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Fruit

Pineapple: what can it become?

A tropical fruit that is easily bruised and does not ripen after harvest, and can be turned into juice, dried slices, canned pieces and preserves.

  1. Raw pineapple
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Pineapple is damaged easily by rough handling and heat, and it does not get sweeter once picked, so harvest timing and careful handling decide how much fruit is lost. Processing lets growers use fruit that is too small, uneven or blemished for fresh sale, and extends how long the product can be kept. Trimmings such as peels and cores can also become juice, vinegar or other products.

What can pineapple become?

Pineapple juice

Juice pressed from pineapple pulp, pasteurised and bottled or canned.

Processing
Sorting and washing, peeling and coring, crushing and extracting juice, straining, pasteurising, then hot-filling into clean containers.
Equipment
  • Washing tanks
  • Peeling and coring knives
  • Crusher or juice extractor
  • Filter or finisher
  • Pasteuriser and filling equipment
Packaging
Clean glass bottles with tight caps, or cans; containers must be sterilised and labelled.
Storage
Keep sealed in a cool place; use soon after opening and check for leaking or swollen containers.
Customer types
  • Households
  • Shops and kiosks
  • Schools and canteens
  • Hotels and restaurants
Distribution
Direct to shops and kiosks, restaurants and events, or through a wholesaler.
Possible business models
  • Own small juice unit
  • Use trimmings and unsold fruit from other operations
  • Contract bottling for farmers

Dried pineapple

Slices or chunks of pineapple dried to last longer and eaten as a snack or ingredient.

Processing
Selecting ripe fruit, peeling, coring and slicing, then drying in a dryer until firm, and cooling before packing.
Equipment
  • Peeling and coring knives
  • Slicing board or slicer
  • Dryer
  • Drying trays
  • Sealing machine
Packaging
Moisture-proof, food-safe bags or tubs, sealed and labelled.
Storage
Keep sealed, cool and dry and away from damp; dried fruit takes up moisture and can spoil.
Customer types
  • Snack buyers
  • Supermarkets and shops
  • Bakeries and cereal makers
  • Export buyers
Distribution
Sold through shops and supermarkets, to food manufacturers, or to exporters.
Possible business models
  • Own drying unit
  • Dry fruit for farmers on contract
  • Buy-process-resell

Canned pineapple

Peeled, cored pineapple rings or chunks packed in syrup in sealed cans.

Processing
Washing, peeling, coring and slicing, grading by size and colour, filling cans with hot syrup, sealing, heat-processing and cooling.
Equipment
  • Peeling and coring machine
  • Slicer
  • Filling and syrup-heating equipment
  • Can sealer
  • Heat-processing vessel
Packaging
Sealed metal cans with clear labels; carton packing for transport.
Storage
Store in a cool, dry place; discard any can that is swollen or leaking.
Customer types
  • Households
  • Retailers and wholesalers
  • Hotels and caterers
  • Export buyers
Distribution
Wholesalers, supermarkets, and food service buyers; larger volumes may go to export.
Possible business models
  • Larger processing plant
  • Contract supply from outgrowers
  • Co-operative processing

Jams, syrups and fruit preserves

Sweet spreads and syrups made from pineapple pieces or trimmings.

Processing
Preparing fruit pieces, cooking with sugar, concentrating, and filling hot into jars or bottles.
Equipment
  • Cutting table
  • Cooking pot and stove
  • Stirring paddles
  • Clean jars and bottles
  • Lids and capper
Packaging
Clean glass jars or bottles with tight lids, sealed while hot and labelled.
Storage
Store sealed in a cool, dry place; check seals before sale.
Customer types
  • Households
  • Shops and supermarkets
  • Bakeries
  • Hotels and guest houses
Distribution
Local shops, markets, direct orders and food businesses.
Possible business models
  • Own small kitchen-based unit
  • Contract production for a brand
  • Buy-process-resell

Pineapple by-products

Peels, cores, crowns and stems turned into vinegar, extracts or fibre.

Processing
Collecting peels, cores and stems; processing into vinegar or fermented drinks, or extracting bromelain (an enzyme) from stems; some varieties give fibre for cloth.
Equipment
  • Collection bins
  • Crushing equipment
  • Fermentation containers
  • Extraction equipment
  • Drying space
Packaging
Depends on the product; vinegar needs clean sealed bottles and enzymes need sealed food-grade containers.
Storage
Collect and process promptly because fresh waste spoils quickly; store finished products sealed and cool.
Customer types
  • Food and drink makers
  • Meat and food processors
  • Craft and textile makers
  • Small manufacturers
Distribution
Supply to local manufacturers, traders, or direct sales of finished goods.
Possible business models
  • Collect and sell residues
  • Make vinegar or crafts in-house
  • Contract supply to manufacturers

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around pineapple

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.