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|PINEAPPLE-PROCESSING MARKETING AND VALUE ADDITION IN MEGHALAYA |

|Dr .Dileep Kumar (Scientist Agriculture Extension) ICAR-RC-NEH BARAPANI –UMIAN – |

|CONTENTS |

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|Package of practices for Meghalaya |

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|Family |

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|Common name |

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|Climate |

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|Soil… |

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|Varieties |

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|Method of propagation |

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|Planting |

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|Cultivation |

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|Fertilizer management |

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|Intercultural operation |

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|Pest management |

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|Disease management |

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|Harvesting |

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|Yield |

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|Processed product |

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|Organic pineapple |

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|Pineapple Production Plants in Meghalaya |

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|Research and development on pineapple in Meghalaya |

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|Meghalaya |

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|Family | |

|Common name |Ananas(Hindi) |

|Agro climatic |Climate |Humid tropical. Grows well, both in the plains and also at elevations not exceeding 900 metres. |

|condition | |It tolerates neither very high temperature nor frost. |

| | |flowers from February to April and the fruits are ready from July to September. |

| | |Optimum rainfall is 1500mm per year although it can grow in areas having 500mm to 5550mm of |

| | |rainfall. |

| |Soil |Pineapple grows in almost any type of soil, provided it is free-draining. |

| | |Slightly acidic soil with pH range of 5.5 to 6.0 is considered optimum for pineapple cultivation.|

| | | |

| | |well drained and light in texture. Heavy clay soil is not suitable. |

| | |It can grow in sandy, alluvial or laterite soil. |

| | |Areas with a heavy rainfall are best for pineapple growth |

| |Temperature |Low temperature, bright sunshine and total shade are harmful. |

| | |It can grow successfully upto 1525m above sea level |

|Varieties |Improved | |

| |Hybrid |[pic]Giant Kew. Queen, Kew, Mauritius, Charlotte, Rothchild, Jaldhup, Desi, Lakhat, etc. |

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| | |Qualitatively, Queen is the outstanding table variety used mostly for preparing Juices, |

| | |concentrates, squashes and pulps. |

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| | |The ‘Kew’ variety belonging to the Cayenne group is the leading commercial variety. Its |

| | |properties are considered suitable for canning purposes. ‘ |

|Method of propagation | |

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| |suckers |

|Propagation |It is always advisable to use uniform size material of monotype for getting uniform growth of the|

| |plants, enabling uniform cultural operations and getting harvest at 1 time from such a field. |

| |Pineapple is commonly propagated from suckers or slips. Suckers arising from the underground |

| |parts of the plant are commonly used. Slips arise from the fruiting stem and from the crown on |

| |top of the fruit. |

| |After the fruit is harvested, stalks are cut into discs and used for propagation. Plants grown |

| |from suckers produce fruits in about 18 months, whereas those from slips and suckers propagated |

| |from disc cuttings take over two years. |

| |Among the types and sizes of propagules tried, slips and suckers weighing around 350 and 450 g |

| |respectively were found best for yield and quality for Kew pineapple. |

| |. |

| |It has been found possible to use leaf cuttings from the crowns of Kew pineapple for |

| |multiplication of planting material. |

| |Total 10-15 leaf cutting are made from each crown. |

| |However, these cuttings will take even more time than crowns for flowering and thus are only |

| |recommended where planting material is not available. |

| |Suckers or slips are first cured by stripping off the lower leaves, followed by drying in the |

| |sun, or in partial shade for three to four days before planting. |

| |They are planted either in flat beds, where there is no danger of water stagnating, or in shallow|

| |trenches, which are filled as the suckers grow and develop. |

|Planting |Time of planting |The rainy season is the best time for planting. |

| |Planting method |Care should be taken to see that they grow and develop. Care should be taken to see that the bud |

| | |or `heart’ of the suckers does not get buried.[pic] |

| | |A planting density of 43,500 plants per hectare can be followed, keeping a distance of 30 cm |

| | |between plant and plant, 60 cm between rows and 90 cm between beds. |

| | |The system of planting will vary depending on the topography of land and rainfall. |

| | |There are 4 planting systems in vogue, viz. flat-bed planting, furrow planting, contour planting |

| | |and trench planting |

|Cultivation |The field is prepared by ploughing, harrowing, etc., before planting. |

| |In the hills, proper terracing is a necessity. |

| |the population density of 44,444 plants/ha with a spacing of 30cm x 60cm x 90cm is best for |

