RTPI — Atlantida - Madeira
20261012 090000 UTC
1185 transcript segments
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[00:00:05] And if there is more world, there value, more notoriety to to arrive, said Luís Vaz de
[00:00:08] Camões in the seventh canto of the Lusiads, from the Americas to
[00:00:11] Asia, from Africa to Oceania, from Europe to the world, the current
[00:00:15] stories of the extraordinary Lusitanian epic, at the time
[00:00:19] of the Portuguese. This Sunday, after the
[00:00:22] news, on RTP
[00:00:27] look for the yogurt I was saying or Mundo.
[00:00:45] about 80% of what is produced here on the Atlantida today, currently from Madeira, celebrates the
[00:00:48] World Banana Day. It's true that it was celebrated on
[00:00:52] September 26th, but naturally, since it's also about
[00:00:56] Madeiran identity, it's clear that we want to mark the entire program.
[00:01:00] dedicated to bananas, we have guests to talk about the museum, to talk about
[00:01:04] Gesba, but also in the second part to understand the
[00:01:07] importance of bananas in nutritional terms. Naturally,
[00:01:11] this program goes from Madeira to the world, so allow me a very,
[00:01:14] very special greeting to our brothers in the Azores, through
[00:01:18] RTP Azores, but also to all Madeirans, Portuguese who are
[00:01:22] spread around the world through RTP
[00:01:25] Mundo, if we talk about bananas, naturally the visit that
[00:01:29] was by the way. September 26th, open to the public for
[00:01:32] free, let's go to the museum, in this case, the Banana Museum
[00:01:36] of Madeira.
[00:01:39] The World Banana Day was recently celebrated.
[00:01:42] The Banana Museum in Ponta do Sol, in the place
[00:01:46] below where we are, wanted to mark this date with a
[00:01:50] day that brings together heritage, culture and
[00:01:53] innovation. Let's take a visit to the museum,
[00:01:57] let's learn about the history, understand
[00:02:00] how the future develops and we want you to come with us on this
[00:02:03] journey
[00:02:10] tired, today she is and we start with a guided tour of the Madeira Banana Museum. Telma Custódio will accompany
[00:02:14] us. Telma, thank you very much for having us.
[00:02:17] How can we understand
[00:02:20] see a little of everything that happens here on the in this museum and on a guided tour the importance of
[00:02:22] bananas for Madeira?
[00:02:25] banana, this time the Hello, welcome first of all, so here at the museum
[00:02:28] we have several interactive equipments that
[00:02:31] can show you the real importance of
[00:02:35] bananas for Madeira, exactly,
[00:02:39] so we start our visit here
[00:02:41] Xardinha is an expert in first with this hologram, this hologram represents the life cycle
[00:02:44] of a banana tree, what we saw here in a few seconds takes
[00:02:48] between 12 and 14 months
[00:02:51] Europe on in reality out there in the plantations, always depending on the altitude where the
[00:02:55] past, so here's the plantation is located, on the temperature that is felt, these factors can
[00:02:57] affect the development of the cycle. Telma, and where does it
[00:03:01] come from? We think that the Madeira banana comes from
[00:03:04] Southeast Asia, that it was brought by Portuguese navigators
[00:03:08] during the discoveries. So let's
[00:03:10] continue to discover this journey
[00:03:13] to the next point. Yes,
[00:03:15] let's go.
[00:03:19] Telma, after passing through the entrance and learning a little
[00:03:23] about how the
[00:03:26] and and I only have banana plantation works, we're going to learn a little more about the history of...
[00:03:30] how it became so important? Exactly, and
[00:03:33] for that we have this table here, this table is
[00:03:37] from 1905, it is made
[00:03:40] with various types of wood that were inlaid here, wood from our forest of
[00:03:43] Laura e Silva, it represents the three great agricultural crops of each island,
[00:03:47] we initially began the development of our economy
[00:03:51] with the production of sugarcane, which we have represented here, then
[00:03:54] we moved on to the vineyard, which is here in these two corners, then
[00:03:58] we moved on to bananas, why? Because in the vineyard there was
[00:04:02] a plague called phylloxera that devastated most of the
[00:04:05] plantations and for that reason it was necessary to introduce a new crop
[00:04:09] which was the banana. We already had references to the existence of bananas here on the
[00:04:12] island since
[00:04:13] tradition, so let's go to 1552.
[00:04:17] Ah, but at that time they were just decorative in the gardens of the
[00:04:20] houses. Meanwhile, when phylloxera affected the vineyards, they started producing
[00:04:24] bananas and currently bananas are one of the most relevant crops,
[00:04:28] if not the most... important on each island, although we still have
[00:04:32] the others, the banana is currently the most important, so
[00:04:35] it's also with this visit that we really discover how
[00:04:39] it gained so much prominence here on our island.
[00:04:43] Let's continue the visit to the museum, this time we move on to another
[00:04:46] part, exactly, let's go there to where we
[00:04:50] from harvesting can see where there is banana production here on the
[00:04:52] island.
[00:04:57] Telma, so after understanding...
[00:05:00] how bananas became so important for Madeira, let's
[00:05:03] find out exactly where there are
[00:05:06] plantations, right, through this interactive map,
[00:05:09] exactly, at this moment it's finishing the... direction,
[00:05:13] but you'll be able to see, on the south coast is where we
[00:05:16] have the largest production due to the always higher temperature and
[00:05:20] greater sun exposure, then
[00:05:22] you also have the opportunity to check where the processing centers are,
[00:05:26] when the banana is cut it is always sent to the processing centers to
[00:05:30] carry out the necessary procedures, such as weighing,
[00:05:33] washing, disinfecting, separating, selecting by categories,
[00:05:37] then we have the export route that
[00:05:40] tells us where the bananas... The bananas leave in refrigerated
[00:05:44] containers from each processing center,
[00:05:47] then they arrive at Caniçal, which is where we have the port and they follow by
[00:05:51] sea to mainland Portugal, our direct
[00:05:54] export is to mainland Portugal,
[00:05:58] island goes there, the rest stays here for regional
[00:06:00] consumption.
[00:06:06] We continue on our journey and now we're going to discover where
[00:06:10] there are plantations around the world.
[00:06:13] Exactly, so Europe, incredibly, is the
[00:06:16] place where there is the least banana production, actually, no, in
[00:06:20] South, North America is where there is the least, but next is here in
[00:06:23] Europe, production in Europe is only 0.3% of world
[00:06:27] production, ah, I don't know if you know, but the
[00:06:31] place that produces the most bananas, the continent that produces the most bananas is
[00:06:35] Asia, India is the largest producer worldwide, but it is also the
[00:06:38] largest consumer, they consume all their production, many people think...
[00:06:42] that South America is the largest producer,
[00:06:45] but no, they are the largest exporter,
[00:06:48] no, they are not the largest producer, now there is the
[00:06:51] importance of visiting the banana museum and learning a
[00:06:54] little about bananas not only in the region,
[00:06:58] but throughout the world, we have another room to visit,
[00:07:01] Telma, exactly, let's now go to a room where we can see a
[00:07:05] little of everything that happens here on the island with banana
[00:07:08] cultivation.
[00:07:14] "We finish with two videos, we have a video where we show
[00:07:18] our expectations regarding the future, which is also an immersive room
[00:07:22] and then we have another video which is where we have a video with
[00:07:25] sensations that has the sensation of heat, of the sea air, of the
[00:07:28] wind, which is a video where we can
[00:07:32] island regarding banana cultivation, what
[00:07:36] would you like people who come here to visit the museum
[00:07:40] to take with them?"
[00:07:43] And precisely that they would have the idea that
[00:07:47] the banana is a fruit, yes, but it's not just a fruit, uh
[00:07:50] não sei é a dualidade do do significado, é um
[00:07:54] fruto eh que representa grande eh grande
[00:07:58] importance for the culture of Madeira and for the Madeirans themselves
[00:08:02] and to understand the future well, it's important to know the
[00:08:07] tip to visit the Banana Museum of
[00:08:10] Madeira in Ponta de Sol, in the lower place and take with you
[00:08:14] a little of the history of the identity of our region
[00:08:18] too.
