Between the harvest and their arrival on the store shelves, a number of different stages occur. Once cut, the bananas are loaded into containers in the boat. In the containers, (which are kept at a temperature of 13°C), mechanical ethylene extractors to avoid them ripening too quickly during the crossing.

The banana clusters are still green when they arrive at our warehouses. Our quality staff then inspect them before placing them in the ripening chamber for a ripening cycle which lasts an average of six days. From their original temperature of 13 to 15°C upon arrival, they are "heated" to a minimum of 16°C. The ripening process in the true sense of the word begins with the circulation of ethylene in the ripening chambers. This gas, (which is comprised of 95% azethyl and 5% nitrogen), is naturally emitted by climacteric fruit such as kiwi fruit. It converts the fruit’s starch into sugar and triggers the ripening process.

The different stages of the ripening process are facilitated by computer-controlled air circulation systems used in our ripening chambers. These effectively control both the circulation of the air and the transpiration of the fruit, removing any surplus ethylene. Maintained at a constant level at the start of the ripening cycle, the temperature of the fruit is gradually reduced until it is completely cool.

Following removal from the ripening chambers, the bananas are graded according to their colour. Each colour corresponds to one of the six stages of the ripening process, enabling us to offer our clients fruit with a ripening level adapted to the needs of their market. For information, the colour in highest demand is 3.5 ("green approaching yellow").