Pineapple: Organic Farming in The Tropics and Subtropics

Organic Farming in the
Tropics and Subtropics

Exemplary Description of 20 Crops
Pineapple
© Naturland e.V. – 2nd edition 2001

These cultivation guidelines have been published by Naturland e.V. with the kind support of the
Deutsche Gesellschaft für Technische Zusammenarbeit mbH (GTZ, German Agency for Technical
Cooperation) financed by the Bundesministerium für Wirtschaftliche Zusammenarbeit (BMZ,
Federal Ministry for Development Cooperation). The cultivation recommendations at hand for 20
crops of the tropics and subtropics being of significant importance for the world economy were
written by various authors.
Naturland would like mention the following authors and thank them for their contributions:
Franz Augstburger, Jörn Berger, Udo Censkowsky,
Petra Heid, Joachim Milz, Christine Streit.
The cultivation guidelines are available in English, Spanish and German for the following crops:
banana, brazil nut, cashew nut, cocoa, coconut, coffee,
cotton, hibiscus, macadamia, mango, papaya, peanut,
pepper, pineapple, sugar cane, sesame, tea, vanilla.
The cultivation guidelines for Bananas, Mangoes, Pineapples and Pepper were revised in 2001 for
the United Nations Conference on Trade and Development (UNCTAD) by Udo Censkowsky and
Friederike Höngen.
In 2002 two more guidelines, for rice and date palms, were published in English.
All the authors emphasize, that the cultivation recommendations at hand can just provide general
information. They do not substitute technical assistance to the farmers with regard to the location.
All indications, data and results of this cultivation guidelines have been compiled and cross-
checked most carefully by the authors. Yet mistakes with regard to the contents cannot be
precluded. The indicated legal regulations are based on the state of the year 1999 and are subject
to alterations in future. Consequently all information has to be given in exclusion of any obligation
or guarantee by Naturland e.V. or the authors. Both Naturland e.V. and authors therefore do not
accept any responsibility or liability.
Furthermore the authors kindly call upon for critical remarks, additions and other important
information to be forwarded to the address below. The cultivation guidelines will be updated
regularly by Naturland e.V.
Naturland e.V.
Kleinhaderner Weg 1
82166 Gräfelfing
Germany
phone: +49 - (0)89 - 898082-0
fax: +49 - (0)89 - 898082-90
e-mail: naturland@naturland.de
website: www.naturland.de
We pass our gratitude to Peter Brul of Agro Eco for his helpful comments on the manuscript. Our
best thanks are also devoted to all supporters of this publication, in particular Mrs Sybille
Groschupf who cleaned up the text from errors in strenuous detail work and did the attractive
layout..
II Special Section: Organic Cultivation of Pineapple
Index
1. INTRODUCTION ............................................................................................ 1
1.1. Botany ........................................................................................................... 1
1.2. Varieties and countries of origin.................................................................. 1
1.3. Uses and contents......................................................................................... 1
2. ASPECTS OF CULTIVATION ....................................................................... 2
2.1. Site requirements .......................................................................................... 2
2.2. Seeds and seedlings ..................................................................................... 2
2.3. Planting methods and cultivation systems................................................. 3
2.4. Supplying nutrients and organic fertilization management ...................... 7
2.4.1. Nutrient requirements....................................................................................... 7
2.5. Biological methods of plant protection....................................................... 7
2.6. Crop cultivation and maintenance............................................................... 8
2.6.1. Crop monitoring ............................................................................................. 8
2.6.2. Weed Management......................................................................................... 8
2.7. Harvesting and post-harvest treatment....................................................... 9
2.7.1. Harvesting ........................................................................................................ 9
2.7.2. Post-harvest treatment..................................................................................... 9
3. PRODUCT SPECIFICATIONS AND QUALITY STANDARDS...................... 9
3.1. Fresh pineapples ......................................................................................... 10
3.1.1. Processing ..................................................................................................... 10
3.1.2. Packaging and storage .................................................................................. 10
3.2. Dried pineapples.......................................................................................... 10
3.2.1. Processing ..................................................................................................... 10
3.2.2. Quality requirements ...................................................................................... 12
3.3. Pineapple jam .............................................................................................. 15
3.3.1. Processing ..................................................................................................... 15
3.4. Canned pineapples...................................................................................... 19
3.4.1. Processing ..................................................................................................... 19
3.5. Pineapple pulp ............................................................................................. 24
3.5.1. Processing ..................................................................................................... 24
ANNEX: QUALITY REQUIREMENTS..................................................................... 30
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Naturland e.V. – 2 edition 2001
Organic Cultivation of Pineapple

1. Introduction
1.1. Botany
Pineapples (Ananas comosus L.) originate from tropical South America. They are
still cultivated there by the low-land population, who have integrated them into their
agroforestry systems in a variety of ways. The varieties differ greatly in both taste
and shape. Each variety also has local types. All pineapples are self-sterile and
mostly free of seeds. The seeds are therefore only inseminated via external
sources. The pineapple is a xerophyte, and can survive long dry periods. Rainwater,
mist and dew are collected by the leaves and stored.
1.2. Varieties and countries of origin

Organically grown pineapples are found in the following countries: Burundi,
Cameroon, Columbia, Ghana, Guinea, Honduras, India, Sri Lanka, Togo, Uganda,
USA.
No special varieties can be recommended for organic cultivation due to a lack of
scientific research. One important aspect is its lack of spikes, as also occurs
amongst certain cayenne varieties. Other differentiation characteristics are: size,
shape, flesh colour, taste and transportability. In addition, in many countries, local
“varieties” are cultivated which are either suited for planting on conventional
plantations or in agroforestry systems. In the latter case, a variety must be chosen
which has a sufficient shade tolerance.
1.3. Uses and contents

Pineapples are eaten fresh or processed into dried fruits, juice and as canned fruits
Contents and weight in 100 g of the edible parts:
Content Weight
water 86 g
Digestible carbohydrates 13 g
Raw fat 0,1 g
Raw fibres 0,5 g
Vitamin A 100 (20-200) I.E.
Vitamin C 30 mg
Energy 230 kJ
Waste before usage 40%
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Naturland e.V. – 2 edition 2001 page 1
2. Aspects of cultivation
2.1. Site requirements

