Why bananas dominate Swiss fruit bowls—and the science behind their journey

Bananas are Switzerland's favourite fruit, with each person eating over 11 kilograms a year. Only apples sell more, yet bananas remain available in shops all year round. Their journey from farms in Latin America to Swiss shelves involves careful handling to keep them fresh.

Most bananas sold in Switzerland come from countries like Ecuador, Colombia, and the Ivory Coast. They arrive green and unripe, then turn yellow in special chambers filled with ethylene gas. This process ensures they reach stores at the perfect stage for eating.

Transporting bananas requires strict temperature control. If exposed to cold, the fruit develops brown patches—a condition known as chill damage. Once in homes, placing them next to apples can speed up ripening, as apples also release ethylene. Despite their common name, bananas are technically berries. They grow from a single ovary and contain fleshy tissue, though modern varieties have almost no seeds due to selective breeding. Their peels are famously slippery—studies show a banana skin makes a surface six times more hazardous than a bare floor, similar to ice. In Swiss supermarkets, bananas are often labelled with codes like 1, 100, or 101 because of their high sales volume. However, recent shipping delays at retailers like Coop have occasionally led to shortages, highlighting the fruit's constant demand.

Bananas remain a staple in Swiss diets, thanks to their year-round availability and careful import process. Their unique ripening methods and biological quirks add to their appeal. Yet, even minor disruptions in shipping can quickly affect supply in stores.