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Native starches were extracted from four new banana hybrids (CRBP 14, CRBP 39, FHIA 17 and FHIA 21) and from Orishele, a plantain variety (Musa spp) used as control. Purity (determined by the polarimetric method), iodine complex absorption spectrum (conducted according to Garcia and Lajolo), size and shape of granules (determined with a scanning electron microscope and an optical microscope equipped with a micrometer), swelling power and solubilization patterns (determined according to Leach et al.) were the characteristics under study. For the four banana hybrids, starch purities range from 96.55 to 97.83%, whereas it stands at a medium value in the case of the control (Orishele variety). The absorption maxima of the starch-iodine complexes for the five cultivars occurred between 620 and 630 nm, with absorption averages ranging between 1.11 and 1.85%. Again, the control variety Orishele has medium value for iodine absorption. The majority of starch granules is of oblong shape, and their lengths range from 3.33 to 56.66 mm. CRBP 14 and CRBP 39 have the largest granule sizes, followed by Orishele; hybrids FHIA 21 and FHIA 17 having the smallest sizes. At high temperatures hybrid FHIA 17 shows the lowest increase of swelling and solubilisation. This hybrid also presents the lowest setback, swelling and solubilisation values. This hybrid also has the smallest starch granule sizes together with the lowest iodine absorption. Apart from starch setback, the other three hybrids (CRBP 14, CRBP 39 and FHIA 21) show characteristics that are superior to those of the control. Hybrid FHIA 17 can be classified as of sweet banana type, whereas the three other hybrids are of plantain type.

This article is based on a report published by global chocolate manufacturer Barry Callebaut (BC) which estimates a shortage of cocoa by 2022. In its capacity as largest chocolate manufacturer in the world, BC 1 has been producing chocolate and assorted confectionery products for more than 150 years. Their range of activities span from industrial food manufacturing, chocolatiers, and retail to a diverse clientele from across the globe. In 2013, the company dominated the global marketplace with an estimated market share of 40%. 2 Therefore, it can be said that the company has an extensive understanding of both the market and supply chain related to its products. Hence, any concerns the company may have about the sector can be accepted as sound. The likelihood of a severe cocoa shortage is bolstered by a newspaper article published by Bloomberg News on 2 December 2013. The article titled Global Cocoa Deficit Triples as Second Year of Shortages Loom 3 said the demand for cocoa butter which is used to make chocolate was increasing while the harvesting of cocoa beans declined. 4 In the same year, citing another report from the International Cocoa Organization (ICCO), the article also noted that "demand outstripped production by 160,000 metric tons".