Unluckily, these bananas have a low vitamin A (PVA) and iron content, meaning banana-based diets are low in these micro-nutrients, resulting in inadequate nutrition. Problems include high levels of vitamin A deficiency, anaemia and stunting in children.
A project known as Banana21 was set up in 2005 to reduce micro-nutrient deficiencies in Uganda and nearby countries through the creation of edible bananas with superior PVA and iron levels. A genetic modification approach was adopted.
(A) PVA-biofortified Cavendish bananas tested in Australia; (B) PVA-fortified (left) and wild-type control (right) Nakitembe EAHB tested in Uganda.
Technologists from Queensland University (Australia) and the National Agricultural Research Organisation in Kampala (Uganda) published a report on the PVA biocertification component of the Banana21 project, on the studies conducted in Australia, the transfer of technology to Ugandan colleagues and implementation in Uganda. Challenges and potential future obstacles are also addressed.
"Ever since the beginning, the Banana21 project tried to develop EAHB lines with PVA levels that could supply 50% of the daily intake for 300 g/per person per day. According to results obtained so far, it's highly likely that the transgenic ranged developed thanks to the Banana21 project will be released by 2021. The M9 range, which is also resistant to the Black Sigatoka disease, will have a bigger impact in plain areas, while Nakitembe will be more suitable for plateau areas."
In this area, bananas are important on both a cultural and food safety level. Combined with low-cost distribution and managed by producers, these Golden bananas could be an effective strategy to reduce problems connected to vitamin A deficiency over the next decade.
Source: Jean-Yves Paul, Robert Harding, Wilberforce Tushemereirwe, James Dale, 'Banana21: From Gene Discovery to Deregulated Golden Bananas', 2018, Frontiers in Plant Science.