The aim of the work was the optimisation of conditions for the extraction of juice from surplus bananas using pectolytic enzymes. Juice extracted in this way could be 'used to make other products, e.g. beverages, wine, vinegar. Bananas were supplied by Geest Industries Ltd., and were of known history and variety (Cavendish). The sample~ w'ere allowed to ripen under controlled conditions of temperature and relative humidity, and were enzyme-treated at the same degree of ripeness as determined by sugar content (18.0 + 0.3% w/w).