In South Kivu, banana occupies the first place in terms of cultivated area. Although the yield of bananas is still low, production varies between 4 and 10 tons per hectare per year. However, heavy threats from diseases and pests are currently affecting the production of bananas and plantains. Among these threats, we find bacterial wilt of banana. The aim of this study is to compare four varieties of banana for the production of rejects by the method of macro propagation in Mushweshwe. Four varieties of banana were used so, two of beer (Yangambi and Nshikazi) and two others cooking varieties (Cavendish and Gros Michel) were multiplied by the method of macro propagation. The 4 varieties combined 200 strains (cormes) at the rate of 50 units per variety. The stumps were sterilized with hot water. The results showed mother strains of the Nshikazi variety had a significantly lower mean circumference than the others, but the average number of rejects produced was not significantly different between the four varieties even if this variety Nshikazi (53 rejects) was high followed by Yangambi 35 rejects in second place, followed by Cavendish with 34 rejections and finally Gros Michel with 32 rejects. The correlation analysis between strain size and the number of weaned rejects showed that at a certain level, strain size negatively affected the production of rejects. Thus all the varieties used are good for the production of rejects. Finally, the estimate of production cost shows that the use of local equipment for the production of rejects costs less than the use of the standard unit.