| |getting more yields under rainfed conditions. |

|Water management |Although pineapple is grown mostly under rainfed conditions, supplementary irrigation can help in|

| |production of good sized fruits in areas having optimum rainfall. |

| |Irrigation can also be helpful in establishment of off-season planting to maintain year-round |

| |production of fruits for feeding canning factories. |

| |Therefore in scanty rainfall areas and years and during hot weather, irrigation (wherever the |

| |facilities are existing) ensures a good crop of pineapple. |

|Fertilizer and nutrient management |Pineapple is a shallow feeder with high nitrogen and potassium requirement. |

| |Since these nutrients are prone to heavy losses in the soil, practices relating to time of |

| |application and the form of fertilizer determine their efficient usage. |

| |Experts based on research trials conducted at a number of locations advise to give N and K2O at |

| |12 g each per plant. |

| |There is no need for P application. However, if the soils are poor in P, 4 g of P2O5/plant can be|

| |applied. Nitrogen should be applied in 6 split doses. |

| |The first dose of N can be given 2 months after planting and the last dose 12 months after |

| |planting. |

| |Potash should be given in 2 split doses. Entire P and half the dose of K can be given at the time|

| |of planting and the remaining K, 6 months after planting. |

| |Application of fertilizer under rainfed conditions has to be done when moisture is available. |

|Interculturaloperation |Earthing up is an essential operation in pineapple cultivation aimed at good anchorage to plants.|

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| |It involves pushing the soil into the trench from the ridge where trench planting is a common |

| |practice. |

| |As the pineapple roots are very shallow, the plants are eventually lodged especially under |

| |conditions of flat-bed planting in heavy rainfall areas. |

| |Lodging of plants when the fruits are developing would result in lopsided growth, uneven |

| |development and ripening of fruits. |

| |This operation becomes more important in ratoon crops, as the base of the plant shifts-up, crop |

| |after crop. |

| |High-density planting would minimize the necessity of this operation, as the plants prop each |

| |other preventing lodging. |

|Plant protection |. |

| |Mealy bug :The early symptoms are a slight reddening of leaves about halfway up the plant. The |

| |leaf colour then changes from red to pink and leaves lose rigidity, roll downwards at the margin |

| |and the tip of the leaf dies. |

| |• The root tissue also collapses and the plant appears wil[pic]ted. Plants can recover to reduce |

| |symptomless leaves and fruit that are markedly smaller than fruit from healthy plants. |

| |• Symptoms are most obvious in winter when plant growth and vigour are reduced. |

| |control |

| |Chemical control: |

| |They can be controlled by dipping the basal portion of the planting material in 0.02 to 0.05 % |

| |methyl parathion as a prophylactic measure. |

| |Application of carbofuran @ 15 to 17kg per ha in affected plantation can effectively control the |

| |pest. |

| |Cultural control: |

| |• Avoid using 5-6 years old suckers for planting |

| |• Mealybug spread can be minimized by destroying ant colonies. |

| |• The mealybug infested fields must be prepared by removing all the plant residues and |

| |incinerating them. |

| |• Remove weeds present in the field as they support a hike in mealybug population by giving them |

| |alternate food resources. |

| |• Remove alternate hosts such as Hibiscus, custard apple, guava in and around crop field. |

| |• Use sterilized equipment when taking up planting and intercultural operations in an uninfested |

| |field. |

| |Biological control: |

| |• Application of Beauveriabassiana/Verticilliumlecanii @ 5 ml/g (2x 108 cfu/ml or g)/ l of water |

| |is effective during high humid months |

| |• Release eggs or first instar larvae of Chrysoperla spp. @ 2-3 grubs/plant. |

| |• Follow biological practices |

| |Heart rot / Phytophthora heart (top) rot: |

| |Chemical control |

| |PhytophthoracinnamomiRands and P. nicotianae Breda de HaanApplication of Bordeaux mixture |

| |(4:4:50) or copper oxychloride @2g per litre. |

| |Sucker should be dipped in fungicide before planting. |

| |Cultural control: |

| |• Avoid excessively deep planting |

| |• Prevent soil entering the heart during planting |

| |• Maintain proper drainage for minimizing the risk of Phytophthora infection. |

| |• Planting on raised beds of at least 20 cm height |

| |• Constructing drains to intercept run-off before it reaches plantation |

| |• Constructing drains within field so that water can be removed quickly without causing erosion |

| |• Installing underground drains. |

| |• Liming materials which increase pH should be used cautiously as P. cinnamomi become active at |

