During Covid times, when farmers couldn’t take their bunches of bananas to markets, a campaign was launched to encourage them to convert the bananas into flour at home instead.
A very easy method was found for converting raw bananas — of any variety — into flour. Nutritionally, banana flour is far superior to cereal and pulses flour. Its low glycemic index makes it suitable for diabetics too. It was a good idea for which a market seemed to exist. Many farmers responded enthusiastically to the campaign.
But, like all great ideas, this one too came with a hitch. . .
