In order to obtain a box of bananas it is necessary to pursue the following procedures on either the cutting day or the harvesting day.

Calibration
As the word indicates, this work entails finding out whether the fruit is of the right calibre and right age and whether it meets the specifications layed out by the client. The calibration of the fruit is done on the field. Generally the measuring of the banana is done on the second last“hand”- also called the sun- hand - of the banana shrub, and on the middle “finger” of the banana cluster.

Harvesting
Once the age and correct calibration are determined, the harvesting of the roots can begin. This consists of cutting the fruit from the tree by the roots. For the cutting various methods exist, the most traditional way is to cut the shrubs with a sickel or  knife.  

Transfer
Once cut, the banana shrub is transferred in a holder to a cablewire where it is placed on a conveyor belt for transportation to the packaging plant and storage yard.

Sorting
Here the fruit is being sorted again so that it meets our clients' requirements. In general, this ranges from grade 39 to 46 in Europe, and from grade 40 to 47 in the United States. At this stage, unsuitable or rotten fruit is being sorted out and or destroyed.

Removal of the flowers
This consists of removing the flowers from the tips of the banana fingers.

Washing
A thorow washing of the fruit ensures that the roots are not stained by fresh latex.

"Desmane" or Removal
This process consists of removing the banana hands one-by-one from the shrub and placing them in a bath ready for selection.

Selection
At this stage the unsuitable banana fingers, such as twins, disformed fingers, and those with excess cuts or partially spoilt ones, are taken out.

Classification and weight
The weigher is responsible for sorting the fruit into three weight divisions - small, medium-sized and large. He fills up the tubs  until the required weight, usually 43 kilos, is met.

Labelling
Labels are attached that correspond to the brand names on the boxes. In general, labels are put on the first finger from the left and then on every other one.

Fumigation
In order to prevent the crowns from rotting, the banana clusters are fumigated with a mixture of fungicides in order to prevent the crowns from rotting.

Draining
The fruit is being placed on a 12 m long rollable draining frame.

Wrapping
The Fruit or rather the clsuters, are being placed in their respective boxes.

Vacuumpackaging|
The air is being sucked out off the plastic wrapping.

Packaging
A lid is placed on top of the boxes.

Transport
The transport from the facility to the port is conducted by truck. The trucks can carry up to 500 boxes or 1000 in containers.