| |pH above 4 in the soil |

| |• In high nutrient soils, P. nicotianae, becomes active so apply fertilizers optimally. |

|Fruit abnormalities |Multiple crowns: Generally fruit bears a single crown but in some cases a fruit bears more than 1|

| |or even up to 25 crowns. Consequently, the top of the fruit will be flat and broad and the fruit |

| |will be unfit for canning. Such fruits also taste insipid and are more corky. It is supposed to |

| |be heritable character, found mostly in Cayenne group to which Kew belongs.[pic] |

| |Fruit and crown fasciation: Fasciated fruits are deformed to such an extent, that they are |

| |totally useless. |

| |In certain cases, the proliferation is so extreme that fruit is highly flattened and twisted with|

| |innumerable crowns. Fruit and crown fascination is associated with high vigour of the plants. |

| |Such plants took longer time to flower than the normal ones. |

| |High fertility of the soil and the warm weather, the conditions highly congenial for vigorous |

| |vegetative growth, may favour fasciation. The incidence of fasciation was found increased with |

| |the advancing ratoons. |

| |Collar of slips: |

| |The collar of slips is typified by the presence of a large number of slips arising the stem close|

| |to the base of the fruit, or even directly from the fruit itself. |

| |The excessive slip growth is at the expense of the fruit, resulting in small, tapered fruits, |

| |often with knobs at the base. High nitrogen fertilization and high rainfall along with relatively|

| |low temperature are supposed to be congenial for such an abnormality |

|Harvesting and handling of pineapple |The period between planting and harvesting of pineapple is usually two to two and half years.. |

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| |The level of yellow coloration of the "eyes" of the fruit judges maturity. Color stages are |

| |categorized as follows: |

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| |i. CS1: all eyes green, no traces of yellow; |

| |ii. CS2: 5 to 20% of the eyes yellow; |

| |iii. CS3: 20 to 40% of the eyes yellow; |

| |iv. CS4: 40 to 80% of the eyes yellow; |

| |v. CS5: 90% of eyes yellow, 5 to 20% reddish brown; |

| |vi. CS6: 20 to 100% of eyes reddish brown |

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| |Fruits are mainly harvested during July-August. |

| |However, a small crop is harvested during December to March also. By regulating the crop, |

| |harvesting is possible almost 8 month a year. |

| |Sugar content should be assessed in the field prior to harvesting to ensure adequate sugar |

| |development. |

| |A minimum of 10% is generally required although this may vary with the market.. |

| |For the export market where sea-shipment for seven to fourteen days is used, fruits should be |

| |harvested at CS1, where the fruits show no yellow colour development on the eyes (ensuring that |

| |checks have been made on the sugar content). |

| |For air-freighted shipments, although generally cost prohibitive, harvesting can be carried out |

| |at CS2 to 3. |

| |Those harvested at more advanced stages are more susceptible to mechanical damage and |

| |over-ripeness. |

| |Fruit maturity can also be assessed on random samples by determination of the flesh condition. |

| |This is carried out by slicing the fruit horizontally at the point of largest diameter; in fruit |

| |for sea-shipment export; the fruit should show limited development of translucent areas. |

| |Where more than half of the area is translucent, the fruit is considered beyond optimum maturity.|

| |Pineapples harvested by hand are snapped from the stalk using a downward motion. |

| |The fruit should be placed in field crates and while in the field, left in shaded conditions. |

| |Collection in the field and field to pack house transport using sacks or bags will cause |

| |mechanical damage and increase the level of rejection. On arrival at the packing facility, the |

| |stems and the crowns should be trimmed to 2 cm (0.5") and 10 cm (4") respectively. |

| |Out grading should be made of all fruits which are undersize, oversize, over-ripe, under-ripe |

| |(depending on the market requirements), damaged, bruised or show fungal or insect damage |

|Economiclife |Economic life of a pineapple plantation is expected to be around 4 years. |

| |After this the plot should be uprooted and replanted. |

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|Marketing and export |There is always a very good demand of Indian pineapples in the international markets. |

| |It is in high demand from the processing industry as well. Indian pineapple is exported to Nepal,|

| |U.K., Spain and U.A.E. The main products of export are canned slices, titbits, juice etc. |

|Round the year availability of the fruits. |There is possibility of spreading fruit harvest almost throughout the year by planting of |

| |pineapple at regular interval throughout the year, using slips and suckers of different sizes and|

| |crown as a planting materials and application of the flower inducing chemicals. |

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| |Slips or suckers of pineapple should be planted from July to December followed by application of |

| |25 ppm Ethrel. |

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| |(6.25 ml/100 litres of water)+2%Urea+0.05% sodium carbonate between 335 and 365 days after |

| |planting. Application of chemicals at an interval of 7 days from april to November can ensure |

| |steady harvest of fruits throughout the year. |

PINEAPPLE PROCESSED PRODUCTS IN MEGHALAYA

Natural Pineapple PulpNatural Pineapple Pulp is obtained from crushing handpicked fresh pineapple. The natural pineapple pulp is packed in cans and aseptic bags and can be formulated in ice cream, jams, jellies, juices and squash etc.

