Published January 13, 2016

The Strange Power of Banana Prices

Bananas are heavy-hitters of the food world. The average American eats 25 pounds of bananas per year, putting the tropical fruit at the same level as staples like eggs and milk. The popularity of bananas seems has inspired a price war between retailers, causing the price to drop significantly in the past year despite worries about the future availability of the fruit.

In 2014, the average price per pound of bananas was $.60. One year later, the average is $.58. Analysis of the food retail market in the Chicago area shows that stores use low banana prices to try to capture customers from rival businesses. When the Mariano’s chain of grocery stores wanted to capture new customers in Chicago, it started selling bananas for a ridiculous $.29 per pound. Although this technique can currently be used successfully, the era of plentiful cheap bananas may soon be coming to an end.

It’s kind of astonishing that bananas are so cheap in America to begin with. They have to be grown far away in tropical climates and only stay fresh for about two weeks after picking. The fruit’s massive popularity was the only thing that allowed prices to be so lo. Now, however, a fungal disease threatens to destroy the trees that provide 95 percent of  the world’s banana crop. Bananas could soon go back to being an exotic and hard-to-find luxury.

Read the full article here: The Banana Gauge: How do Banana Prices Affect Food Retail?

Related Post:
  1. A Food Allergy Wonder Woman Like No Other
  2. The Hidden Food Costs That Are Killing Your Profits
  3. Why is Grilled Food Trending? Less Fat, More Flavor
  4. From bad to good: Tools to get your staff on track
  5. To Free Pour or Not to Free Pour – That is the Bartender’s Question
  6. Delivery driver stabbed and carjacked, still delivers pizza
  7. How a rebrand of Huxley’s restaurant led to a 16% sales increase
  8. All-Day Breakfast Could be Key to Unlocking Profits
  9. Adventurous Diners Demand Fresh, Sustainable, Interesting Food
  10. 3 more ways to reduce last-minute call-offs