Pineapples as a plant of the first storey of a secondary forest eco-system prefer
semi-shadowed conditions. Under the full strength of the solar radiation, the fruits
can develop sun-burn, especially when they stand out to one side and are no longer
protected by the crown.
For good harvests, 1000–1500 mm of rainfall are necessary (600 mm and 2500 mm
being the outer limits). Pineapples prefer stable temperatures. Temperatures under
20°C can lead to metabolic disturbances and chlorotic discolouring. For this reason,
away from equatorial regions, pineapples are generally only planted up to heights
below 700 m. In warmer, wetter regions (near to the equator) the growth period up
to harvesting is 14-16 months, in cooler regions 18-20 months.
Pineapples react very sensitively to stagnant water, and sites must therefore be well
drained. Planting in depressions where stagnant water can accumulate should be
avoided, pineapples otherwise place relatively few demands on soil type and fertility.
Irrigation is only necessary when long dry period occur, although basin irrigation
should be avoided. Due to their relatively low requirements, pineapples can be
planted in degraded soil when the appropriate measures are taken, and can help to
gradually improve the soil to a normal state (compare 2.4.).
2.2. Seeds and seedlings

Pineapples are vegetative propagated by lateral shoots. The best ones to use are
the suckers at the base of the trunk. The slips that form underneath the fruits are
more numerous and can be used, yet these only begin to shoot during the second
year. The lateral shoots can be stored in the shade for up to 3 months and then
planted in utterly dry soil. Only totally healthy and if possible large shoots should be
chosen (ca. 400-500 g in weight are best), in order to ensure a uniform crop. The
shoots growing underneath the fruits can also tolerate dryness, yet not as well as
the suckers can because they are generally lighter in weight. All of the shoots
should be cut with a sharp knife to ensure that the wounds are quickly sealed, or
stored in a shady place to heal and dry the wounds more quickly. This will hinder an
infection by dry-rot fungus. Care should be taken that no mealy bugs are present in
the shoots or on the leaf blades. No soil should remain on the shoots to prevent an
infection by soil-borne fungus such as e.g. Phytophtora ssp. and/or nematodes.
The fruit crowns can also be used for planting. The crop can also be increased by
planting single leaves, which will then take up to 3 years before they produce any
fruit.
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).
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This is especially the case for shoots that have been bought. In principle, it is
recommended to use shoots from the plantation itself and to work very carefully.
Small-holdings farmers are generally forced to use shoots from their own crops for
economical reasons (small amounts, high costs). By utilising slips, a relatively large
number of plants can be produced in a short time, because depending on the
variety, one tree will produce up to 7-8 suitable shoots. Far fewer suckers are
produced, though. Due to their smaller size, the slips are first planted in a shady
place for a year before being transplanted. This is especially recommended when
the pineapples are to be integrated within an agroforestry system, because
otherwise, the cultivation procedures will be hindered and the young plants may not
develop enough dynamic to compete with the secondary crops.
2.3. Planting methods and cultivation systems

In the majority of organic plantations, local varieties are planted together with other
crops either in agroforestry or mixed crop systems. Examples exist where
pineapples are planted as a rotation-fruit with green fallow land and other crops. The
farming plan will depend upon which cultivation form is adopted (agroforestry
system, mixed crops as a bottom culture, crop-rotation etc.).
Examples of differing organic cultivation systems:

Country Variety System Marketing type
Ghana Smooth Crop rotation with different Export of fresh
Cayenne crops plus undersowing of pineapples
legumes (green manure)
India local varieties Agroforestry system Export of dried
pineapples
Columbia ditto. Bottom crops in coffee Processing into jams,
plantation juices etc.
Uganda ditto. Agroforestry system Export of fresh
pineapples and dried
pineapples
Example: pineapples in a crop rotation system

1. Planting procedure
There exist a variety of planting methods (one, two or three rows), where double
rows are in the majority. The distances between the plants or rows depends upon
the variety used (tall or short plants) as well as the type of product desired (more
plants per hectare for fresh fruits than for fruits being made into jams). Distances of
25-35 cm (using alternating planting holes) between the plants are sufficient in
double-row systems, and 40-60 cm between the rows, with 75-90 cm between the
double-rows. The distances should be greater for tall varieties (e.g. Cayenne: 90 x
90 cm planting distance, 120 cm between the double-rows). The soil should be
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neither water-logged nor completely dry. The shoots should be pressed into soil
which has been lightly loosened and then filled in again. They should not be pressed
in too deeply, and the vegetation point where the leaves will sprout must lie above
the surface.
Non-climbing legumes (e.g. Arachis pintoi) can be sowed to cover the ground
(protection against erosion) and to help suppress weeds before the pineapple
shoots are planted.
2. Cop rotation
A pineapple monoculture is not permitted in organic farming systems. The
pineapples are integrated with the other crops in rotation (e.g. peanuts, beans, rice,
vegetables), whereby after the pineapples have been planted a two up to three year
break must follow. To prepare the land used for pineapple production green
manuring plants like e.g. Vigna unguiculata, Crotolaria juncea or Mucuna capitata
can be sowed prior to the pineapples.
3. Flower formation
The flower formation is induced by ethylene. On conventional pineapple farms,
special preparations can be used to induce the flower formation to occur after only
10 months. These preparations are not permitted on organic plantations. This is also
valid for carbide (CaC2). Neither in the European Regulation for Organic Agriculture
nor in the IFOAM Basic Standards the use of carbide is permitted. Nevertheless
some certification bodies are approving the use of carbide in exceptional case by
case decisions. Actually, the EU-Commission is evaluating whether carbide should
be allowed in the future1. Should carbide be used , great care must be taken to
prevent any explosions when manufacturing spraying mixtures (e.g. no copper
containers!).
4. Protection against “sunburns”
Depending on the region, very intensive solar radiation (and from a lack of shade on
the plantation) can damage the fruit (sunburns). The only method of protection in
these cases is the labour-intensive way of binding the leaves around the fruits in
order to cover them.
1 An update information is available from your certification body.
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Example: pineapples in agroforestry systems