Pineapple Juice NFC

We manufacture Pineapple NFC Juice from freshly squeesed best quality pineapples. Our Pineapple Juice (not from concentrate) carries a nice combination of flavor and sweetness and is exporterd globally in bulk packaging.

RTS Pineapple Juice/ Drink

We offer our customers with ready-to-serve pineapple juice, drink and beverage manufactured and packed in pet bottles, tetra packs and easy open tin cans. Our RTS Pineapple Juice is exported worldwide at most competitive price.

Sulphated Pineapple Pulp/ Puree

We manufacture and export best quality sulphated pineapple pulp or puree produced from farm fresh pineapples of north east India in plastic carboys packaging. It can be used in various bakery products, desserts, candies etc.

Frozen Pineapple Juice Concentrate

Frozen pineapple juice concentrate is manufactured using best quality pineapples. After processing the pineapple juice concentrate it is further freezed at a maintained temperature to attain the final product.

Aseptic Pineapple Juice Concentrate

Aseptic pineapple juice concentrate is prepared by direct application of heat to pineapple juice to reduce its water content. Pineapple concentrate is stable for a long time as there is no addition of chemicals.

Fresh Pineapple

Fresh pineapples, a tropical fruit grown on the fertile land of North East India is considered to be the best grade pineapples from India and is consumed worldwide due to its rich taste and aroma.

Canned Pineapple

We manufacture high grade canned pineapple whole slices and broken slices packed in natural juice or light sugar syrup. Undersize fruits are cut and packed into canned pineapple tidbits, pieces or pineapple chunks.

Natural Pineapple Pulp

Natural Pineapple Pulp is obtained from crushing hand picked fresh pineapple. The natural pineapple pulp is packed in cans and aseptic bags and can be formulated in ice cream, jams, jellies, juices and squash etc.

Pineapple Juice NFC

We manufacture Pineapple NFC Juice from freshly squeezed best quality pineapples. Our Pineapple Juice (not from concentrate) carries a nice combination of flavor and sweetness and is exported globally in bulk packaging.

PINEAPPLE PROCESSING IN MEGHALAYA .  

 The manufacturing process of pineapple products viz. 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.

In case of slices, after peeling, uniform slices are made on the slicer. Juice is then taken to vessels and boiled and certain preservatives are added. It is finally taken to storage tanks and packed in bottles on vacuum filling machine. In case of slices, they are dipped in sugar syrup for about 3 to 4 hours. Then the slices are taken to lacquered cans and cans are sterilized. While canning, sugar syrup is added. Cans are cooled quickly and after sealing and labeling, they are stored. The average yield is around 80%. The Process Flow Chart is as under:

Canned Pineapples

Fruit------ Sorting -------- Washing-Grading-Peeling –------- Slicing---------- filling into jars/cans with syrup –------vacuum sealing ----------pasteurizing and Sterilization------------------ cooling- Labeling and Storage

Pineapple Juice Concentrate

Fruit------ decrowing-----weights-------washing------sorting------cutting------juice extraction-----buffer tank-----prefilter------pastuerisation------microfiltration-----reverse osmosis-----evaporator----filling in can-----sealing-----retorting-----labelling-----pack in cfb----sealed-------despatch.

Pineapple Pulp

Fruit ------- Sorting ------- Washing –------- Peeling and Sorting ------------Pulping and Straining --------De aeration (partially) –-------- Pasteurizing or Sterilizing -------- Filling ---------Cooling -------- labeling and Storage.

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.). 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, pasteurizing or sterilizing

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

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’.

Production units  

 The northeastern region of India comprises eight states namely Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura and Sikkim. The region lies between 21o57’ and 29o28’ north latitude and 89o40’ to 97o50’ east longitude. The total geographical area of the region is 2.55 lakh km2, which is about 8% of the country’s total area. The physiography of the region is divided into three divisions namely Meghalaya plateau, the northeastern hills and the Brahmaputra valley.

