All the other species of bananas tend to turn brown almost immediately after or around the time they are fully ripe, and that makes them less commercially viable.
So I would say that these gene splices are less interesting for the Cavendish directly and more interesting for bringing genetic diversity into the produce isle. We could have five kinds of banana like we have five kinds of pears. Which indirectly helps the Cavendish by slowing down the doom clock on banana plantations.
Side note: Let us avoid pseudoscientific and pseudophilosophical language like this bit. It is suggestive of the homunculus fallacy, it misconstrues the nature of perception, and ignores the role of habit and cultural influences. It's also artificial, stylistically stodgy, and comes off as pretentious in a gauche, pop sci kind of way.
The market demands bananas that are not brown when they are ripe.
Farmers ? https://en.m.wikipedia.org/wiki/United_Fruit_Company
its almost as if the roles of habit and cultur influence the way that a human brain makes sense of its stimulus.
No, we're not. Back in the 1950s our grandparents were eating Gros Michel bananas. Now, we're eating (by all accounts) inferior Cavendish bananas.
https://www.epicurious.com/ingredients/history-of-the-gros-m...