1. Planting procedure
Pineapples are an excellent choice to plant for a limited time on young agroforestry
systems. Pineapples as well as papaya are well suited as so-called “nursery crops”
to raise trees. Yet they are less demanding regarding the soil fertility. The way that
pineapples are used on the plantation, and the types of other trees and bushes
chosen, depends on the site. In its early stages, a pineapple plant requires a lot of
light, yet later on, it will be capable of growing even under a relatively thick roof of
trees. Pineapples can only be added under limited conditions to systems which are
already quite developed, or to older plantations.
The yields of pineapples in agroforestry systems are significantly lower than those
of. One of the main reasons for this is the relatively low density of trees in
agroforestry systems. Instead of the 40,000 to 100,000 trees per hectare (according
to whether they are being grown for fresh fruit or to be canned) on conventional
mono-culture plantations, the density lies at around 5,000-25,000 trees. Yet in the
long-term, these systems actually achieve a greater stability with a higher level of
total productivity (along with the pineapples, the other crops also turn in a harvest).
In addition, agroforestry systems, especially those in regions near to the equator,
adequately fulfil the demands made upon an ecologically tenable and long-lasting
plantation system, which then also raises the soil fertility even in the long-term.
The following examples show a few of the possibilities available on organic
pineapple plantations:
A site with poor soil and heavy growth of Graminaceen
Sites that have been degraded already by the damage done by incorrect farming
methods can reach a high level of yield again, by utilising the natural regeneration
possibilities that eco-systems offer. The grass is mown down and spread over the
surface as mulching material. Manioc and pineapples are planted in the prepared
field. Seeds from the undemanding trees and bushes that naturally grow locally
should be mixed with the pineapples. The pineapples will grow under the protection
of the manioc. At the same time, the many varieties of trees and bushes that
establish themselves should be left to their own accord . Only the weeds and grass
that thrive should be cut down and spread over the surface. The tree vegetation
should be regularly cut back. In the course of time, more and more demanding
varieties can be planted in the places where organic material is beginning to collect.
The pineapple yield will not be very high in this first years. In addition to the use of
the manioc and the improvement of the soil, the pineapples can be processed into
dried fruits.
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A site with relatively good soil – system combining lemons

Young lemon plantations (up to 5 years old with diameters of 6 x 6 m) can be
converted into agroforestry systems.
A double row (0.5 x 1.0 m) of pineapple trees is sown between the rows of lemon
trees. A mixture of tree seeds (Erytrina ssp., Inga ssp., as well as primary forest
varieties) is sown along with each pineapple, together with a handful of compost to
activate the initial development. Additional bananas can be planted every 4 m. The
pineapples will develop very well in this system. The advantage lies in the
pineapples being able to be sold before the main harvesting phase of the lemon
trees has been reached.
A simple system on relatively good soil
Cuttings from 1.5-2 m tall Gliricida sepium and Erytrina ssp are planted at 2 x 3 m..
In between, a double row 1 x 1.5 m or 1 x 1 m of pineapples is planted, also with a
mix of Inga ssp. as well as other species. In this relatively simple system, that is very
similar to a young secondary forest with few varieties, the flower formation can
easily be influenced by altering the shade conditions. The entire plantation can be
eroded after 7-9 years and will afterwards have a greatly improved soil fertility.
Mixed plantation
Pineapples are easy to combine with other crops as a bottom crop. In particular:
coffee, cocoa, coconut, cashew nuts, coconut and date palms, hevea (rubber),
avocado and also mangoes.
2. Crop rotation
In diverse agroforestry systems, crop rotation is unnecessary. Although, if the
pineapples are planted as bottom crops in a mixed system, e.g. with oil or date
palms, then the crop rotation methods mentioned above must be adhered to. This is
the only way to avoid a heavy growth of pests and a decrease of the soil fertility.
3. Flower formation
The flower formation in agroforestry systems can be induced by selective tilling of
the weeds and the cutting back of trees 2 months before the blossoming is
supposed to occur. The resulting sudden influx of light will have a similar effect to
using carbide. This enables the harvesting time to be controlled in response to
market demand (e.g. before or after the usual regional harvesting season to gain a
price advantage).
4. Protection against “sunburn”

Not applicable.
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2.4. Supplying nutrients and organic fertilization

management
2.4.1. Nutrient requirements

The nutrient requirements for 1 ton of fruits are ca. 1 kg N; 0.2 kg P; 2.5 kg K; 0.3 kg
Ca and 0.1 kg Mg.
A harvest of ca. 35 tons per year, would thus require 35 kg N, 7 kg P, 88 kg K, 11 kg
Ca and 4 kg Mg. The amounts given refer to research carried out on conventional
plantations, and are therefore only intended as orienting values.
The nutrient requirements of a crop rotation system is mainly provided by green
manure (green fallow land as a first pre-crop, or sowing of non-climbing legumes).
Deficits in the potassium supply can be balanced out by the use of wood ash
(combined with compost). In exceptional cases, the certification bodies will allow the
use of potassium magnesia. All of the remnants from the pineapples production
should be spread over the soil (composting or mulching).
In calculating the amounts of compost required, it should be noted that the use of
legumes as green cover plants can supply significant amounts of nitrogen to the
soil. In this case, a compost with a rather high C/N ratio should be used. If possible,
the compost should be spread in two separate lots. One half (ca. 2.5 tons) before
planting, and ca. 2.5 tons to induce the flower formation. If the undergrowth is too
dense, then either the entire compost can be spread in one go before planting, or
the undergrowth can be mulched together with the second lot of compost.
Pineapples planted in diverse agroforestry systems will usually have no need to be
supplied with external, organic fertiliser. The less varieties an agroforestry systems
contains (especially when leguminous trees are lacking), the more the soil will need
to be fertilised with compost (or an undergrowth of soil-covering legumes).
2.5. Biological methods of plant protection

Pineapples suffer from pests and diseases seldom when good growth conditions are
prevalent. This necessitates, if possible, using plants from the plantation itself. The
following pests and diseases occur especially in systems which lack diversification.
♦ Rot root, caused by Phytophtora cinnamomi and other fungi are only a problem
in moist soils; pineapples cannot be planted in soils prone to waterlogging. Soil
qualities can be improved by selective fruit rotations and application of organic
compost material.
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♦ Thrips (carrier of the viral disease ‘yellow spot’) poses no serious problem in a
well-balanced plantation system. In chronic cases, liquid herbal manure can be
used, or in extreme situations, sulphur or pyrethrum2 sprayed among the crops.
♦ Mealy bugs (Dysmicoccus brevipes) cause ‘wilt disease’. Mealy bugs are
transmitted by ants. Should the ant population gain the upper hand, due to a lack of
natural enemies such as birds or small mammals, an infestation by lice can be
significantly reduced by laying out sugar-water traps.
♦ Nematodes can appear in pineapple monoculture plantations. Problems with
nematodes occur only on organic plantations, due to the normal practice of fruit
rotation. Care should nevertheless be taken when buying in shoots or young plants.
2.6. Crop cultivation and maintenance
2.6.1. Crop monitoring

