Banana Flour
pp. 56-58 · Read in the full issue
APIA. June 24. riTHE possibility of manufacturing banana X flour for local consumption and for export, is the latest matter for general discussion here.
Mixed with wheaten flour, banana flour makes excellent bread, scones, cakes, etc.
It is cheap to produce, easy to prepare, and it utilises bananas which are not up to export standard and would therefore be wasted otherwise.
At present, Australian wheaten flour is expensive in the Territory, and the pro duction of this local substitute may en able imports to be cut to some extent.
When properly prepared and used, banana flour has a pleasant, sweet taste.
Mr. G. Bellamy, a well-knowh gold miner, returned to the Morobe district of New Guinea by the July “Montoro,” after four years’ absence. During his residence in Sydney, Mr. Bellamy was an active member of the executive of the Pacific Territories’ Association,