bananas to grow faster and their skin to be thin and very soft.

At present, this fruit is found only in Okayama.

Cultivating this fruit developed from the variety of Gros Michel, which was cultivated worldwide until 50 years ago, before being replaced by the kind of Cavendish that we consume today.

The old varieties, before being exported in mass by productive countries, were characterized by high amounts of vitamin B6, zincu, magnesium, and tritophanes, an essential amino acid for the human organism.

Chrio-banana, called Mongolia, inherits the nutrients of Gros Michel and tastes sweeter and smaller sizes. Such a banana weighs 18 grams.

The revolution lies in the way it is cultivated. The passage from minus 60 degrees Fahrenheit [60 ° C] of the plant, to plus 27 degrees Fahrenheit [27 ° C], allows bananas to grow faster and have a soft yet thin skin. In short, perfect for eating.

At the moment, only Japanese living in Okayama can enjoy the new banana.

Her price ranges from five to six dollars.

The production firm aims to sell it to supermarkets across Japan, which currently imports from the rest of the world almost all the consumption in the country.