Modern Techniques

The Pineapple coming from our region is free of any chemical residue and is thus termed as an ORGANIC Fruit Product.

In organic farming, no chemical fertilizers or pesticides are used. Normally farmers use urea to increase the weight of the pineapple, which is not used in organic farming. Because the crops cannot be treated (dipping) with insecticides/ fungicides on organic pineapple plantations, the farmer is forced to pay particular attention to the quality and origin of the shoots (diseases that can be transmitted from crop to crop). This is especially the case for shoots that have been bought. In principle, we use shoots from the plantation itself and work very carefully.

After harvesting, the fruits are sorted, because only those that are fresh, ripe to make jams. Jams can also be made from previously prepared, frozen fruits and pulp.

The manufacturing process of pineapple products Slices and Juice involves many steps and different sub-processes.

Ripe and matured pineapples are washed, graded and peeled. Then they are crushed in the crusher to obtain juice. The peeled fruit can be cut into a variety of shapes, according to type (indicated by the crosses in the table). The shape of the cut fruit must be given on the can (slices, diced, pieces etc.). The peeled fruits are then pulped, and sugar added. They might also be mixed with water or fruit juice.
Filling in jars or cans
The cut pieces are now filled into jars or cans and covered with syrup.

Vacuum sealing
After the jars or cans have been vacuum sealed, they are either pasteurized (temperatures above 80°C) or sterilized (temperatures above 100°C).
After the heating process, the canned fruits are first cooled to 40°C, and then subsequently down to storage temperature
Labelling ,Packaging and Storage
After they have been cooled, the canned fruits are labelled and stored. In order to be exported the slices/pulp/juices can be packed into single or wholesale packages (bulk) consisting of glass jars, tin cans or polyethylene or polypropylene bags, and also filled antiseptically into ‘bag-in-boxes’