Over at Edible Geography, Nicola Twilley documents the banana ripening process at a facility in the Bronx.
During our visit, Paul Rosenblatt told us that he aims to ripen fruit in five days at 62 degrees, but, to schedule fruit readiness in accordance with supply and demand, he can push a room in four days at 64 degrees, or extend the process to seven days at 58 degrees.
“The energy coming off a box of ripening bananas could heat a small apartment,” Rosenblatt explains, which means that heavy-duty refrigeration is required to keep each room temperature-controlled to within a half a degree. In the past, Banana Distributors of New York has even experimented with heating parts of the building on captured heat from the ripening process.
To add to the complexity, customers can choose from different degrees of ripeness, ranging from 1 (all green) to 7 (all yellow with brown sugar spots). Banana Distributors of New York proudly promise that they have “Every Color, Every Day,” although Rosenblatt gets nervous if he has more than 2000 boxes of any particular shade.