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Bagging consists in placing a cover over the bunch to protect the fruit against damage caused by insects and other animals, by rubbing against the leaves or by the application of chemical products.
The innovation is attributed to Carlos Gonzales Fajardo in 1956 in Guatemala. The practice has since spread to all export plantations and is considered essential to increase yield and improve fruit quality. The cover creates a microclimate that maintains a high temperature and prevents chill damage. Depending on the study, the temperature over a 24-hour period increases on average by 0.5°C inside the cover and can increase by 7°C in the warmest hours. This microclimate can reduce by many days the flower-to-harvest interval (between 4 to 14 days depending on the type of cover and the environmental conditions) and increase bunch weight.