Pineapple juice is extracted from pineapples that originated in South America and were introduced to Europe in the 17th century. Later, Hawaii became the dominant producer of pineapples in the 20th century followed by Brazil and the Philippines. Pineapple is the third most significant tropical fruit produced in the world. Pineapples are predominantly cultivated in Kerala, Karnataka and West Bengal.
Pineapple Pulp Specification
| Parameter Group | Range Value |
|---|---|
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Minimum 9 |
| Acidity As % Anhydrous Citric Acid | 0.45 – 0.80 |
| pH As Natural | 3.20-4.00 |
| Consistency – Bostwick (20 ± 2°C ) | <12 (Cm/30sec) |
| Black Specks / 10 gm | Nil |
| Brown Specks / 10 gm | NMT 10 |
| MICROBIOLOGICAL | |
|---|---|
| Total Plate Count cfu/ ml | <10 |
| Yeast & Mould Count cfu / ml | <10 |
| Coliform Count cfu / ml | Absent |
| E.Coli | Absent |
| ORGANOLEPTIC | |
|---|---|
| Colour | Yellow to Olive Yellow |
| Flavour | Typical of Pineapple without any off flavor |
| Taste | Characteristics of Pineapple fruit |
| Appearance | Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. |
| PACKING |
|---|
| Pineapple Puree / Juice is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy painted (inside) open-top MS drum. Product Net weight: 210 Kgs / Drum. |
| CONTAINER LOADING |
|---|
| 80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional). |
| STORAGE |
|---|
| Pineapple juice should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. |
| SHELF – LIFE |
|---|
| Best before 24 months from the date of manufacturing. |