Pineapple Puree/ Pulp :
General Description :
The pineapple is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceae family although sometimes it can be taller. In appearance, the plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can exceed this. Once it flowers, the individual fruits of the flowers join together to create what is commonly referred to as a pineapple.

The flesh and juice of the pineapple are used in cuisines around the world. In many tropical countries, pineapple is prepared and sold on roadsides as a snack. Chunks of pineapple are used in desserts such as fruit salad, as well as in some savory dishes, including pizza toppings, or as a grilled ring on a hamburger. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. Pineapple is a good source of manganese, vitamin C and vitamin B1.The juice of the pineapple is served as a beverage, in baby foods and in ice-creams and milk shakes.

Specification of Pineapple Puree/Pulp :

Physical, Chemical and Organoleptic Characteristics

T.S.S (°Brix) Min 9
Acidity(% as C/A) Min 0.25
pH <4.50
Colour Golden Yellow or Amber
Flavour Typical Ripe Pineapple Flavour
Taste Natural & Characteristic Ripe Pineapple Taste & free from off taste

Microbial Characteristics

T.P.C CFU/g <10
Yeast & Mould CFU/g <10
Coliform  per gram Absent
Pathogens per gram Absent

Packing :

Puree/Pulp : 1 x 215 Kgs size Aseptic Bag in MS Drum/80 Drums per 20’ fcl

Storage : It should be stored at cool & dry place at Ambient Temperature. Preferably below 15 ºC for extended shelf life.

Self Life : 18 months at Ambient Temperature

Seasonal Chart