The following points need to be heeded when cultivating pineapples:
♦ Choice of planting stock.
♦ Checking the site for water-logging. Should such areas exist on site, these
cannot be used to grow pineapples, and soil improvement measures must be
integrated into the planning of a crop rotation system.
♦ The plantation must be regularly checked to make sure that the pineapples are
allowed uninhibited growth. An infestation of mealy bugs through ants must be
stopped as soon as possible, providing shade for the fruits early enough might
help.
♦ In agroforestry systems, any shading should be thinned out 6 months ahead of
a planned harvest in order to induce flower formation.
♦ During harvesting, ripe fruits should be chosen according to their coloration.
As soon as the plantation begins to produce fruit, any harvested plants should be
removed and cut up before being spread over the soil. The plantation will also need
to be thinned out from time to time, because suckers which continually develop may
limit the amount of room available for each individual plant.
2.6.2. Weed Management

Tilling weeds is difficult to mechanise on pineapple plantations, and in its usual form,
is neither possible nor desirable in agroforestry systems. When all possible niches
are already occupied with plants, weeds will have little chance of gaining a foothold,
and can also easily be uprooted by hand. Mature weeds can be cut down with a
knife or pulled out and then cut up to be used for mulch material. One preventative
2 The European Regulation for Organic Agriculture 2092/91 as well as the IFOAM Basic Standards do
only allow for the use of natural pyrethrins (extract from the flower heads of Chrysanthemum).
Synthetical pyrethroids persist in the environment and are forbidden.
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measure is to sow non-climbing legumes before the pineapples are planted (e.g.
Pueraria ssp, (Purearia phaseoloides develops strong tendrils, and is not suitable
for pineapples)., Arachis pintoi, some Vigna ssp. among others). Usually, this
bottom culture will suppress the growth of weeds. Depending upon the amount of
water available, when enough weeds have accumulated, these can be cut down and
used as mulching material.
2.7. Harvesting and post-harvest treatment
2.7.1. Harvesting
The average harvest for Cayenne on conventional plantations is around 35-40
tons/ha. The first year will usually yield ca. 38 tons, and the following seasons ca. 25
tons/ha. The fruits must be chopped down with a clean cut of a knife, for if the fruits
are torn off, these wounds will leave behind ideal spots where fungus can develop.
The fruits should be harvested at the ideal time, and this time is dependent upon the
form the pineapples are marketed as. Fresh fruits destined for the local market are
plucked when almost ripe. Fresh pineapples destined for export are harvested
green-ripe or half-ripe (beginning to turn yellow-green at the base of the fruit), and
can then be cool-stored for up to 4 weeks (storage temperature ca. 7°C). This
enables the fruit to be transported by ship, instead of by an expensive and for
ecological reasons difficult to justify air-route. Because of their low sugar-content,
pineapples harvested too early are unpopular amongst consumers (pineapples do
not ripen afterwards). This requires the establishing of a closed cycle of cooling
facilities and dependable transport/logistic infrastructure.
The colour of the skin is an important criteria in determining the ripeness of the fruit.
Fruits destined for the European market are often classified according to the extent
to which an orange-yellow colouring has spread up from the base of the fruit:
♦ Ripeness-colour 1: Only the base is orange-yellow.
♦ Ripeness-colour 2: The orange- yellow colour covers half of the fruit.
♦ Ripeness-colour 3: The orange- yellow colour reaches further up.
♦ Whole of the fruit.
In connection with the colour-scale of pineapple ripeness, it is worth noting that
chemicals often used to promote the uniform colouring of the fruits is not permitted
on organic plantations.
2.7.2. Post-harvest treatment

Post-harvest handling is usually limited to determining the classification of the fruits
according to their size.
3. Product specifications and Quality Standards
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3.1. Fresh pineapples
3.1.1. Processing
Depending on the variety, pineapples weigh between 0.9-4 kg, Baby-pineapples are
mostly less than 500 g. The white-yellow fruit is contained in a hard, scaly, skin
similar in structure to pine-cones. Ripe fruits can be eaten fresh, or processed into
juice, jams, candied fruits, stored in cans or dried.
Fruits intended for export should be harvested half-ripe, just when the colour begins
to change on their base. Juice squeezed out of the middle of the fruit should then
have a “Brix”-value3 of at least 13%. After harvesting, the fruits are then cleaned, the
stalks cut to 2 cm, sorted, classified and packed.
♦ The EU Quality Standards are shown in the Annex!
3.1.2. Packaging and storage
Packaging
The regulations concerning carton labelling were dealt with in section VI of the
‘Codex Alimentarius Standard for Pineapples’.
Storage
Unripe, hard fruits that are at present not saleable can be stored at 11-13°C and 90-
95% relative humidity for up to 3 weeks.
Ripe fruits can be stored at 6-7°C and 90-95% relative humidity for up to 2 weeks.
Caution: temperatures under 5°C cause black-brown spots to appear in the pulp.
3.2. Dried pineapples
3.2.1. Processing
Drying is the oldest method of making food storable for longer periods. It is based
on the fact that micro-organisms tend to cease growing below a certain level of
water content. During drying, it is important to extract the water from the fruit as
carefully as possible. The most important features are a good circulation of air and
not too high temperatures
3 A Brix value is the measure of the concentration of sugars, acids, and other identifying compounds in
a juice. Every fruit juice has a slightly different Brix value.
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The preparation stages from fresh to dried fruit are outlined and then described
more fully below:
Fruit

sorting

washing

peeling

pulping

drying

Sorting and packaging

Labelling and storing
Sorting
After harvesting, the fruits are sorted as only fresh, unripe and not fermented fruits
can be used for drying.
Washing and peeling
Pineapples must be washed very carefully, in order not to damage them.
Afterwards, inedible parts such as leaves, seeds, pips, heartwood and skins are
removed.
Pulping and drying the fruits
The fruits are now cut into same-sized pieces, and laid out to dry in the air and sun
in thin layers on racks, in solar dryers (drying tunnels) or drying ovens (artificial
drying at 70°C).
Sorting and packaging
Before they are packed, the fruits are inspected and sorted again, to rid them of
discoloured, skin remnants and seeds etc..
Labelling and storage
The packaged fruits can now be labelled and stored prior to being shipped.
During and after drying, the dried fruits are not permitted to be treated with methyl
bromide, ethylene oxide, sulphur oxides or with ionising radiation.
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3.2.2. Quality requirements

