By Umar Nsubuga
Evanice Manyiraho, an experienced herbal and banana farmer from Kicwamba, Kabarole district, sheds light on how the red Spanish banana is grown and what makes it distinct from other banana varieties.
The red Spanish banana, also known as Red Dacca or Red Banana, is cultivated similarly to other banana species but with specific nuances to ensure healthy growth and optimal yield.
Manyiraho emphasises starting with high-quality suckers (offshoots of the parent plant) or tissue culture plants to avoid diseases like Panama disease and banana weevil infestations.
She ensures that her red Spanish bananas are planted in fertile, well-drained soil, preferably in regions with ample rainfall like Kabarole district.
The bananas thrive in areas with a warm, tropical climate. Like most banana varieties, they require full sun exposure, which is abundant in the lower altitudes of Kabarole.
Manyiraho selects locations with organic-rich soils, ensuring a good water retention capacity. Proper spacing is critical to avoid overcrowding and improve air circulation around the plants, reducing disease risk.
Planting is done in large holes of about 60 cm by 60 cm, filled with organic manure or compost to enrich the soil. Manyiraho explains that regular mulching is essential, especially in regions prone to dry spells.
“Mulching not only conserves moisture but also prevents weed growth and improves soil fertility as it decomposes. Drip irrigation is sometimes used in drier periods, ensuring that water reaches the root system without wastage,” she explains.
Manyiraho stresses pest management, regularly checking her plants for common banana pests like weevils and nematodes.
She relies on organic pest control methods, integrating neem-based solutions and ash to ward off pests and maintain the plants’ health without using harmful chemicals.
After about 12 to 18 months, she says the red Spanish banana is ready for harvest. The fruits mature slower than other varieties, which enhances their distinct flavour.
“The bananas are carefully harvested by cutting down the entire bunch when about 70-80% of the fruits on the cluster are ripe,” she says.
Why It’s different from other bananas
The red Spanish banana stands out for several reasons.
Unlike the common Cavendish banana, the red Spanish banana has a reddish-purple peel that gradually turns deeper red as it ripens.
This visually striking color makes it a popular choice for ornamental gardening as well as a commercial crop.
The flavour is sweeter and creamier than the yellow varieties, with a subtle hint of raspberry-like taste. This distinct flavour makes it a favorite for many culinary uses, including desserts and smoothies. The flesh inside is light pink to orange.
Red bananas are known for their higher levels of vitamins and minerals compared to yellow bananas. They are rich in beta-carotene (vitamin A), vitamin C, and potassium, which promotes better heart health and immune function.
Because of their unique appearance and flavour, red bananas are often sold at a premium price compared to regular bananas.
Manyiraho points out that the demand for this banana variety is growing both locally and in urban markets, as consumers seek new tastes and health benefits.