[00:08:20] The banana museum that is also represented here in our studio by the
[00:08:24] director of the BAM, the Madeira Banana Museum, Agostinho
[00:08:27] Serrão, welcome, thank you very much for the invitation and allowing me to also
[00:08:31] greet the vice-president of the board of directors of Gesba, Aurélia Sena,
[00:08:34] welcome, thank you very much. This time, since we had a small
[00:08:38] explanation of the BAM itself, which in this case is the acronym they use
[00:08:42] for the... Madeira banana, Aurélia, is here to represent
[00:08:45] and to help us understand what is... we already had a small
[00:08:48] explanation of what is done with the banana when it has to be
[00:08:52] commercialized, so through the distribution centers, what
[00:08:56] are the steps? But maybe let's explain basically what Gesba effectively is?
[00:09:00] Exactly, uh, so first of all, and on behalf of Gesba's
[00:09:03] management, we would like to thank you for the invitation to
[00:09:06] be here and also on behalf of the Madeira banana
[00:09:10] sector, thank you very much for having the opportunity
[00:09:14] to participate in an excellent program like Atlântida. Well
[00:09:17] then, uh, the Madeira banana sector is an
[00:09:20] identity, it's more than an agricultural
[00:09:23] product, uh, it's part of our history, our
[00:09:27] traditions, uh, our landscape and
[00:09:31] it has an economic importance
[00:09:34] for the approximately 2,850
[00:09:38] producers, uh, who are the families and who
[00:09:41] directly and indirectly, and about
[00:09:45] 319 workers at Gesba, which also includes
[00:09:48] the Madeira banana museum, uh
[00:09:52] Gesba basically serves, its
[00:09:55] mission is to have an organized sector.
[00:09:58] Uh, we do everything
[00:10:03] and collecting on the ground
[00:10:06] until we bring it to our warehouse. We also have
[00:10:10] the direct producers who also go there... to deliver their
[00:10:14] produce directly.
[00:10:16] Uh, then, uh, we have the part, uh, of
[00:10:20] the packaging, the part of the classification,
[00:10:22] uh, just a parenthesis here. To say that
[00:10:25] Gesba, namely the São Martinho processing center, is
[00:10:29] the most modern processing center that exists in
[00:10:33] European terms, it was inaugurated in September 2023,
[00:10:36] uh we do all that, then we do the
[00:10:40] commercialization uh
[00:10:43] of the banana, for the benefit of the
[00:10:46] producers, uh we also and
[00:10:50] what we offer is given free of charge the
[00:10:54] thermal sleeves. Uh, which have the function of having a
[00:10:58] homogeneous bunch, uh, also referring
[00:11:01] to the blue bags or the bags we have two, uh since last
[00:11:05] year, uh we have here two options,
[00:11:09] it can be a blue plastic bag but
[00:11:12] due to sustainability
[00:11:15] the possibility of having recycling, now we have the
[00:11:18] option of non-woven fabric which is abbreviated as
[00:11:20] TNT, uh in which it is also used by our
[00:11:24] producers, they can choose what they
[00:11:27] think is best for the conditions of their
[00:11:30] plots. Then we also make the advance payment of the
[00:11:34] support for POSEI uh
[00:11:37] we also do self-billing,
[00:11:40] we have here stability and guarantee
[00:11:43] of price flow throughout the
[00:11:47] year, technical support is also provided
[00:11:50] free of charge, which has a fundamental role
[00:11:53] here in the banana sector,
[00:11:57] uh which goes from advice
[00:11:59] from the fertilizations
[00:12:03] uh irrigation uh
[00:12:07] control of any pests and diseases that may eventually happen,
[00:12:11] it also plays a role in terms of
[00:12:14] certifications. Uh Gesba has three types
[00:12:16] of certifications
[00:12:20] some are implemented in the
[00:12:23] warehouses and in the agricultural farms
[00:12:26] of our producers, uh namely
[00:12:30] we have global gap certification, we have ISAL
[00:12:33] 22000, we have organic
[00:12:36] certification, uh then also in terms of
[00:12:39] food safety, technical support also has this
[00:12:43] component which is important to maintain the quality that
[00:12:47] Madeira bananas deserve, in this case
[00:12:50] when we talk about the Madeira banana product in the piece
[00:12:53] itself, uh created by Délia, Agostinho, we realize that it
[00:12:57] is an identity, was that also the purpose of
[00:13:01] creating the banana museum itself? The idea of the museum
[00:13:05] arose in 2019,
[00:13:07] there was a lack of a space here in the region that
[00:13:10] would tell the history of the banana and also that
[00:13:14] would value the production, the fruit of the
[00:13:17] work of the banana growers. In
[00:13:20] 2022, in June 2022, the museum
[00:13:23] was inaugurated. The following year it already received an
[00:13:27] award for best Portuguese museum in the category of
[00:13:30] digital content, it's a very interactive
[00:13:33] museum and
[00:13:37] that aims to, that is, to transmit knowledge, but with a
[00:13:40] didactic component
[00:13:43] and also interpretive, yes, yes, it can
[00:13:46] be. The museum
[00:13:50] over these years has grown and
[00:13:53] uh not only at the museological level because the
[00:13:56] BAM space has other valences and these
[00:13:59] valences also support the
[00:14:02] producer, we have a museological nucleus that was seen
[00:14:06] in the piece, but we also have the nurseries
[00:14:09] that serve to
[00:14:11] uh the plants that are
[00:14:14] necessary for the producers for the
[00:14:18] farms of the farmers, it also has other
[00:14:21] facets within the museum itself, but we'll get back to the conversation to understand because
[00:14:25] some of the products we have here, for example, are also being commercialized, another
[00:14:28] aspect of the actual
[00:16:54] Very good, these are also, in fact, our traditions with
[00:16:58] popular music on your Atlântida, today dedicated to
[00:17:01] the banana, so this time, uh Agostinho, we were talking precisely
[00:17:05] about the facilities that exist in the museum itself, besides the... we already saw in the
[00:17:08] piece there's a traverse that also provides assistance at the end of the
[00:17:11] day, for those who visit, exactly the idea is to provide those
[00:17:15] who visit us not only knowledge but also
[00:17:18] a different
[00:17:21] experience because besides visiting the museum
[00:17:24] people can walk through winding
[00:17:28] agricultural paths and passing through the various
[00:17:32] experimental fields that the center has, uh in these
[00:17:35] fields where the nurseries are located, they can also
[00:17:39] accompany some cultural operations that are being
[00:17:42] carried out and
[00:17:45] uh besides that you can taste various
[00:17:49] products with Madeira bananas, we brought some
[00:17:53] of these products here,
[00:17:56] such as banana chips, lyophilized bananas and
[00:18:00] dehydrated bananas, which also appeared a lot in this initial
[00:18:03] part of the museum and
[00:18:06] uh the BAM ended up being
[00:18:09] a lever and a way
[00:18:13] to promote these products, we also have the
[00:18:17] opportunity to explore more in detail with Adélia, even the
[00:18:20] banana brandy, but still in the BAM itself, but together with
[00:18:24] Gesba, I know that there are also some opportunities when you spoke
[00:18:28] of the exploration of some techniques, it is also
[00:18:31] a space to try to understand what is being done, because
[00:18:35] there is a whole science behind what would be a more rudimentary culture
[00:18:38] in the past, right? Exactly,
[00:18:41] uh we and there in the BAM in the experimental field
[00:18:44] component which includes the greenhouse
[00:18:47] of the nurseries, uh these
[00:18:50] are plants that are multiplied by
[00:18:53] micropropagation in the microlab that are free of pests and
[00:18:57] diseases and the objective besides
[00:18:59] that is uh we have varieties there that are
[00:19:03] compatible with the characteristics of our Madeira
[00:19:07] banana. So let's clarify to people, Tani in the
[00:19:10] report precisely mentioned what could be the origin
[00:19:14] of the Madeira banana, because it did not exist here, it is not endemic,
[00:19:18] naturally we did not have this type of agriculture, what kind, what
[00:19:21] are the eh what are the types of bananas that are
[00:19:25] effectively eh cultivated? Well, the banana
[00:19:28] that most eh eh characterizes and that was the first to be
[00:19:31] cultivated here in Madeira, the first reference was in
[00:19:35] 1552 eh therefore. Thomas Nicholas
[00:19:38] and that reference eh that we
[00:19:41] have is that it was from the Dwarf variety eh that
[00:19:44] during that which conferred what confers the characteristics that we
[00:19:48] usually know, being small, sweet, soft
[00:19:51] exactly it is it is that eh it is
[00:19:54] that banana tree that most eh characterizes
[00:19:57] us however other
[00:20:00] varieties were introduced eh
[00:20:04] also compatible with these characteristics. eh
[00:20:07] namely we have Roberta, Ana, Ana Roberta, eh,
[00:20:11] we have Gruesa, Gale, eh, however,
[00:20:15] also, eh, there are some others that we
[00:20:18] try to discourage producers
[00:20:22] from, eh, that is the species, but then the variety,
[00:20:26] these are the varieties, um, eh, and
[00:20:29] that, eh, because we have to preserve what characterizes
[00:20:33] us, because the Madeira banana cannot
[00:20:36] compete on price and has to
[00:20:40] compete on characteristics, on being a niche
[00:20:43] product, but it is possible today in Madeira we see some
[00:20:47] bananas that are already bigger, why? Because it is of a species
[00:20:50] that has several, there are several factors, eh
[00:20:54] for already for other types of varieties
[00:20:58] that were introduced, dwarf which is the one that most
[00:21:01] characterizes us, it is also a bit more
[00:21:05] laborious because in terms of removing the flower,
[00:21:08] de-stemming is more
[00:21:12] difficult, it is more delicate and so
[00:21:16] there are other varieties that are also good now.
