Well... I mean, have you looked at Mistral models on a Pareto frontier graph? Or even just a benchmark graph?

It's like they're living in a different era.

This isn't about homes, their focus is on commercial buyers, who want to e.g. include bananas in fruit salads and whatnot.

Man, you must be... at least mid-70s? Even my parents are too young, and I feel old ;)

Anyway, congrats on living this long, and I hope you have many more good years ahead of you :)

(And yes there are, you can order them from rare fruit growers, if you're willing to shell out for it ;) )

I'm trying to figure out what you're talking about. Are you maybe talking about PEPC binding of bicarbonate and dissolved CO2? That's a replenishing / balancing pathway for the citric acid cycle to make up for the plant robbing from it when it sequesters nitrogen (and to restore pH). It contributes at best 1-2% of the plant's carbon, and that's only if nitrogen uptake is very heavy. And bicarbonate and CO2 (they form an equilibrium) are not "soil carbon"; they're not part of the soil, they're just gas dissolved in soil moisture; the same applies equally whether the plant were grown in rich fertile humus or totally inert sterile perlite. Humus is inert and decay-resistant (that's why it persists).

A couple other guesses as to what you mean. Scavenging of free amino acids from decaying matter? Plants do that to capture nitrogen. Any carbon captured inadvertently in the process is completely irrelevant in scale. They can also pick up very tiny amounts of sugars - not physiologically relevant.

Or are you saying that soil matter rots, CO2 returns to the air, and then plants "breathe" it in? I mean, it's... technically true? But it's still atmospheric CO2 at that point, in an atmosphere shared with all life.

If not, I'm baffled. Maybe you're confusing "corn is a heavy feeder" with thinking that means carbon? (that's about fertilizer). Or perhaps you're confusing how effective corn is at capturing carbon and depositing it in soil with thinking that that's coming from the soil? I'm just guessing here.

2-bit crypto schemes

I think the president is running a grave risk of his key being brute-forced!

Please, for the love of God, read the article...

I probably did when i was a child

How old ARE you? *boggle*. Or did you vacation in exotic locales or order fruit from rare fruit sellers as a child?

Gros Michel was pretty much entirely off US supermarket shelves by 1965. Are you like 70 years old or something?

You have to store them in your crispr drawer.

Fe'i bananas are neat, they're not even from the same two crossed species as the other ~99% of bananas on Earth, or even in the same Musa subgroup. They grow upright instead of hanging down. They ripen orange, mottled/striped, or brick red, and are, as noticed, yellow inside, with like 100x the beta carotene of a Cavendish. The sap is purple and can be used as a dye. Different number of chromosomes (not just ploidy). Etc. Very different!

Just another case of the Polynesians doing their own thing ;) They originated in New Guinea and the Solomon Islands and then the Polynesians took them everywhere with them in their boats. And when we're talking bananas, that means transporting live plants (corms).

Tell me you've never eaten a Gros Michel without telling me you've never eaten a Gros Michel.

BTW, if you want nutritious bananas, you don't want the mainstream A*/B* lineages at all, you want the fe'i (Pacific) lineages. They have so much beta carotene that not only is their flesh golden, but they'll turn your urine fluorescent as well ;) Most are cooking bananas, but there are some 'Karat' varities that are good out-of-hand if you let them ripen long enough.

I've got bad news for you: despite what you read online, Gros Michel tastes almost exactly the same as Cavendish. Maybe slightly better, but not very different. Which is why Cavendish was chosen from the ~1000+ banana cultivars out there to replace it. If you want new tastes, Gros Michel is not the banana you should be looking for.

Nutritional content is, realistically, better. PPO is pretty much an antinutrient (in addition to degrading polyphenols, it also degrades vitamin C and protein digestability).

This is, once again, NOT about ripening, it's about oxidation of the flesh after you cut it open. Please, people READ.

People who write this almost exclusively have never eaten a Gros Michel.

Regardless of what people write online, it tastes almost identical to a Cavendish. That's why Cavendish was chosen to replace it. It's maybe a bit better, but it's not a radically different cultivar. There are radically different cultivars, and we should be adopting them more!