The following is a list of quality characteristics with minimum and maximum values
for dried fruits, that are usually required officially or by importers. Different minimum
and maximum values can be agreed between importers and exporters, providing
these do not clash with official regulations.
Quality characteristics Minimum and maximum values

Taste and smell Variety-specific, aromatic, fresh, not mouldy
cleanliness Free from foreign particles, such as insects,
sand, small stones etc.
Water content max. 18 %
aw-value 0.55 to 0.65 (at 20 °C)
Residues
Pesticides Not measurable
Sulphur oxide Not measurable
Bromide and ethylene oxide Not measurable
Micro-organisms
Total number of parts max. 10,000/g
Yeasts max. 10/g
Mould fungus max. 10/g
Staphylococcus aureus max. 10/g
Coliforms max. 1/g
Escherichia coli Not measurable in 0.01 g
Enterococci Not measurable in 1 g
Salmonella Not measurable in 20 g
Mycotoxins
Staphylococcus enterotoxin Not measurable
Aflatoxin B1 max. 2 µg/kg
Total aflatoxins B1, B2, G1, G2 max. 4 µg/kg
Patulin max. 50 µg/kg
Heavy metals
lead (Pb) max. 1.25 mg/kg
Cadmium (Cd) max. 0.125 mg/kg
Mercury (Hg) max. 0.10 mg/kg
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In order that the quality requirements are upheld, and no contamination of the fruits
occurs, preparation should take place under clean, hygienic and ideal conditions.
The following aspects should be adhered to:
♦ Equipment (tubs, knives etc.), as well as working and drying surfaces (racks,
mats etc.) and preparing and storage rooms, should be cleaned regularly.
♦ Personnel should be healthy, and have the possibility to wash themselves, or
at least their hands (washrooms, toilets) and wear clean, washable garments.
♦ Water used for cleansing purposes must be free from faeces and other
contaminants.
♦ Animals or animal faeces must not come into contact with the fruits. If the
fruits are to be dried in the open, then fences must be erected to guard the
racks against birds and nearby animals.

Packaging types and material
In order to be exported to Europe, the dried fruits can be packed in consumer packs,
or wholesaler packs (bulk) in bags made of saleable, foils, impermeable to steam
(e.g. polyethylene or polypropylene). Before sealing, a gas (e.g. nitrogen) may be
added (nitrogen flushing).
Details given on packaging
If the dried fruits are packed directly for consumers, then the following details must
be included on the outside of the packets:
♦ Product name (‘trade name’)
The name of the product, e.g.: Pineapple slices organically grown4
♦ Manufacturer
Name and address of the manufacturer, importer, exporter or trader within the
country of origin, and which country.
♦ List of contents
A list of ingredients and additions, beginning with the heaviest proportion of total
weight at the time of packaging.
♦ Weight
Details of the total packed weight in grams
4 When products from certified organic are being declared as such, it is necessary to adhere to the
requisite government regulations of the importing country. Information concerning this is available from
the appropriate certification body. The EU-regulation (EEC) 2092/91 is applicable to organic products
being imported into Europe.
nd
The numbers describing the weight of the contents must be of the following sizes
Weight of contents Letter size
Less than 50 g 2 mm
More than 50 g to 200 g 3 mm
More than 1000 g 6 mm
♦ Best before date

The ‘Best before ...’ details must include day, month and year; e.g.. best before
30.11.2001
♦ Batch number
Function of the product packaging
The product packaging should fulfil the following functions:
♦ Protect it from loss of aroma and against undesirable smells and tastes from
its surroundings (aroma protection).
♦ Offer sufficient conservation properties, especially against loss or gain of
moisture.
♦ Protect the contents against damaging.
♦ Provide a surface area for advertising and product information.
Transport packaging
Some form of transport packaging is required in order to ship the bulk or singly
packed fruits. In choosing a type of packaging, the following should be heeded:
♦ Transport packaging made, for example, out of cardboard, should be strong
enough to protect the contents against being damaged by outside pressure.
♦ The packaging should be dimensioned to allow the contents to be held firmly,
but not too tightly in place.
♦ The dimensions should be compatible with standard pallet and container
dimensions.
Information printed on transport packaging
The transport packaging should display details of the following:
♦ Name and address of the manufacturer/packer and country of origin
♦ Description of the product and its quality class
♦ Year harvested
♦ Net weight, number
♦ Batch number
♦ Destination, with the trader’s/importer’s address
nd
♦ Visible indication of the organic source of the product5

Storage
The dried fruits should be stored in dark areas at low temperatures and relative
humidity.
Under optimum conditions, dried fruits can be stored for up to 1 year.
If the organic product is being stored in a single warehouse together with
conventional pineapples mixing of the different qualities must be avoided. This is
best achieved using the following methods:
♦ Training and informing of warehouse personnel
♦ Explicit signs in the warehouse (silos, pallets, tanks etc.)
♦ Colour differentiation (e.g. green for the organic product)
♦ Incoming/dispatched goods separately documented (warehouse logbook)
It is prohibited to carry out chemical storage measures (e.g. gassing with methyl
bromide) in mixed storage spaces. Wherever possible, storing both organic and
conventional products together in the same warehouse should be avoided.
3.3. Pineapple jam
3.3.1. Processing
Jams are basically preparations made of fruit (jams) and various sugars that are
made conservable mainly by heat treatment (boil down). The spreading consistency
of these products is achieved by releasing the pectin found in the fruit pulp during
the boiling process, and using this together with further pectin added to form a jelly-
like mass.
The preparation stages from fresh fruit to jam are outlined and then described more
fully below:
Fruit

sorting

washing

Peeling and sorting

pulping

5 Organic products must be protected from contamination by non-compliant substances at each stage
in the process, i.e. processing, packaging, shipping. Therefore, products originating from a certified
organic farm must be recognisably declared as such.
nd
addition of sugar

heating and boiling down

possible addition of pectin, citric acid and
spices, then renewed heating

filling into jars

vacuum sealing

Pasteurising

cooling
Sorting
After harvesting, the fruits are sorted, because only those that are fresh, ripe and
not rotten can be used to make jams. Jams can also be made from previously
prepared, frozen fruits and pulp.
Washing
The fruit should be washed very carefully as it can easily be damaged.
Peeling and sorting
This follows the procedure of removing leaves, wooden pieces, pips or seeds and
peel. Peeling is often done manually, or with knives, yet sometimes the skin is
loosened with steam and then subsequently rubbed away mechanically. Finally, the
fruits are sorted again to remove any blackened pieces, bits of peeling seeds etc.
Pulping and adding sugar
The peeled fruits are then pulped, and sugar added. They might also be mixed with
water or fruit juice. To make jam, at least 350 g fruit per 1000 g finished product
must be used; to make jam extra, at least 450 g fruit per 1000 g finished product
must be used. The sugar must be organically grown.
Description Fruit content during manufacture