[00:21:20] "What we want and that's why the objective of our nursery is
[00:21:23] to have varieties that are compatible with
[00:21:27] small berries, that are sweet,
[00:21:30] that are creamy, and that are also
[00:21:34] aromatic in terms of the size of the bunch,
[00:21:38] which also in terms of the farmer's
[00:21:40] income is also profitable
[00:21:44] for him.
[00:21:46] Um this, we also
[00:21:50] always take that into account in our nursery. The other
[00:21:54] objective is also whenever there are some bad
[00:21:57] weather conditions because climate change is a
[00:22:01] reality, there is an aspect that is even positive, which is the increase
[00:22:04] in temperatures can produce at higher altitudes and
[00:22:08] already start in the north, right? We also have small
[00:22:12] plots in the north, namely in the parish of Faial.
[00:22:15] Um, but
[00:22:18] climate change in a certain aspect.
[00:22:20] It is even beneficial for banana cultivation, in another aspect
[00:22:24] it is not, namely in terms of bad weather, more bad
[00:22:27] weather, because since the banana plant is an
[00:22:31] herb, the root system is
[00:22:33] superficial and as such it is very susceptible to
[00:22:37] winds, hence
[00:22:40] we also have the nursery to supply
[00:22:44] whenever necessary to our banana growers.
[00:22:47] It is true that bananas can also be
[00:22:50] reinvented, so if you imagine a 3D
[00:22:53] print, let's try to understand what it is about with Adélio
[00:22:56] Pumbo.
[00:22:59] there are several ways to elevate this product to other
[00:23:03] levels, one of them will be using creativity.
[00:23:07] We are here with Andreia Mimoso who will show us how, through
[00:23:11] 3D printing and hand painting,
[00:23:14] we can elevate the banana. Hello,
[00:23:17] Andreia, hello, good afternoon, all good, so here we learn about
[00:23:20] a new modality of the banana, which is combining 3D printing with
[00:23:24] painting, it's true, uh, how did this idea come about? I made some
[00:23:28] examples, I came to show them to the
[00:23:32] banana museum, they liked it and for
[00:23:35] a little over a year I've been buying magnets
[00:23:39] and the choice of banana
[00:23:42] in particular was it because of some connection to this
[00:23:45] production eh leaf
[00:23:48] leaf no... because the filament
[00:23:52] is made of corn starch and sugar cane
[00:23:55] uh as far as I know, banana still no, I don't know, if one day
[00:23:59] in the future I will of course choose it very well and how does
[00:24:03] it work then after printing Andreia starts
[00:24:07] painting by hand and this serves
[00:24:10] as magnets or are there other uses? It's like this,
[00:24:14] first it goes through a program I do the
[00:24:16] drawings in the program all the pieces are created
[00:24:20] by me, after being worked on it goes to the
[00:24:24] printer, after the printer it is hand painted and
[00:24:28] in the end it is varnished because it can be
[00:24:31] washed, very good and in particular
[00:24:35] the choice of banana, the fruit, this
[00:24:37] fruit for some reason, some connection to
[00:24:41] this culture, it's
[00:24:44] logical because it has to do with Madeira, the Madeira
[00:24:47] banana had to be there, it was one of the first ones. The magnets I made were
[00:24:51] the bunch, then the berry was produced, which is
[00:24:55] simple and well, and now I'm always innovating with bananas, I already make
[00:24:58] maps, the map of the island with bananas related if
[00:25:02] it's for Ponta do Sol, if it's for Madalena do Mar, here
[00:25:06] I made Pecubam, I even created them this week,
[00:25:10] painted them and well, it always comes up
[00:25:12] this is also a way to take the Madeira
[00:25:16] banana to the whole world without fear of it spoiling, right?
[00:25:20] Exactly, that's right, and tourists
[00:25:23] love them, they buy a lot, in fact the
[00:25:26] banana is one of the magnets that sells the most. Andreia, where can
[00:25:30] we find your work, besides social
[00:25:33] media? Look, last time, uh,
[00:25:36] I forgot to mention that I'm at the tavern in
[00:25:40] Madalena do Mar, uh, they found me
[00:25:44] a space there, I'm painting live, I'm
[00:25:47] selling, you can with with...
[00:25:50] enjoy a good meal or
[00:25:53] drink that they serve very well and you can
[00:25:56] buy personalized pieces, I'm always painting live,
[00:26:00] very good, thank you very much. So here's the perfect
[00:26:04] example that the banana can serve as
[00:26:07] inspiration for many
[00:28:57] Madeira and Brinco make company then they keep us company for today's
[00:29:00] Atlantida dedicated to the banana. Agostinho, we were
[00:29:03] here questioning, trying to understand, eh, within Agostinho
[00:29:07] and Aurélia, naturally it's a conversation of three, so here the three of us, first of all, perhaps
[00:29:10] to the most distracted or those who may not know,
[00:29:14] how is the production of bananas in the sense of how long? We had
[00:29:18] already understood here that it's not a tree, people think it's a tree, there is a pseudostem,
[00:29:22] isn't there? Hh. How is the production done, so if there is
[00:29:25] regeneration here, because people, there are people who have no idea, nor
[00:29:29] do they know that it has an apple tree. They know it's a tree and it keeps
[00:29:33] giving apples throughout the year, but the
[00:29:36] then, why is the Madeira
[00:29:40] so special, what are the characteristics that allow
[00:29:44] it to have this well-defined organoleptic
[00:29:47] description and that whoever tastes it says wow this is completely different
[00:29:51] exactly, it's for both naturally the question
[00:29:54] ok it's like this, why is our banana so differentiated, this has to
[00:29:58] do with the edaphoclimatic conditions that we
[00:30:01] have here in... our region, this means, it's
[00:30:04] soil and climate eh, as the name implies, because
[00:30:08] our our soil eh is also a volcanic
[00:30:12] soil eh it is richer in organic
[00:30:15] matter eh then we also have in terms
[00:30:19] of water we have an abundance of quality water
[00:30:23] hh then in terms of its
[00:30:26] luminosity we have an intense intense
[00:30:29] luminosity which favors eh also the...
