:: PRODUCT INFORMATION
Pineapple (Ananas comosus Linn.)

Pineapple is a tropical plant chiefly cultivated in plantation for its large oval fruit. The mature fruit which ripens 5 to 6 months after flowering, resembles the rough - textured cones of the pine tree. It may grow to length of almost 1 foot (30 cm.) and may weigh 1 to 20 pounds ( 0.5 to 10 kg.) The fruit has a course scheme and fibrous central core, both of which are discarded, leaving a large, juicy, sweet fruit. The pineapple is rich in sugar and in Vitamin A, C & B1 (Thiamine).

Description:

The puree product is derived from the processing of sound, mature, riped pineapple fruits. The fruits are sorted washed, trimmed, peeled, cut into quarters, extracted through stainless steel screens, de - aerated, sterilized, cooled and filled aseptically into pre-sterilized aseptic bags. The puree product is free from extraneous materials. All processes employed are in accordance with "Good Manufacturing Practices" and under strict sanitary conditions.

 

Production Season: Year – Round

Packaging / Storage / Shipping Information:

Aseptic Pineapple Puree product is pack in aseptic bag in double - walled corrugated carton box. Net weight 25 kg per bag in box. Merchandise should be stored at temperature not higher than 82.4 °F ( 28.0 °C) preferably below 68.0 °F (20.0 °C).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 12.0
% Acidity (as citric acid)	0.60 ± 0.30
pH	Maximum 4.3
Flavor / Odor	Typical sweet pineapple flavor, free from burnt taste, free from burnt taste. Should be slightly sweet.
Color	Light yellow to dark yellow, free from gray tone
Container Inspection	No swollen bags
Visual Inspection	NMT 12 scorable specks per 100 ml at 5.0 °Brix A speck is any dark colored organic material that is a component of the fruit and measures 1/32" greater in its longest dimension.
Pesticide Residue	Irreducible minimum*
Filth	Irreducible minimum*
Standard Plate Count	20 cfu. /g max.
Viable Yeast and Mold	ND
Total Thermophilic Spores	ND
Coliform	Negative
Net Weight (kg.)	25.0 ± 0.5 per box
Shelf Life	10 months at temperature not higher than 82.4°F ( 28.0 °C) preferably below 68.0 °F (20.0 °C)

* Contamination must be at a minimum and meet the requirements of the Food Drug and Cosmetic Act
   as interpreted by the Bureau of Food and Drug Administration.

:: Product Application

Baby foods, bakery products, cereal products; frozen desserts; fruit jelly; gelatin; ice cream, ice milk, natural fruit drinks; syrups and toppings; yogurts.