Jam, extra 450 g fruit per 1000 g product
Jam 350 g fruit per 1000 g product
Heating and boiling

The mixture is now heated to 70-80°C and boiled down, while constantly being
stirred, at 65°C until shortly before it reaches the desired consistency.
nd
Adding citric acid, pectin and spices (optional)

If necessary or desired, citric acid, pectin and spices (spices from certified organic
agriculture) can be added, and the mixture again briefly heated to 80°C.
Filling into jars, vacuum-sealing and Pasteurising
The liquid mass is now poured into jars, vacuum-sealed and pasteurised.
Cooling, labelling and storage
After the heating process, the jams are first cooled to 40°C, and then subsequently
down to storage temperature, labelled, and finally stored.

In addition to the previously mentioned quality requirements, such as clearly defined
fruit content, the jams also have to conform to the following specifications. These
quality requirements, with their minimum and maximum values, are generally issued
by the authorities or importers. Yet agreements may be reached between individual
manufacturers and importers upon different values, providing they still conform to
official requirements.
Quality requirements Minimum and maximum values

Smell and taste Variety-specific, aromatic
Cleanliness Free of foreign substances such as peel,
stalks etc.
Contents of jam extra Min. 450 g per 1000 g product
Contents of jam min. 350 g per 1000 g product
Soluble dry mass in percent min. 60 %
(measured refractometrically)
Mycotoxins
Aflatoxin B1 max. 2 µg/kg
Total aflatoxins B1, B2, G1, G2 max. 4 µg/kg
Residues
Pesticides Not measurable
Bromide Not measurable
Ethylene oxide Not measurable
In order to conform to the quality requirements, and to prevent the fruit becoming
contaminated, all preparations must be carried out under clean, hygienic and
acceptable conditions. The following aspects must be heeded:
nd
♦ Equipment (tubs, knives etc.), as well as working surfaces (tables etc.) and
preparing and storage rooms, should be cleaned regularly.
♦ Personnel should be healthy, and have the possibility to wash themselves, or at
least their hands (washrooms, toilets) and wear clean, washable garments.
contaminants.
♦ Animals or animal faeces must not come into contact with the processed fruits.

Packaging types and material
In order to be exported to Europe, the jams are usually filled into consumer-size jars
with twist-off lids.
The label on the jar must display the following:
♦ Product name (‘Trade name’)
The name of the product, consisting of: Name of the fruit with or without the
description extra – according to fruit content; e.g.: pineapple jam extra, organically
grown6
♦ Manufacturer
Name and address of the manufacturer, importer, exporter or product trader, plus
country of origin.
A list of ingredients and additives in the jam, beginning with the heaviest proportion
of total weight at the time of packaging
♦ Details of the total sugar content
Total sugar content per 100 g product (measured refractometrically at 20 °C) must
be represented with the words “Total sugar content ....g per 100 g”.
♦ Details of fruit content
The fruit content per 100 g product must be given with the words “manufactured
from....g fruit per 100 g”.
♦ Notice about cooling
The notice about storing the product in a cool place must be given with the words:
“After opening, store in a cool place”.
♦ Weight
Details of the total weight in grams
30.11.2001
♦ Batch number
6 Compare footnote No. 5
nd
Transport packaging
A form of transport packaging is required to ship the sales packages. In choosing
them, the following aspects should be heeded:
The dimensions should be compatible with standard pallet and container
dimensions.
♦ Year harvested
♦ Batch number
♦ Visible indication of the organic quality of the product7
Storage
The jams should be stored in a dark, cool room at temperatures of max. 15°C.
Under optimum conditions, jam may be stored for 1-2 years.

conventional products together in the same warehouse should be avoid.
3.4. Canned pineapples
3.4.1. Processing
Canned foods are products that can be stored over a long period in airtight
containers (metal or glass jars). They are preserved mainly by heat treatment,
7 compare footnote No.2
nd
during which the micro-organisms present in the fruit are significantly reduced in
number, or their development so restricted, that they are prevented from spoiling the
product.
The process involved in turning fresh fruit into canned products is described
schematically, and then in more detail below:
Fruit

Sorting

Washing

Peeling and sorting

Pulping

Filling into jars or cans with syrup

Vacuum sealing

Pasteurising or sterilising

Cooling

Sorting
After harvesting, the fruits are sorted, because only those that are fresh, ripe and
not rotten can be used to make jams. Jams can also be made from previously
prepared, frozen fruits and pulp.
Washing
The fruit should be washed very carefully as it can easily be damaged.
Peeling and sorting
This follows the procedure of removing leaves, wooden pieces, pips or seeds and
peel. Peeling is often done manually, or with knives, yet sometimes the skin is
loosened with steam and then subsequently rubbed away mechanically. Finally, the
fruits are sorted again to remove any blackened pieces, bits of peeling, seeds etc.
Pulping
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.).
nd
Pine- Pine-
Description Cut shape Mango Banana
apple apple
Whole fruit Peeled X
Slices of fruit cut into
Slices X X X X
approximately the same size
Uniformly cut, semi-circle
Half slices X
shaped slices.
Fruit cut into dice shapes of
Diced X X X
roughly the same size.
Fruit pulp pieces cut into roughly
Balls X
ball shapes
Pieces of fruit cut into irregular
Pieces X
shapes
Irregular thin strips and pieces of
Grated X
fruit
Large regularly cut pieces of
Chunks X
pineapple
Trapeze-shaped segments of
Titbits X
pineapple
Filling in jars or cans

The cut pieces are now filled into jars or cans and covered with syrup. Additional
information must be given on the can according to the sugar content of the syrup.
Sugar concentration* of the syrup Description on the can

9-14 % Very lightly sugared
14-17 % Lightly sugared
17-20 % Sugared
over 20 % Strongly sugared
* The sugar must be organically grown.
If the appropriate fruit juice has been used as syrup then “...in natural juice” must be
included on the label, e.g.: Pineapple in natural juice.
Vacuum sealing, pasteurising or sterilising
After the jars or cans have been vacuum sealed, they are either pasteurised
(temperatures above 80°C) or sterilised (temperatures above 100°C).
Cooling
After the heating process, the canned fruits are first cooled to 40°C, and then
subsequently down to storage temperature.
After they have been cooled, the canned fruits are labelled and stored.
nd

In addition to the previously listed quality requirements, such as clearly defined
sugar concentrations of the syrup and shapes specific to certain fruits, the contents
should also conform to the following characteristics. These quality requirements,
with their minimum and maximum values, are generally issued by the authorities or
importers. Yet agreements may be reached between individual manufacturers and
importers upon different values, providing they still conform to official requirements.