[00:30:32] involvement eh of the plant and then the
[00:30:36] temperature conditions eh the ideal is between
[00:30:40] the ideal temperatures are between 21 and
[00:30:42] 35 and 35 degrees eh the
[00:30:46] pH which is essentially a characteristic of
[00:30:49] soil between 6.5 and 7.5 then
[00:30:53] even the influence of the sea, of the tide
[00:30:57] that is, it's a set of factors that makes our banana
[00:31:01] have characteristics differentiating it from the
[00:31:04] others, not only what I mentioned before about the size
[00:31:08] of the bug, of the convenience of, but these edaphoclimatic
[00:31:12] aspects are what confer
[00:31:15] these characteristics to our Madeira
[00:31:19] own, at the level, that is, of the cycle, the Madeira
[00:31:22] banana, because it is in a subtropical region, it has a
[00:31:25] productive cycle that is longer than that which occurs in a
[00:31:29] tropical region, the plant, that is, it stays much longer
[00:31:33] in contact with the soil and absorbs much more
[00:31:36] nutrients and that will give it much more sweetness and will make it
[00:31:40] more creamy eh
[00:31:42] the cycle takes between
[00:31:45] 14 to 16 months, all depending
[00:31:49] on the altitude of the plantation,
[00:31:53] but as we have a very eh long
[00:31:56] cycle,
[00:31:59] it ends up giving more sweetness, it ends up differentiating
[00:32:02] the product also in terms of, sorry to interrupt, but also in terms
[00:32:06] of the transport our biggest
[00:32:08] market eh is a national market,
[00:32:12] about 80% vary. But from
[00:32:15] 80 to 85% of our banana
[00:32:19] our preferred market is the continental
[00:32:22] market, the Portuguese market and in three days and we
[00:32:26] have the banana available there in the
[00:32:29] market and all this confers, it makes
[00:32:32] us able to have the banana longer and then when
[00:32:36] harvesting it also ripens faster
[00:32:39] the banana itself on the banana tree is later compared to other
[00:32:43] zones, other other bananas that come from other origins
[00:32:46] and all that also is a facilitating aspect for
[00:32:50] our Madeira banana, it is also
[00:32:53] transported in refrigerated containers at 12
[00:32:57] 13 degrees and it is not filtered, that is, ethylene, that
[00:33:01] is, the bananas simply go to a refrigerated temperature and
[00:33:04] there is no, that is, no variation
[00:33:07] of maturation, why? Because the space is
[00:33:11] very short, we are the banana that arrives freshest in Europe
[00:33:14] because... we are the banana that is closest to the European
[00:33:18] continental platform, but if you could quickly explain
[00:33:21] how the banana's cycle itself
[00:33:25] works, the banana tree's cycle to produce bananas,
[00:33:28] exactly eh
[00:33:31] it's like this, eh, from planting, depending, there
[00:33:35] it is, on the altitudes eh a banana tree
[00:33:38] after eh 11 12 months can already
[00:33:42] be, in quotation marks, "birthing the bunch" as we call it here in
[00:33:46] slang, eh then depending on the altitude, it may also
[00:33:49] be eh another three, four months
[00:33:52] of maturation, but this, there it is, everything depends, that is, birthing
[00:33:56] the bunch means the bunch
[00:33:59] comes out of the banana tree
[00:34:02] then maturation is it being ready to do exactly that, but until
[00:34:05] it reaches this stage, of course our producers have a very
[00:34:09] arduous job, we have to cherish
[00:34:12] our producers, we have to cherish them immensely
[00:34:15] because it is thanks to them and the generations they have had
[00:34:19] the ability to pass this knowledge from generation
[00:34:23] to generation, and that is why we still have
[00:34:26] our Madeira banana and of course this is not
[00:34:30] as simplistic as we are doing here
[00:34:33] because eh it is necessary, it is necessary to
[00:34:36] plant, it is necessary then eh to
[00:34:40] fertilize, to water, to
[00:34:43] eventually clean, as they say in
[00:34:45] slang, clean. Exactly today
[00:34:49] putting the thermal sleeves is also a very
[00:34:52] important process, what is it called very quickly, we really have to go
[00:34:56] to another piece that we have, eh what is it called, for people to know
[00:34:59] the part that we saw, we have the banana tree, then
[00:35:03] ah eh eh it's what they often call the heart, the
[00:35:06] heart or the ceno eh there are several
[00:35:10] terms eh which we for some
[00:35:14] time. eh there are producers who leave it eh,
[00:35:18] there are others, there are several ways of management, there are others who remove it completely
[00:35:22] and there are others who even leave it halfway, there are several
[00:35:25] here, but this has to do with the practices and with
[00:35:29] the experience of each one, eh, we technically think that
[00:35:33] up to a certain height eh
[00:35:36] we can leave the heart, but then it should be removed for
[00:35:39] several reasons, first because of pests and diseases, in the
[00:35:43] case of thrips, of... the larva itself that
[00:35:46] could lodge there in the pinguelo and the pinguelo
[00:35:50] there it is another name
[00:35:53] eh also and because if there is wind, it will be
[00:35:56] another factor of imbalance for
[00:35:59] the banana tree very well and we will come back to
[00:36:03] the conversation later, it's because if we talk about the transformation of the
[00:36:06] banana, banana brandy is also an
[00:36:09] opção
[00:36:11] when we talk about elevating the banana to other levels...
[00:36:15] perhaps we don't think of spirits, but
[00:36:19] here Maria Nascimento thought of it,
[00:36:22] Maria, banana brandy, how
[00:36:26] did this idea come about? Our project started in
[00:36:30] December 2019
[00:36:32] at the time the idea was to produce fruit
[00:36:35] in Madeira, there was no
[00:36:38] option, banana had to be one of them, it was the first
[00:36:41] and, although COVID was not good
[00:36:45] for anyone, it allowed us to study, learn,
[00:36:48] test, develop a product that we are very
[00:36:51] proud of and that has brought us much merit. How do you
[00:36:55] create a banana brandy?
[00:36:58] Well, our brandy is made from discarded bananas, bananas
[00:37:02] that have no commercial value, hmm, the banana
[00:37:05] ripens completely, it is peeled by hand, if it
[00:37:09] has a strange appearance, we smell it, if it smells good
[00:37:12] enough to make banana bread for the family, we can
[00:37:15] use it, then the banana is
[00:37:17] pressed, water is added, a giant banana
[00:37:20] juice is made, yeasts are added and
[00:37:24] it ferments for two to three weeks and at the end of that we have... a
[00:37:27] banana wine that we distill, very well and then it gives this result
[00:37:31] here, this banana
[00:37:34] the public's feedback been, from those
[00:37:38] who taste this brandy? Banana
[00:37:41] brandy is not very common in the world, ah so people
[00:37:44] don't have a reference, which ends up being an advantage and an
[00:37:48] inconvenience at the same time, it is
[00:37:51] surprising in the sense that it is very
[00:37:53] aromatic, it smells like banana that kills as
[00:37:57] they say, but it is astringent in the mouth and that surprises
[00:38:00] people, sometimes positively, other times not
[00:38:04] so much, people hh are perplexed by
[00:38:07] the disconnection that exists between the nose and the mouth, hmm,
[00:38:11] after a few seconds the banana begins to
[00:38:15] appear in the mouth, but it takes some time and
[00:38:18] that causes some perplexity to people, I think it also creates some
[00:38:22] interest, it makes the product interesting in that sense, and have you
[00:38:25] already done any experiments with... this brandy, can it be combined
[00:38:29] with other products or is it already too strong by
[00:38:32] itself? This is a product that is very
[00:38:36] well-regarded, very sought after by
[00:38:39] mixology, so for making cocktails, for
[00:38:42] example, because it does not add sugar, it does
[00:38:46] not add color, it does not add texture, we have the
[00:38:49] alcohol, we have banana flavor, ah,
[00:38:52] therefore, in that market it is very
[00:38:55] well-regarded, there is no... choice
[00:38:58] well, other combinations, we have
[00:39:02] clients who experiment with various things,
[00:39:06] we personally have so many projects in hand that we end up
[00:39:09] not exploring the full potential of the product, sometimes
[00:39:13] they come to us and give us challenges and we
[00:39:16] are open to challenges, ah and
[00:39:19] well, then we end up exploring a little bit, yes, have
[00:39:22] you tried it at home in some recipe,
[00:39:25] yes?
