ニューヨーク・タイムズのインスタグラム(nytimes) - 8月7日 06時21分

Millions of bananas arrive every week in New York City. Every week, one ship alone brings 40 container loads — or about 4 million bananas — to Red Hook Container Terminal in Brooklyn. It takes a lot to get them from the boat to the bodega. Like all cargo, the containers of bananas go through a radiation detector at the terminal. And a few containers from each shipment are opened and inspected by customs officials. The bananas’ next stop: a ripening warehouse in North Bergen, New Jersey. The ripening rooms are kept between 56 and 66 degrees. Too cool, and the bananas turn gray and bark-like. Too warm, and they get mushy inside. The process takes about 4 days. When it’s done, the bananas are loaded into trucks again, this time bound for grocery stores, restaurant suppliers, and wholesalers. This last location is where the Manhattan fruit stand vendor enters the equation. And after a hearty round of haggling, the bananas are finally taken in unmarked trucks, at night, to fruit stands near you — where you'll be able to buy them at 4 for $1, of course. Visit the link in our profile to read more about New York City bananas, like those photographed here by @vincenttullo. #?

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