Where do the banana leaves for our meals come from?
The HinduThe leaf has been laid out, with its tip pointing left and steaming hot rice is served on it. It is not easy to be a farmer in Kerala,” says Akhilesh T Palunkens, who assists his father M R Thankachan in his banana leaf business. He adds, “The kings used to eat off the leafs of the matti banana tree and the fragrant fruit used to be hung up in rooms to impart the fragrance.” “People in Kerala love the njali poovan’s leaves as they are slightly smaller, softer, sturdier and have a particularly lovely shade of green, as opposed to the leaves of say, Robusta, which are dark green, thick and tears easily,” says Akhilesh. “People are very particular about the specifications of their leaves,” says Manoj Ganeshan, who works as a supervisor at MKS Manjari Traders in Cumbum, Tamil Nadu, which has been doing business in banana leaves for over 40 years. “We source leaves directly from banana farmers in Cumbum area and our customers are spread out all over Kerala, Tamil Nadu and a few countries in the Gulf region,” he adds.
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Banana, the highly nutritious fruit
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