Plantain Flour

Agricultural Commodities, Foodstuff Exports / By

What It Is

Plantain flour is a finely milled powder made from unripe green plantains that have been peeled, sliced, dried, and ground into a soft powder. It is a popular gluten-free flour substitute in many parts of the world, particularly in African, Caribbean, and health-conscious international markets. Unlike ripe plantains used for frying or cooking, green plantains are used to produce a more starchy and neutral-flavored flour suitable for both sweet and savory dishes.

Nutritional & Health Value

  • Rich in Resistant Starch – Supports gut health and helps regulate blood sugar.

  • High in Dietary Fiber – Aids digestion and promotes satiety.

  • Vitamins & Minerals – Excellent source of potassium, iron, magnesium, and vitamin B6.

  • Low Glycemic Index – Ideal for diabetics and weight management.

  • Gluten-Free – Perfect for individuals with celiac disease or gluten sensitivity.

Export Importance

Plantain flour has become an in-demand export commodity due to rising global interest in:

  • Gluten-free diets

  • African and Caribbean cuisines

  • Plant-based and natural foods

It provides added value to plantains beyond local consumption, reducing post-harvest losses and supporting rural farmers.

Forms Available for Export

  • Raw Plantain Flour – Pure unripe plantain powder without additives.

  • Fortified Plantain Flour – Enriched with vitamins or blended with other flours like yam or cassava.

  • Instant Plantain Flour – Pre-cooked and ready-to-mix for quick meals.

Uses

  1. Traditional Meals – Used to prepare “swallows” like amala plantain eaten with soups.

  2. Baking – Substitute for wheat flour in bread, pancakes, muffins, and cookies.

  3. Health Products – Ingredient in fitness and wellness meal plans.

  4. Thickener – Used in soups, sauces, and baby foods as a natural thickening agent.

Packaging for Export

  • Retail Packs: 500g, 1kg, 2kg sealed food-grade pouches.

  • Bulk Packaging: 25kg, 50kg polypropylene bags with inner liners.

  • Custom Branding: Private label packaging available for foreign distributors.

  • Label Requirements: Nutritional facts, HS code, country of origin, manufacturing & expiry dates, batch number, storage instructions.

Export Specifications

  • Moisture Content: ≤ 10%

  • Texture: Fine, smooth powder free from lumps or foreign particles.

  • Color: Light cream to pale yellow (depending on processing).

  • Shelf Life: 12 – 18 months in a cool, dry environment.

  • Certifications: SON, NAFDAC, HACCP, ISO, Phytosanitary Certificate, Certificate of Origin.

HS Code

  • HS Code: 1106.30 – “Flour, meal and powder of products of Chapter 8 (fruit).”

Top Export Destinations

  • United Kingdom – Large African and Caribbean diaspora, growing gluten-free demand.

  • United States & Canada – Expanding ethnic food market.

  • Europe & Middle East – Growing health-conscious populations and alternative flour markets.

  • Asia – Used in specialty diets and functional food industries.

Market Drivers

  • Health Awareness: Demand for gluten-free, diabetic-friendly foods.

  • Cultural Demand: Diaspora communities seek familiar foods.

  • E-commerce: Growth of ethnic food stores online.

  • Food Innovation: Used in energy bars, baby foods, and ready-to-eat mixes.

Plantain flour export is a high-potential agribusiness that meets both ethnic and mainstream global food trends. Its versatility, nutritional profile, and long shelf life make it a valuable export commodity for any agro-exporter.

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