[00:39:27] No, no, I think I'm not much for mixing savory with
[00:39:31] sweet, Maria, these events are
[00:39:35] also positive for promoting your
[00:39:38] products, for sure, it's always
[00:39:41] important, besides, whoever doesn't show up,
[00:39:44] hmm, it's very gratifying,
[00:39:48] to see the evolution that my brand, that our brand has had over
[00:39:52] time, from the first events we did to the most
[00:39:55] current ones, because increasingly at a local
[00:39:58] level, we have gained notoriety, we have had, people are curious, ah, finally I'm going
[00:40:02] to be able to taste it, people talk about it, well, and
[00:40:05] two years ago it was completely unknown, currently
[00:40:09] that gratification already happens, people eh revisit,
[00:40:12] get to know, they had heard about it, they had never had the
[00:40:16] opportunity to taste it, so it is always very
[00:40:19] important to have this showcase to invite
[00:40:22] people to taste it and give us feedback, it is also important for
[00:40:26] us to learn, to improve,
[00:40:28] to diversify, yes, without a doubt, very
[00:40:32] well, therefore, we took a journey here
[00:40:35] through the flavors, knowing that the banana is queen, very
[00:40:39] important for our identity, for our culture and for our
[00:40:43] economy and our journey through the Madeira
[00:40:47] banana museum ends here and through all the valences that this
[00:40:51] fruit can have,
[00:40:54] Agostinho, in fact, if we talk about the museum
[00:40:57] now from a future perspective, we understand what the present is, what
[00:41:01] was the idea of it in the past, what is planned for the coming
[00:41:05] years, the idea is to make the experience increasingly
[00:41:08] pleasant and increasingly diversified and
[00:41:11] interactive and soon
[00:41:14] we will have an infinite room, a room of
[00:41:17] mirrors that will create a differentiated
[00:41:21] environment where people will have full
[00:41:23] contact with a banana installation that is...
[00:41:27] hung and that creates an environment as if it were,
[00:41:30] that is, in the midst of immersive, exactly in the midst of immersive
[00:41:34] and eh an experience that will
[00:41:38] give eh... more
[00:41:42] the museum, you maintain the particularity that, although
[00:41:46] on the 26th you opened doors, September 26th, you opened doors to the entire
[00:41:49] population, for the producers you maintain free
[00:41:52] access, for the producers and their families access is free
[00:41:56] and every last Saturday of each month
[00:41:59] entry is free for Madeirans, Aurélia, Gesba has
[00:42:02] also been awarded some prizes, eh
[00:42:06] recently also we understand already talked about it. We already
[00:42:09] have here a perspective that it has one
[00:42:12] of the most modern distribution centers in
[00:42:16] Europe, but how is the future of banana
[00:42:19] commercialization itself shaping up in this case, if our
[00:42:23] Canary brothers have direct competition or not, if
[00:42:27] we have good production eh and how can markets evolve,
[00:42:31] simply the European market or if we have capacity for other
[00:42:34] markets, exactly, our eh we
[00:42:38] really you're right, we had in 2000 and... 25 we were
[00:42:41] awarded by the consumer's choice as eh a
[00:42:45] sustainable product, this thanks to and thanks to all
[00:42:49] this is due to our producers to whom we have
[00:42:52] great appreciation and great affection because without them none of this eh
[00:42:56] would exist eh then in 2026 this
[00:43:00] year we were awarded the consumer's choice award in the
[00:43:03] category eh banana hh
[00:43:07] in terms of future challenges what we
[00:43:10] have is that we need to improve in terms of
[00:43:13] transporting bananas from the farms to
[00:43:17] the distribution center
[00:43:19] the utilization in terms of by-products to value
[00:43:23] the by-product more hh
[00:43:27] also here to have a vision
[00:43:30] of water efficiency and
[00:43:34] to be
[00:43:37] superior eh is stated. now eh
[00:43:41] the approval for the PGI, then a big challenge will also be to
[00:43:45] implement this eh eh the PGI this
[00:43:48] certification hh also eh
[00:43:51] to seek new markets eh why not eh
[00:43:55] but the two main challenges are
[00:43:59] to maintain this is important for the future which
[00:44:01] is eh to introduce the product to
[00:44:04] young people because they are the future future consumers
[00:44:08] and for that. also we maintain the characteristics of the Madeira
[00:44:12] banana and these are the challenges we
[00:44:15] have eh for the future among eh among
[00:44:18] others always because Gesba has this role
[00:44:22] also of modernization it is
[00:44:25] part of its mission to always
[00:44:27] be
[00:44:29] eh in trying to understand, you spoke very quickly just now, but you talked
[00:44:33] about the certifications that lead
[00:44:36] farmers or producers in Madeira to organic farming,
[00:44:40] which has also ultimately been one of the premises
[00:44:44] or requirements requested by the final consumer, who is increasingly
[00:44:47] demanding, and has increased in Madeira, eh we
[00:44:51] have about 51 organic producers who
[00:44:54] produce eh about approximately 600
[00:44:57] tons, eh it is a product that is more
[00:45:01] valued, hmm we recognize
[00:45:04] that the effort to produce that banana is also
[00:45:07] much higher eh because everything is much... more eh much
[00:45:11] more manual, without the use of any
[00:45:14] type of chemical products, whether in terms of fertilization, or in
[00:45:17] terms eh of treatment, I just
[00:45:20] wanted to make a final remark in terms of
[00:45:24] concluding by saying that when the consumer buys a Madeira
[00:45:27] banana, it's not a simple fruit, they are contributing
[00:45:31] to the future sustainability
[00:45:34] of the agricultural sector, of our producers, eh even
[00:45:37] of... our
[00:45:40] region, which is very important in terms of
[00:45:43] landscape and in terms of tourism, that's
[00:45:47] why I start and end as I began, the Madeira
[00:45:51] banana is not a simple fruit, it's much more than that, so look eh, in this
[00:45:54] case the ripest ones are over there, look, it's closer
[00:45:58] to hand, maybe I can open it and while we go to a
[00:46:02] short break we will enjoy the lyophilized
[00:46:06] banana, Aurélia, please also share with
[00:46:09] Agostinho. We are going to a medley eh by Madeira Brinco in this case,
[00:46:13] a short break and we'll be back shortly to understand
[00:46:16] the nutritional perspective of the banana,
[00:50:42] Gilberto this Sunday on RTP
[00:50:45] Mundo. Two Picaltes and a Father
[00:51:25] This is Atlântida dedicated today to Banana, the identity
[00:51:28] product of the autonomous region of Madeira. And by the way, I also
[00:51:31] greet all Madeirans who are truly spread across the world, this is a program
[00:51:35] made from Madeira, to the world through RTP Mundo,
[00:51:39] but naturally also greet all Portuguese people who are spread
[00:51:42] across the world and of course our brothers who are in the Azores.
[00:51:46] For now, this second part is about presenting and understanding nutritionally
[00:51:50] the value and benefits
[00:51:52] of banana, but with good music, just
[00:57:21] mineral point of view it also turns out to be very
[00:57:24] interesting, eh, it has here from the point of view of carbohydrates,
[00:57:28] it has a good source of carbohydrates, but it has very little
[00:57:31] fat, practically negligible, eh,
[00:57:34] it also has at another level of
[00:57:37] micronutrients, whether here in good levels of
[00:57:40] potassium, which also has here several characteristics that
[00:57:43] we can eh that we can here highlight throughout our...
[00:57:47] organism, but namely here in muscular terms it is also important
[00:57:51] potassium also associated with the low sodium
[00:57:54] content that we find here eh in the banana
[00:57:57] for our blood pressure it can also eh be
[00:58:01] interesting here eh eh also a good source
[00:58:04] of magnesium which also here for the muscular part could also be
[00:58:08] important a good source of fiber in conclusion we have here a
[00:58:12] set eh a panoply of
[00:58:16] nutritional characteristics. that make it a very
[00:58:19] very interesting fruit and that often eh is
[00:58:23] associated with some myths related eh to its
[00:58:26] consumption that are not always a reality but
[00:58:29] that eh is undoubtedly a fruit that we should and
[00:58:33] must consume eh frequently. What myths are these
[00:58:36] usually not only associated with weight loss because
[00:58:39] it makes you gain a lot of weight, you can't eat banana, so it's not quite like that, it's
[00:58:43] effectively a product that has energy, it has many carbohydrates
[00:58:47] of... carbon it has and therefore here often diabetics ah we can't eat
[00:58:50] banana, we can eat banana it has to be eh consumed
[00:58:54] in the adequate amount and probably find here some
[00:58:58] strategies that can eh that can, let's say, mitigate
[00:59:01] the effect that it may have on the organism, but I think these two
[00:59:05] are the ones that concern people the most and that people sometimes
[00:59:08] stop consuming this fruit and, therefore take advantage of the message for
[00:59:12] home that effectively it is a very
[00:59:15] interesting fruit there is no need for us to remove it from our
[00:59:18] diet, I would just leave here a warning
[00:59:21] for some patients with renal pathology, yes there may be
[00:59:25] interest in having a very strict control due to the potassium
[00:59:29] that I mentioned here a little while ago in which in this type of
[00:59:33] patients we have to have a potassium restriction sometimes
[00:59:36] and there the banana due to its high levels
[00:59:39] many times we have to avoid consuming this type of
[00:59:43] products, but then this time save those...
