Food and Beverage
Chiquita Completes “Yelloway” Banana Pan-Genome, Aiming to Speed Up Disease-Resistant, Climate-Ready Bananas
Chiquita says it has reached a major scientific milestone in banana innovation: the completion of the Yelloway banana pan-genome—an advanced genetic “map” designed to help researchers and breeders develop banana varieties that can better withstand disease and adapt to climate pressures.
Announced Feb. 10, 2026, the breakthrough is positioned as a foundational tool for the global banana industry at a moment when two major threats—Fusarium wilt Tropical Race 4 (TR4) and Black Sigatoka—continue to strain growers and supply chains worldwide.
What the “banana pan-genome” actually means
In simple terms, a pan-genome goes beyond a single reference genome. Instead of looking at one “standard” genetic blueprint, it captures a broader range of naturally occurring genetic variation across bananas. Chiquita says this wider view allows for more precise research, supports biodiversity preservation, and strengthens long-term breeding programs.
The pan-genome focuses on Musa acuminata, the species behind widely known banana varieties such as Gros Michel and Cavendish—names that matter because they represent the kinds of bananas consumers recognize and buy every day.
Yelloway: the partnership behind the research
The pan-genome was developed through Yelloway B.V., an innovation joint venture between Chiquita and agricultural technology company KeyGene. According to the announcement, Yelloway was created to unlock banana genetic diversity and advance classical breeding using advanced genomic tools.
Chiquita said the pan-genome was developed using Oxford Nanopore sequencing technology, and that the effort included collaboration across the banana value chain. One notable partner: Innocent Drinks, which provided match funding through its Farmer Innovation Fund.
Why this matters now: TR4 and Black Sigatoka
The timing is not accidental. TR4—often described as one of the most serious disease threats to bananas—continues to spread globally. Meanwhile, Black Sigatoka is driving more than $100 million in annual protective costs, according to the release.
Chiquita’s message is clear: if breeders can identify resilient genetic traits faster and with more accuracy, the industry can move from broad genetic exploration to targeted breeding decisions—potentially accelerating the development of bananas that are more disease-resistant, more climate-resilient, and still aligned with what consumers expect from the fruit aisle.
Researchers compare it to upgrading from highways to GPS
Professor Gert Kema, a Yelloway board member and emeritus professor of phytopathology at Wageningen University, described the pan-genome as a high-resolution guide to banana genetics.
He compared earlier genetic tools to driving “mainly on highways,” enough to reach major destinations—but not enough to navigate the full landscape. The pan-genome, he said, provides the “GPS coordinates” needed to explore the entire genomic terrain in detail.
Fernando Garcia-Bastidas, Head of the Yelloway Banana Breeding Program, emphasized the practical impact: the pan-genome helps researchers analyze, select, and deploy the most relevant genetic material—speeding up the development of improved banana varieties resistant to major threats like TR4 and Black Sigatoka.
Chiquita Sustainability Director Peter Stedman added that the work is meant to extend beyond one company, pointing to collaboration across the supply chain as a key driver of progress.
Spotlight at Fruit Logistica in Berlin
Chiquita also shared insights from the project at Fruit Logistica in Berlin, where Stedman participated in the event’s Sustainability Panel. The company highlighted science-based innovation and cross-industry collaboration as essential for building a more resilient banana supply chain.
Opening access to researchers
In a move aimed at broader industry impact, Yelloway plans to provide academic researchers access to the banana pan-genome through a dedicated web portal—supporting continued collaboration and advancement in banana research and breeding.
What to Watch For
- Research access: When Yelloway’s web portal goes live and how widely academic teams use the pan-genome.
- Breeding timeline: Early signals on how quickly the tool translates into new varieties with stronger resistance to TR4 and Black Sigatoka.
- Field performance: Whether future banana candidates hold up in real-world growing conditions while maintaining taste, texture, and shelf-life.
- Supply chain collaboration: More cross-industry funding and partnerships (like Innocent Drinks’ Farmer Innovation Fund support) that speed adoption.
- Cost impact: Any reduction over time in the high annual protective costs tied to Black Sigatoka management.
About Chiquita
Chiquita is a global produce company operating across nearly 70 countries and has produced bananas for more than 150 years. The company says its sustainability work is guided by its “Behind the Blue Sticker” initiative, and it recently received recognition including being named one of America’s Most Loved Brands by Newsweek and a 2025 Good Housekeeping Snack Award winner.
For the banana industry—and for consumers who rely on the Cavendish as a grocery-store staple—the completion of the Yelloway banana pan-genome signals a push toward a more resilient future, where science and collaboration could help keep bananas on shelves despite escalating disease and climate challenges.
Source: Chiquita Brands International, Inc. (PRNewswire), Feb. 10, 2026
If you want, I can also format this for STM Daily News with: 5 SEO headline options, a meta description, suggested tags, and a short “What to Watch For” box for the end of the post.
Related Links (Further Information)
- PRNewswire (Press Release Distribution) – The distribution platform where Chiquita’s announcement was published.
- Chiquita Brands International – Company background, sustainability initiatives, and brand updates.
- KeyGene – The plant breeding and genomics partner in the Yelloway innovation joint venture.
- Oxford Nanopore Technologies – Information on the sequencing technology referenced in the announcement.
- Fruit Logistica (Berlin) – Event details and sustainability programming referenced in the release.
Stay Updated with STM Daily News
For more Food & Beverage coverage—industry innovation, supply chain updates, and the stories shaping what ends up on our plates—visit STM Daily News – Food & Beverage . We’re tracking the headlines and the “what it means” so you can stay current without the fluff.
Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
Recipe of the Week
Creative Cupcakes to Complete Your Easter Feast
The Chocolate Easter Egg Cupcakes bring joy to post-Easter gatherings with a moist cake, creamy frosting, and delightful chocolate candies. The recipe, requiring a 30-minute prep and 15-minute cook time, offers a treat for chocolate lovers. For more dessert ideas, visit Culinary.net.
Last Updated on April 19, 2026 by Daily News Staff
(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.
To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.
Chocolate Easter Egg Cupcakes
Recipe adapted from A Classic Twist
Prep time: 30 minutes
Cook time: 15 minutes
Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 3 sticks unsalted butter, softened and cubed
- 3 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2-3 drops brown food coloring
- egg-shaped chocolate-coated candies
- To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
- In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
- Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
- Divide evenly among cupcake liners.
- Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
- Cool cupcakes on wire rack.
- To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
- Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.
Photo courtesy of Unsplash
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