The NE hills alone accounts for 65% of the total land area while the Brahmaputra valley and the Meghalaya Plateau cover 22% and 13% of the area respectively. The region offers scope for cultivation of a wide variety of horticultural crops such as fruits, vegetables, flowers, tuber and rhizomatous crops and spices because of its diversities in topography, altitude and climatic conditions.

We have our Pineapple Production units spread all across the N.E India, covering Tripura, Manipur, Nagaland and the very beautiful state of Meghalaya. Our PINEAPPLE’S are “Green, Healthy and Organic”.

Tripura is land of high hills, hillocks, interspersed with rivers and valleys having moderately warm and humid climate, well distributed annual rainfall of 2500 mm. The terrain soil and climate of the State of Tripura are ideally suited for rain-fed Horticulture. Fruits like Pineapple, Jackfruit, Orange, Litchi, Cashew nut, Coconut, Lime, and Lemon are produced in abundance.

Manipur is a potential area for growing different horticulture crops like Fruit, Vegetable, Spices Root & Tuber crops, Aromatic& Medicinal plants. Moreover with a range of natural conditions and varied soil and topography, the state produces sizeable quantity of Paddy, Wheat, Maize, Pulses, Oilseeds such as Mustard, groundnut, Soya beans, Sunflower, Ginger, Turmeric and Fruits like Pineapple, Lime/Lemon, Banana, Orange, Papaya, Plum and vegetables like, Cauliflower, Cabbage, Tomato, Pea, Squash, Carrot, Pumpkin, etc.

Nagaland is situated in a Strategic Location with a potential to development into an International Trade Centre in the East has conducive agro-climatic conditions. The altitude of the state vary from 100 meters to an altitude of 3,840 meters in the interior of the state which is favorable for growing different varieties of tropical and sub-tropical fruits as Banana, Pineapple, Papaya, Passion fruit, Jackfruit, Grapes, Orange, etc .

Meghalaya is the another horticultural State and produces substantial quantities of Orange, Lemon, Pineapple, Guava, Litchi, Banana, Jack Fruits and Temperate fruits such as Plum, Pear, and Peach etc. The mandarin orange grown in Meghalaya is considered to be of very high quality.

Pineapple Production Plants:

Production Plant Season Installed Capacity Total Qty/Season

Canned Pineapples

1. Manipur-Imphal PlantMay-Aug 7.5 MT / Day 788 MT

2. Dimapur-Nagaland Plant 1 July- Se Nov- Dec5 MT / Day 450 MT

3. Dimapur – Nagaland Plant 2 July- Sep Nov- Dec 5 MT / Day 60 MT

4. Dimapur – Nagaland Plant 3 July- Sep 5 MT / Day 450 MT

5. Agartala – Tripura Plant May-Aug Oct - Dec5 MT / Day 900 MT

6. Meghalaya PlantJuly- Sep Nov- Dec 7 MT / Day 400 MT

 Total Yearly Production Capacity 3000 MT

Pineapple Juice Concentrate

1. Manipur-Imphal Plant May-Aug 17.8 MT / Day 1400 MT

Pineapple Fruit Pulp

1. Dimapur-Nagaland Plant July-Sep

Nov- Dec Total Qty - 10 MT

ORGANIC PINEAPPLE  

  North East region of India is known for its Organic Farming techniques. North East is rich in horticulture and floriculture with a rich variety of medicinal plants grown there along with various fruits and vegetables.

An analysis of NSSO survey data on cultivation practices shows that the North-East hill states have retained traditional practices and show an inclination towards organic agriculture that is harnessed for the development of the region with ecological benefits. Use of chemical fertilizers in agriculture enhances yields but also undermines the quality of life through possible contamination of soil, water and air and even the final products that retain their residues. Such activities in hilly regions can have external effects on other regions as well.

The region has remarkable advantages of fertile and organically rich soils, ample rainfall and water resources, river valleys, swamps and streams and great climatic diversity supporting diverse cropping possibilities. Cultivation is based on organic manure and is acompanied to a significant extent with use of improved seeds. It is interesting to note that wastes via manure and the waste generation process through animal feed and vegetal wastes are used.

North East region is so into Organic farming that one would not come across a single fertilizer shop there. Thus the Pineapple coming from this 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, it is recommended to use shoots from the plantation itself and to work very carefully.

In the majority of organic plantations, local varieties are planted together with other crops either in agro forestry 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 (agro forestry system, mixed crops as a bottom culture, crop-rotation etc.). A pineapple monoculture is not permitted in organic farming systems. To prepare the land used for pineapple production green manuring plants like e.g. Vignaunguiculata, Crotolariajuncea or Mucunacapitata can be sowed prior to the pineapples.