[00:59:47] are after all eh duly eh specific
[00:59:51] cases and specific patients, we can
[00:59:54] of diabetes eh
[00:59:57] naturally it has a lot of energy, in glycemic
[01:00:00] characterize the banana and
[01:00:04] does it determine in the body an accelerated peak, a
[01:00:07] when a banana is ingested
[01:00:11] and that is not so beneficial, what can be done? Sure, well, so we're talking about
[01:00:15] a fruit and any fruit? It has its carbohydrates which
[01:00:19] are fructose and when we go to compare the various fruits,
[01:00:22] effectively the banana compared to other types of fruit has a
[01:00:26] little more carbohydrates, we in terms of
[01:00:29] calories for us per 100g can have about 110 calories
[01:00:33] here in this product, in these 100g
[01:00:36] about 20, 25 g can be these
[01:00:40] carbohydrates that in other fruits we find per
[01:00:44] 100g lower values, so effectively it is...
[01:00:48] it is a fruit that has many carbohydrates that people commonly call
[01:00:51] sugars eh and therefore what we have to pay attention to is the
[01:00:55] quantity that we consume
[01:00:58] it is here what has to be adequate case by case but be aware
[01:01:01] that probably a large banana may
[01:01:05] not be adequate but for example you can eat half a banana
[01:01:08] here 50g of banana for example we reduce the amount
[01:01:12] of these carbohydrates that it has and
[01:01:15] therefore including. in a balanced
[01:01:19] diet, finding here some tips that can be
[01:01:22] fundamental here specifically in diabetes we have here we see there
[01:01:26] several examples the banana also has several degrees of
[01:01:30] ripeness and probably here in a banana that is
[01:01:34] more ripe the glycemic index is a little
[01:01:37] higher it also gets sweeter right? So there's another
[01:01:40] tip, so let's try to choose a banana that is ripe but not too
[01:01:44] ripe so as not to have this glycemic index.
[01:01:47] higher eh higher and, therefore, it can influence our
[01:01:51] blood glucose levels more, it is correct if
[01:01:54] we combine it with the ingestion of other foods for another important
[01:01:57] tip here which is not to consume it in isolation, but that is like
[01:02:01] any other food in which if we have nothing in our stomach we will consume
[01:02:05] those foods that have sugars, carbohydrates,
[01:02:09] our blood glucose will immediately rise, so blood sugar
[01:02:12] levels will rise eh more quickly, if we
[01:02:16] consume it with a... another meal, let's give here, for example,
[01:02:19] lunch, we are consuming it with a soup, soup is a good
[01:02:23] source of fiber, fiber helps to neutralize this
[01:02:26] effect of the rise in blood glucose,
[01:02:30] so it could be a way for us to also consume this
[01:02:34] banana, or in snacks, if I combine these
[01:02:37] carbohydrates that are faster absorbing, that is, it means that
[01:02:41] they go into our blood more quickly
[01:02:45] give more energy, but it is a faster energy, if
[01:02:48] we combine it with those foods that have carbohydrates but slower
[01:02:52] absorbing, so let's say so, combining these
[01:02:56] two foods will neutralize this effect a little more, it can give us some.
[01:03:00] foods that have a lot of starch, for example, bread could
[01:03:04] be a good solution here in which it has eh those carbohydrates,
[01:03:07] the habit of Madeirans eating bread with
[01:03:10] banana is very correct, that's it, you can consume
[01:03:13] it, pay attention to the quantity, but it is an excellent solution, if we are going to talk
[01:03:17] here about the diversity of uses of banana, that is
[01:03:21] one of them in which we usually consume bread with banana, of course, now
[01:03:24] pay attention to the quantity, I emphasized this, the
[01:03:28] quantity is extremely important. What other combinations can
[01:03:31] we make? Well, we can make, for example, let's start with children here, we
[01:03:35] can combine banana with yogurt, we can make a banana
[01:03:39] smoothie, I can make banana with oats, I
[01:03:42] can make some little cakes with oats and banana that are great, even for
[01:03:46] athletes, adding and it's quick to make, adding an egg,
[01:03:50] putting it in a mug with cinnamon, putting it in the microwave for two minutes
[01:03:54] it's done and it's excellent and athletes even use it a lot
[01:03:58] it has protein source which is the egg it has carbohydrates which are also
[01:04:01] interesting, not only the faster
[01:04:05] turns out to be interesting, we can make
[01:04:09] it with cinnamon too, cinnamon here combines very well with banana eh,
[01:04:13] we can make fruit skewers that also have banana
[01:04:17] included here and we can also consume it in banana
[01:04:20] chips, Dr. Bruno, we'll be back to the conversation, many
[01:04:23] others, this is also the versatility of the banana itself that besides being
[01:04:27] consumed by itself can even be... given with
[01:04:30] chips. There are several ways
[01:04:34] to honor that fruit that is known
[01:04:38] worldwide, but that is so important for our
[01:04:41] island. The banana can be crispy,
[01:04:44] it can be transformed into an appetizer in this case,
[01:04:48] in an excellent solution for snacks. Paulo Abreu is a
[01:04:51] producer who had the idea of making banana
[01:04:54] chips. How did this idea come about? This
[01:04:58] idea came about... during the Covid era,
[01:05:01] where we analyzed
[01:05:05] what else we could do and
[01:05:08] I didn't invent this product, it simply
[01:05:11] exists all over the world, especially where there are
[01:05:15] bananas, so we are the only
[01:05:19] factory in Madeira Island, starting
[01:05:23] a lot of bananas on the island, a
[01:05:26] premium banana and so it makes the product premium
[01:05:30] too, this is a good way to
[01:05:33] reuse the banana, does it need to be in
[01:05:36] a certain state to produce these
[01:05:40] chips? This banana is a banana that is out of
[01:05:43] classification, in excellent condition,
[01:05:46] and sometimes it's smaller or a little
[01:05:50] crooked or very big, it doesn't go on the
[01:05:54] shelf, and last year we used 24 tons of that
[01:05:58] banana that was... before it wasn't used, this year we're already at
[01:06:02] almost 40 tons of banana used
[01:06:05] and this product is a totally
[01:06:08] sustainable product, the main ingredient is banana, it has
[01:06:12] no preservatives, it's gluten free, it's a vegan product
[01:06:15] and diabetics can eat
[01:06:19] this banana because it has no sugar, it's zero
[01:06:22] sugar and athletes like
[01:06:25] we do many events and we are in the
[01:06:29] main... in the points of Madeira,
[01:06:33] demand for this product has
[01:06:36] it has grown in a correct
[01:06:39] way and we are also sending it outside
[01:06:42] Madeira Island, we have
[01:06:46] - a distribution in mainland Portugal where
[01:06:49] it reaches the main sales platforms
[01:06:53] and we are also open to
[01:06:55] markets eh European market the market
[01:06:59] in any country that is also interested in
[01:07:03] contributing to the increase of the GDP of Madeira
[01:07:05] Island, very well, so, here is
[01:07:09] an excellent way to
[01:07:11] reuse Madeira bananas, an
[01:07:15] excellent way also for us to consume what is
[01:07:19] ours, a healthier snack that you can take
[01:07:22] with you on a trip or even to work, so it's
[01:07:26] up to you, let your imagination run wild, the... truth is that
[01:07:30] these banana chips will conquer you without a doubt, because they have
[01:09:43] arrive
[01:09:44] little girl,
[01:09:49] yesterday she was
[01:09:52] divorced and
[01:09:54] tomorrow,
[01:09:58] yesterday she was sung,
[01:10:01] today she is trustworthy and
[01:10:04] tomorrow, I can be
[01:10:06] mine,
[01:10:11] we are back to the conversation. where we understood the nutritional potentials
[01:10:14] of banana, Dr. Bruno, eh, when we talk, we already gave
[01:10:18] here the example of a pathological situation, but when we are looking from
[01:10:22] a sports point of view, there is a superior
[01:10:25] energy need also for recovery, here banana can have
[01:10:29] some impact in that aspect, it can, it can, hh, because for
[01:10:33] example, whether it's energy for sports practice, and when we are
[01:10:37] talking about sports, we are talking about athletes, right? Attention, it's not someone who is going to do some
[01:10:40] sporadic exercise.