Taste and smell Variety-specific, aromatic, not mouldy
Cleanliness Free of foreign substances such as peel, stalks
etc.
Mycotoxins
Aflatoxins B1 max. 2 µg/kg
Total aflatoxines B1, B2, G1, G2 max. 4 µg/kg
Residue
Pesticide Not measurable
contaminants.
Packaging type and material

In order to be exported to Europe, the fruits can be packed into single or wholesale
packages (bulk) made of glass, aluminium or tin cans.
nd


The name of the product, consisting of: Name of the fruit with or without the
description extra – according to fruit content; e.g.: Pineapples in slices, lightly
sugared, organically grown8
♦ Manufacturer
Name and address of the manufacturer, importer, exporter or product trader, plus
country of origin.
A list of ingredients and additives in the jam, beginning with the heaviest proportion
of total weight at the time of packaging
Weight
♦ Total and dry weight of the fruit

Less than 50 g 2 mm

30.11.2001
Batch number
Transport packaging
dimensions.
8 compare footnote No. 5
nd

♦ Year harvested
♦ Batch number
♦ Visible notice of the organic nature of the product9
Storage
The conserved fruit (especially in jars) should be stored in dark rooms at low
temperatures (max. 15°C). Under optimum conditions, conserved fruit can be stored
for 1 year (when pasteurised) or 2 years (when sterilised).

3.5. Pineapple pulp
3.5.1. Processing
Canned foods are products that can be stored over a long period in airtight
containers (metal or glass jars). They are preserved mainly by heat treatment,
during which the micro-organisms present in the fruit are significantly reduced in
number, or their development so restricted, that they are prevented from spoiling the
product.
nd
The process involved in turning fresh fruit into canned products is described
schematically, and then in more detail below:
Fruit

Sorting

Washing

Peeling and sorting

Pulping and straining

De-aeration (partially)

Pasteurising or sterilising

Filling

Cooling, labelling and storage
Manufacturing pineapple juice

♦ In order to manufacture pineapple juice, only fresh, non-mouldy fruits may be
used. After harvesting, the fruits are washed and the inedible parts removed (leaf
crown, stalk etc). The following list points out various fruit-parts that cannot be used
during the canning process, yet which can be used to extract juice – for this reason,
a juice plant is often found side-by-side with a cannery:
♦ From fruit flesh that is unsuitable for canning (e.g. fruits too small)
♦ From unsuitable slices or squares
♦ From the juice that runs away during the canning process
♦ From the fibre-rich middle part of the fruit
♦ From flesh left stuck to the skin
All of the edible parts of the pineapples are fed through a hammer mill or worm-
screw press – depending on the machinery available. The juice collected is then
heated to 60°C and poured into tin cans, before being sealed, then pasteurised at a
temperature of 88°C and rapidly cooled down again.
In a different procedure, the pulp is heated for 2 min. up to 95°C, and then filled into
tin cans (lead-free, and up to 5 kg) whilst still hot, whereby the cans are sealed while
being steamed, the temperature maintained for 5 min., and then rapidly cooled
down. At temperatures of around 15°C, the pulp can be stored for up to 1 year. Pulp
which has been filled under antiseptic conditions (bag-in-box) can be stored for up
to 1 year at room temperature.
nd

These quality requirements, with their minimum and maximum values, are generally
issued by the authorities or importers. Yet agreements may be reached between
individual manufacturers and importers upon different values, providing they still
conform to official requirements.

Smell and taste Variety-specific, aromatic
Free of foreign substances such as peel, stalks
Cleanliness
etc.
Relative density (20/20) for
min 1.045
pineapple juice
Brix value10 for pineapple juice min 11.2 %
Relative density (20/20) for
min 1.083
Banana pulp
Brix value for Banana pulp min 20.0 %
Relative density (20/20) for Mango
min 1.057
pulp
Brix value for Mango pulp min 14.0 %
Ethanol Max 3.0 g/kg
Volatile acids, evaluated as acetic
Max 0.4 g/kg
acid
Lactic acid Max 0.5 g/kg
D-Malic acid Not measurable
Sulphuric acid Not measurable
Hydroxymethylfurfural (HMF) Max 20 mg/kg
Heavy metals
Arsenic (As) Max 0.1 mg/kg
Lead (Pb) Max 0.2 mg/kg
Copper (Cu) Max 5.0 mg/kg
Zinc (Zn) Max 5.0 mg/kg
Iron (Fe) Max 5.0 mg/kg
Tin (Sn) Max 1.0 mg/kg
Mercury (Hg) Max 0.01 mg/kg
Cadmium (Cd) Max 0.02 mg/kg
10 A Brix value is the measure of the concentration of sugars, acids, and other identifying compounds
in a juice. Every fruit juice has a slightly different Brix value.
nd
Residues
Pesticide Not measurable
Mycotoxins
Aflatoxin B1 Max 2 µg/kg
Total aflatoxins B1, B2, G1, G2 Max 4 µg/kg
Patulin Max 50 µg/kg
contaminants.
Packaging type and material

In order to be exported to Europe, the 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’.
The name of the product, e.g.: Pineapple pulp, grown organically11
Manufacturer
♦ Name and address of the manufacturer, importer, exporter or product trader,
plus country of origin.
A list of ingredients and additives, beginning with the heaviest proportion of total
weight at the time of packaging, e.g.: papayas, citric acid…
♦ Weight
nd
Total weight
Less than 50 g 2 mm