Organic Pineapple is rich in the following mentioned Parameters:

Nutrient Value per 100 g

Proximates

Energy 187 KJ

Moisture 86.5 G

Nitrogen 0.05 G

Protein 0.3 G

Fat 0.0 G

Ash 0.4 G

Fructose 3.2 G

Glucose 2.9 G

Sucrose 4.5 G

Maltose 0.0 G

Lactose 0.0 G

Sugars, total 10.6 G

Starch 0.0 G

Available Carbohydrate 10.6 G

Sorbitol 0.0 G

Total Dietary Fibre 0.0 G

Minerals

Calcium 6 MG

Iron 0.3 MG

Magnesium 12 MG

Potassium 160 MG

Sodium 1 MG

Zinc 0.3 MG

Vitamins

Thiamin 0.02 MG

Riboflavin 0.01 MG

Niacin 0.1 MG

Niacin derived from Tryptophan or Protein 0.1 MG

Niacin Equivalents 0.2 MG

Vitamin C 9 MG

Retinol 0 MG

Retinol Equivalents 0 MG

Lipids

Total Saturated Fatty Acids 0.0 G

Total Monounsaturated Fatty Acids 0.0 G

Total Polyunsaturated Fatty Acids 0.0 G

Cholesterol 0 MG

Organic Acids

Citric Acid 0.9 G

Lactic Acid 0.0 G

Malic Acid 0.4 G

Oxalic Acid 0.0 G

Quinic Acid 0.0 G

FOOD TECHNOLOGY  

RESEARCH & DEVELOPMENT:

One of the basic strengths of our Company is our extensive Research and Development (R&D)team. Our Company conducts research in all regions where it is active (Tripura, Manipur, Nagaland, Meghalaya etc) to discover new products or develop more efficient ways of producing existing products. Our R&D personnel are responsible for improving fruit varieties, conducting taste-panels, and monitoring the use of agrochemicals in the growing process.

Food Science:

Food Science plays a very important role at our Company. Aspects of the fruit industry are highly technical, and our Fresh and Processed Fruit Produce activities cover virtually every aspect of the industry. We have in house Food Technologists and Agro staff with competency and experience in technical areas that include: research, agronomy, process technology, packaging, quality control, food safety, and crop protection. At Pineapple India, all decisions in all key areas of our business are based on scientific facts to make sure that we are providing our customer with reliable and quality products.

Food Safety:

We have corporate operating unit teams focused on the safety of our products. Food safety is assured by monitoring the product from the farm to the factory and then to the market with the use of tools such as: quality system manuals; self-auditing programs; Web-enabled handheld computer systems used by field personnel for audits, critical control point, continuous monitoring of finished product with a third party micro program and training programs for quality managers. Food safety research is carried out in our corporate R&D lab in the production units of the North East.Our research projects include validating requirements for longer shelf life, sensory evaluation of current and future varieties, and evaluation of new and emerging biocides for washing and sanitizing products and process lines.Integrated with our packaging and operation units, our Food Safety management systems provide detailed records and controls to deter bio terrorism threats and to ensure traceability for all of our products.

Quality Assurance:

The quality assurance (QA) function has far reaching responsibilities in keeping the Company emphasis on consistently providing superior quality products. QA inspections are conducted at source and destination markets in order to monitor product quality for sales and for feedback to production/shipping. A key responsibility of the corporate QA department is to insure that consistent standards of evaluation are applied at all sources and markets. This is accomplished with the help of the technical team through the development of QA manuals, training, and periodic exchange visits and Quality tests.Our Quality assurance managers are trained in food technology principles and they work closely with corporate food safety to ensure that our products comply to the Global-International food Standards.

References

HAND BOOK OFhorticulture ICAR

NHB-NATIONAL HORTICULTURE BOARD

NIRAMAC

NATIONAL HORTICULTURE MISSION FOR NORTH EAST INDIA.

Chutintrasri B and Noomhorm A. (2007).Color degradation kinetics of pineapple puree during thermal processing.LWT.40: 300-306.

Correia R.T.P, McCue P, Magalhaes M.M.A, Macedo G.R and Shetty K. (2004). Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopusoligosporus. Process Biochemistry.39: 2167-4902.

Deliza R, Rosenthal A, Abadio F.B.D, Silva C.H.O and Castillo C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. Journal of Food Engineering.67: 241-246.

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