[01:10:43] Eh, therefore, it has to be an athlete who does a more intense
[01:10:45] exercise, eh, they will have not only energy, they will be the one who
[01:10:49] will have it as a supplier of carbohydrates which is important for physical
[01:10:53] exercise, but it also has the interest in
[01:10:55] post-exercise, right? What happens when we
[01:10:59] exercise, we exercise, we have all our energy accumulated
[01:11:03] here in our muscle, after exercise this energy is
[01:11:07] spent, it's not what we're going to consume, now after
[01:11:10] sports practice it is extra...
[01:11:12] very important for muscle recovery, what is
[01:11:16] important here? Protein is important, which is so talked about, all right, but that's not all that's
[01:11:19] important, we have to combine the carbohydrates
[01:11:23] and, for example, an energy from these carbohydrates that is faster
[01:11:27] is of interest right after physical exercise, why?
[01:11:30] That muscle that spent everything in that sports
[01:11:34] practice, is eager
[01:11:38] vai precisar destes açúcares de absorção mais rápida, tanto
[01:11:41] na... esta prática desportiva também tem muito
[01:11:45] only before to
[01:11:48] post and in practical
[01:11:52] terms naturally how it will respond
[01:11:55] example, just a concrete example to
[01:11:59] entendermos eh qual é que poderá ser estas quantidades
[01:12:02] for eh perhaps an athlete who is going to do a spinning class for
[01:12:06] example, one banana is enough, right? So in banana we have here a good
[01:12:10] source, before training, how long before? No, ah we're talking
[01:12:13] before, yes, before, before it will also depend on the duration eh that
[01:12:17] will depend in the post-workout it should be within half an hour
[01:12:21] after so eh if
[01:12:24] let's imagine it takes a long time to do any exercise it takes a long time to
[01:12:28] get home probably I would do it right after
[01:12:31] taking a shower do it right after the
[01:12:35] energy source that banana
[01:12:38] protein source and for example it's interesting here for example yogurt.
[01:12:42] It has an important protein source here too, even a small carton of milk
[01:12:46] could also be eh be a way to give here a
[01:12:50] simple way, a liquid yogurt, a banana, it's done in a simple way too, sometimes
[01:12:53] when we leave the... the gym or whatever, but an egg would work well,
[01:12:57] a dried fruit, it also works well, so, but that's what
[01:13:01] I was saying a little while ago, dried fruit not so much, eh, here
[01:13:04] what's important here is protein and fast-absorbing carbohydrates,
[01:13:08] then another will combine a fat that may no longer be so interesting, so
[01:13:11] interesting, but here we have then the banana that will have those carbohydrates,
[01:13:15] protein is only 2%, so protein, so it won't be of
[01:13:18] interest here, we can here
[01:13:22] milk which are protein sources, we can look for the egg too which is a protein source,
[01:13:25] all this has to be combined with
[01:13:29] that has to be, but they are eh, but these solutions
[01:13:32] could indeed be
[01:13:36] this property, besides that, the potassium
[01:13:39] that I mentioned earlier
[01:13:42] in the banana
[01:13:45] aqui na recuperação muscular eh porque os
[01:13:48] certainly cramps it has that
[01:13:51] magnesium even though people
[01:13:53] it... that it has
[01:13:57] an idea to see if it's a myth or a reality because it often associates
[01:14:00] ah eat a banana to
[01:14:04] cramp but does it have magnesium or does it not have magnesium? It has
[01:14:07] tanto magnésio como provavelmente as pessoas pensam as
[01:14:10] for example have more eh
[01:14:14] muito muito mais eh mas mas são boas fontes de
[01:14:17] magnesium but it's not only with that that we can compensate and
[01:14:21] sometimes in eh athletes it may not even be...
[01:14:25] sufficient in terms of diet if it's necessary for us to take supplements
[01:14:28] quando existe efetivamente défice se há queimbras há
[01:14:32] sinais claros de desse défices pode haver necessidade de
[01:14:35] us to take supplements when we cannot
[01:14:39] alimentação a quantidade suficiente bem há instant
[01:14:42] I was just going to interrupt because a moment ago Dr. Bruno
[01:14:46] and with you too others later added while we were watching the
[01:14:49] music of several recipes that can be made with
[01:14:53] may not be very
[01:14:56] the register that would be nutritionally speaking
[01:15:00] more appropriate that there might be perhaps some sugar mixed in for a
[01:15:03] banana crumble but
[01:15:06] but days are not days so I know that's
[01:15:10] so that's it, we're actually going to understand with Adelia eh the
[01:15:14] potentials of banana whether for her that is dehydrated
[01:15:18] banana but also for a biological
[01:15:20] banana crumble
[01:15:23] a form of preservation
[01:15:26] dehydration, the fruit gains other
[01:15:28] textures, another flavor, but it never
[01:15:32] loses its quality. Luís
[01:15:36] the matter, so, if anyone understands dehydrated
[01:15:39] banana it's Luís here who has worked with this
[01:15:42] product, Luís, this way of preserving
[01:15:45] through dehydration
[01:15:48] ensures that the product does not spoil in such a short time as
[01:15:52] a banana in its natural state. Yes, yes. This
[01:15:55] product has nine months of quality,
[01:15:57] ah what we do is
[01:16:01] we use some bananas that are not good to be
[01:16:04] sold because they present some risks or or
[01:16:07] we simply also do it with according to how the
[01:16:11] market works, if there is more or less need for bananas,
[01:16:15] I am an organic banana producer and I take advantage of the market that
[01:16:18] I have to keep working, this banana is only
[01:16:22] dehydrated with hot air, it is placed in a machine. The machine I
[01:16:26] have takes 200 kg at a time, we only take out after
[01:16:29] three days 36 kg of banana, that is, only
[01:16:33] the water that comes out, all the characteristics of the
[01:16:35] banana remain in the banana
[01:16:38] and with all the nutrients and vitamins are not
[01:16:41] lost, only the water, only the water comes out, that is, we have
[01:16:45] a new way to eat banana that
[01:16:49] can be eh even more practical because it goes in a juice
[01:16:53] you can put it in the... office drawer in the car
[01:16:57] take advantage to eat a 100%
[01:17:00] eh eh eh
[01:17:03] organic and only banana
[01:17:05] and this meanwhile, how long have you been working
[01:17:09] with this part of dehydrated banana and we've been working
[01:17:13] with this for about 2 years, this started as a hobby
[01:17:17] to use some bananas, we started giving it to colleagues, it
[01:17:19] grew and just this week we were in the central square
[01:17:23] fantastic acceptance from
[01:17:27] parte de quer de madeirenses quer de dos
[01:17:30] because the flavor surpasses
[01:17:33] used to in the
[01:17:36] mercado normal de de de consumo, nota que há uma
[01:17:40] growing demand for this type of product that also has a
[01:17:44] shelf life, I think there is
[01:17:47] an increasingly larger segment of
[01:17:50] people looking for products
[01:17:53] and with quality.
[01:17:57] and with a fair
[01:18:00] look for products that
[01:18:03] increasingly, that is, this is a product that covers all...