30.11.2001
♦ Batch number
Transport packaging
dimensions.
♦ Year harvested
♦ Batch number
♦ Visible notice of the organic nature of the product12
nd
Storage
Pasteurised pineapple juice, as well as pasteurised banana, mango and papaya
pulp can be stored as follows:
Packaging material/ Pineapple Banana Mango Papaya pulp

storage temperature juice pulp pulp
Tin cans/glass jars, 1 year 1 year 1 year 9-12 months
storage temperature below 15°C
Polyethylene bags/ - 18 months 18 months 12 months
Deep frozen at -18°C
Filled antiseptically, bag-in-box/ 1 year 1 year 1 year 6-9 months
Room temperature

conventional pineapples of the different qualities must be avoided. This is best
achieved using the following methods:
nd
Annex: Quality Requirements
The ‘Codex Alimentarius Standard for Pineapples’ (Codex Stan 182-1993)

defines the quality requirements for trading with fresh pineapples. These do not
necessarily have to be adhered to, yet they supply recommended guidelines.
Pineapples intended for export are not included here. Different minimum and
maximum values can be agreed between importers and exporters, providing they do
not clash with official regulations.
The following is an excerpt from the ‘Codex Alimentarius Standard for

Pineapples (Codex Stan 182-1993)’:
I. Defining terms
These standards apply to pineapples of Ananas comosus Merr., that are delivered
fresh to consumers.
II. Quality characteristics regulations
a. Minimum requirements
The pineapples must be as follows:
♦ Fresh and healthy
♦ Clean, practically free of visible foreign substances
♦ Practically free of pests and damage caused by them
♦ Free of fungus
♦ Free of bruising and frost-damage
♦ Free of strange taste of smell
♦ Well developed, ripe
b. Classifications
Pineapples are sold in three categories:
♦ Class extra
Pineapples in this class must be of the highest quality. They must possess the
characteristics typical of their variety and/or trading type. The fruits must be
unblemished, with the exception of very light surface flaws that do not detract from
the fruit’s general appearance, quality, the time it will keep.
♦ Class I
Pineapples in this class must be of good quality. They must possess the
characteristics typical of their variety and/or trading type. The following blemishes
are permissible, providing they do not detract from the fruit’s general appearance,
nd
quality, the time it will keep and the presentation of the bunch or cluster in their
packaging:
♦ Slightly misshapen and discoloured
♦ Light flaws in the skin caused by friction or by other means, providing the area
does not exceed 4 % of the total surface area of the fruit.
♦ Class II
This class is composed of those pineapples that cannot be placed in the upper
classes, yet which fulfil the definitions of minimum requirements. The following faults
are allowed, providing the pineapples retain their essential characteristics in terms
of quality, conservation and presentation:
♦ Shape and colour defects,
♦ Skin flaws, caused by scratches, friction or other means.
The flaws are not permitted to affect the fruit’s pulp.
III. Size classification regulations
The pineapples are sorted according to weight. The fruits must weigh at least 700
grams, with the exception of baby pineapples, which must weigh a minimum of 400
grams.
Reference letter Weight
A 700 - 1000 g
B 1000 - 1200 g
C 1200 - 1600 g
D 1600 - 1800 g
E more than 1800 g
IV. Tolerance regulations

Not dealt with here.
V. Presentation regulations
a. Uniformity
♦ The contents of a carton must be uniform, and may only contain pineapples of
identical origin, variety and/or trade type, and quality.
♦ The visible part of the carton must be representative of the entire contents.
b. Packaging
♦ The pineapples must be packed in a way that ensures they are sufficiently
protected
♦ Packing material used inside the carton must be new, clean, and so shaped that
it cannot cause any damage to either the inside or outside of the fruit. The usage of
nd
materials such as papers and stickers with company details on them is permitted
providing the no toxic inks, dyes or glues have been used.
♦ The packaging must be free of all other materials.
VI. Carton labelling regulations

Each carton must display the following details in unbroken, legible, permanent
letters visible from the outside:
a. Identification
♦ Name and address of the exporter and packer
b. Type of product
♦ ”Pineapples”, when the contents are not visible
♦ Name of the variety
c. Origin of product
♦ Country of origin, and optionally, national, regional or local description
d. Commercial characteristics
♦ Class
♦ Size (reference letter or weight class)
♦ Number of fruits (optional)
♦ Net weight (optional)
Although the following values are not laid down in the ‘Codex Alimentarius Standard
for Pineapples‘ they should nevertheless be adhered to:
Quality characteristics Minimum and maximum values
Heavy metals
lead (Pb) max. 0.50 mg/kg
Cadmium (Cd) max. 0.05 mg/kg
Mercury (Hg) max. 0.03 mg/kg
Residues
Pesticides not measurable
Sulphur oxide not measurable
Bromide not measurable
Ethylene oxide not measurable
nd

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Organic Farming in the

Tropics and Subtropics

© Naturland e.V. – 2nd edition 2001

Organic Cultivation of Pineapple

1.2. Varieties and countries of origin

1.3. Uses and contents

2.1. Site requirements

2.2. Seeds and seedlings

2.3. Planting methods and cultivation systems

Examples of differing organic cultivation systems:

Example: pineapples in a crop rotation system

1 An update information is available from your certification body.

Example: pineapples in agroforestry systems

A site with relatively good soil – system combining lemons

4. Protection against “sunburn”

2.4. Supplying nutrients and organic fertilization

2.4.1. Nutrient requirements

2.5. Biological methods of plant protection

2.6. Crop cultivation and maintenance

2.6.1. Crop monitoring

2.6.2. Weed Management

2.7. Harvesting and post-harvest treatment

2.7.2. Post-harvest treatment

3. Product specifications and Quality Standards

3.1. Fresh pineapples

♦ The EU Quality Standards are shown in the Annex!

3.1.2. Packaging and storage

3.2. Dried pineapples

3.2.2. Quality requirements

Quality characteristics Minimum and maximum values

3.2.3. Packaging and storage

♦ Best before date

♦ Visible indication of the organic source of the product5

3.3. Pineapple jam

Description Fruit content during manufacture

Heating and boiling

Adding citric acid, pectin and spices (optional)

3.3.2. Quality requirements

Quality requirements Minimum and maximum values

3.3.3. Packaging and storage

6 Compare footnote No. 5

♦ Training and informing of warehouse personnel

3.4. Canned pineapples

7 compare footnote No.2

Filling in jars or cans

Sugar concentration* of the syrup Description on the can

3.4.2. Quality requirements

Quality requirements Minimum and maximum values

3.4.3. Packaging and storage

Packaging type and material

Details given on packaging

♦ Product name (‘Trade name’)

Weight of contents Letter size

♦ Best before date

8 compare footnote No. 5

♦ Description of the product and its quality class

♦ Training and informing of warehouse personnel

3.5. Pineapple pulp

9 compare footnote No. 6