1. Dried slices of the entire fruit (pulp and peel) in the starchy state suitable for the preparation of alcohol or for making into a nourishing bread.
2. Meal in a starchy state from the pulp only for making into a superior kind of bread or porridge.
3. Flakes and meal in a dextrinous state for use in breweries or for making into nourishing soups, puddings, etc.
4. Dried peel and coarse meal prepared from it for feeding cattle and pigs.
5. Banana marmalade.
6. Dried bananas entire without peel put up like dried figs in boxes.
7. Raw alcohol from fresh bananas, and also from dried banana meal.
8. Syrup of bananas for confectionery, for preparations of liquors and for sweetening champagne.
9. Banana meal for the manufacture of glucose.
10. Fibre of banana and plantain prepared from the stems after fruiting, and intended for the manufacture of paper and cordage.