[01:18:07] market segments from vegetarians
[01:18:10] to vegans to people who are gluten
[01:18:13] intolerant, whatever it is, because it's just the
[01:18:16] fruit and and I noticed
[01:18:20] that there are increasingly more people looking for these products and that's good
[01:18:23] and they also felt the need here to
[01:18:27] reinvent and created a new product then, I want to
[01:18:31] talk about this new crumble that
[01:18:33] exists, we we had the opportunity.
[01:18:37] because we work with several companies that give us
[01:18:40] challenges and we did a test of banana with
[01:18:44] passion fruit that makes
[01:18:47] eat with yogurts, with oats, with granolas even with desserts
[01:18:51] and that is exceeding my expectations,
[01:18:55] you've already tasted it and it's a very
[01:18:58] versatile product also only banana
[01:19:01] and organic only organic passion fruit produced by a Calheta
[01:19:05] the other way...
[01:19:07] There are also a large number of people looking for national products
[01:19:10] and obviously being national
[01:19:13] regional it is also a factor that helps
[01:19:17] sell, very well, I tasted
[01:19:19] I approved, in fact and but
[01:19:23] this this product that is now launched, which is a new
[01:19:26] product, in the meantime comes and to somehow fill
[01:19:30] some gap in the market that
[01:19:33] they found or is it just another way to reuse
[01:19:36] banana? "I've always been used to making
[01:19:39] my own way, so I analyze
[01:19:42] what people transmit to me, for example, at these
[01:19:46] events, what people are looking for, I try to
[01:19:49] meet these solutions, eh, I
[01:19:51] noticed that I couldn't find in the market
[01:19:55] products eh for eh we eat less and less
[01:19:59] bread or or people are increasingly selecting what they eat
[01:20:03] and I couldn't find in the market
[01:20:07] a product." eh that was organic, that
[01:20:10] was without added sugar and that had flavor,
[01:20:14] because normally things either have too much sugar or have
[01:20:17] a lot, have many products,
[01:20:20] only natural dehydrated fruit and and that could be used in
[01:20:24] other ways I couldn't find, so I myself
[01:20:27] decided, if I don't find it, I'll do it myself. I think it's very
[01:20:31] well done, very well, Luis, these events
[01:20:34] also like this one that the banana museum created, meanwhile, to
[01:20:38] celebrate the banana, are very important also for the dissemination of
[01:20:41] your products, not only for local customers, but also for
[01:20:45] foreigners who pass through here, yes, these
[01:20:48] events serve to promote and publicize
[01:20:52] our brand, why? many times people
[01:20:55] associate that, I even think the bag is
[01:20:58] beautiful, they associate that it is a product that comes from other countries, that it is a product made in
[01:21:02] a certain way, I am a person who sometimes
[01:21:06] likes to dedicate time to explaining in
[01:21:09] detail how we do it, how we do it so that in a few
[01:21:13] years when people find our products
[01:21:16] for sale in supermarkets or at other events they won't even
[01:21:19] ask, they'll just go get them because they already have confidence in the brand, they know what
[01:21:23] it is, these events we have a partnership, I am a banana
[01:21:27] producer, I have had a partnership with Gesba for many
[01:21:30] years, since
[01:21:34] good things to say and in this specific case we were invited to the museum,
[01:21:37] we have also been selling at the museum since the very beginning, these
[01:21:41] events serve for us to promote our product, get to know
[01:21:45] our client, if we can earn some money, it's also
[01:21:47] good, very well, so here's another very
[01:21:51] interesting tip, another way to reinvent this
[01:21:55] product so important for our economy, but also for our
[01:21:58] identity, it's a new product, it's the banana
[01:22:02] crumble, dehydrated banana, new ways of preserving the product
[01:22:06] and we leave... everything here in these tips that you
[01:22:09] receive at home, speaking
[01:22:12] of tips, eh, Bruno, since it's the
[01:22:16] weekend, maybe the children are at home, and because we also want this program
[01:22:20] to be a family program, what other suggestions
[01:22:23] could we give eh in the reuse, in
[01:22:26] the reinvention of banana for recipes to make with
[01:22:30] family, why not take the banana, mash it very well,
[01:22:33] add oats, a little bit of cinnamon to make
[01:22:36] like... it's not with children that they like to make like
[01:22:39] cookies, you put them like this, you put them in the oven and they become
[01:22:43] crispy and they are perfect for those snacks that they can even take to
[01:22:47] school, they don't have a very long shelf life and, therefore, they must be consumed
[01:22:51] in the days after, that's excellent, as well as and you can
[01:22:54] do that and then it lasts all year round, which is and especially when we have more
[01:22:58] ripe bananas or we have a bunch that ripens all at
[01:23:01] once, we end up mixing the banana with yogurt, we blend everything
[01:23:05] well, no need to do anything else with... we freeze it and when we want it for the
[01:23:09] children we always have ice cream available and then when serving we add
[01:23:13] cinnamon again and therefore it becomes an excellent here
[01:23:16] ice cream
[01:23:18] with natural products. therefore, just mix the natural yogurt with the banana, nothing
[01:23:22] else, we can even sometimes, which is also very good, add a little bit of lime,
[01:23:26] lemon also works, it can cut here, it's the acidity
[01:23:30] of the lime and lemon can cut
[01:23:33] the palate, of course the lemon and lime have vitamin C, which is also
[01:23:36] important and an antioxidant, eh it's also important, but in terms of taste it also
[01:23:40] tastes very good, fresher it's also interesting, even in this they remember
[01:23:44] and when when we freeze it or when it's
[01:23:47] blended or mashed, it can oxidize a... little, very little, very
[01:23:51] little, the experience I have of doing that often, it ends up being very little
[01:23:54] and it justifies very well and we make good use of the product
[01:23:57] because we have to avoid food waste and, therefore, it's something that
[01:24:01] we can eh we can do and why not leave it here for us to do with our
[01:24:04] children at home, whether on the weekend or not and
[01:24:08] let it be an opportunity for children to make their snacks
[01:24:11] healthier and more appropriate with our
[01:24:15] regional products, our banana, which is so good, and let's consume it
[01:24:19] always within a healthy and balanced diet, so very
[01:24:22] quickly a question arose of eh does the banana that is
[01:24:25] cooked change its properties much or not?
[01:24:29] no, not much, we can also give the tip here, right, we can make baked banana,
[01:24:33] for example, simple banana, also put it in the oven with a little bit of cinnamon
[01:24:37] we can also, we can serve another solution that we can serve, of course here
[01:24:41] it will depend on the temperature, usually the differences are small, but of course
[01:24:44] when exposed to high temperatures there are certain vitamins and minerals that are more
[01:24:48] sensitive and that can... be more sensitive to this temperature
[01:24:52] or heat and therefore some can be lost, but it's never that much and,
[01:24:55] therefore, it's always solutions that we can
[01:24:58] use, therefore and try to avoid high temperatures, this
[01:25:02] yes is what should be avoided, but it ends up being a good solution, it doesn't change,
[01:25:06] let's say, in large part, they don't become more caloric or less caloric,
[01:25:10] none of that, the calories are the same, carbohydrates
[01:25:14] remain, there may be a small difference in the more sensitive nutrients
[01:25:17] that may exist, but it's not that much. so
[01:25:20] justification
[01:25:24] thank you, we hope that in fact this second part of the program has been enlightening
[01:25:28] in the nutritional sense of banana, this is the potential that this product
[01:25:31] has, whether it is consumed in its natural state or then
[01:25:35] created by your creativity
[01:25:39] and there it is, to be able to do it certainly also with family, our
[01:25:42] program is practically coming to an end, we still have the opportunity for more music, it's
[01:25:46] "Adeus Adeus" by Jorge Ferreira with Madeira Brinco with the certainty
[01:25:50] that you who are spread throughout Madeira, in this case, spread throughout the world, our
[01:25:54] Madeirans spread throughout the world, receive a hug from Madeira in this
[01:25:58] Atlântida broadcast dedicated to Banana, also to all other Portuguese
[01:26:01] who watch us through RTP Mundo or RTP Açores, a very special hug
[01:26:05] and kiss, let's then go to "Adeus Adeus" by Jorge Ferreira with Madeira Brinco.