Value Added Products from Pineapple

Any step in the production process that improves the product for the customer and results in a higher net worth, is known as value addition. Typical value-added products include jams, jellies, preserves, fruit sauces and spreads, pickles, preserved vegetables, tapenades, hot chili sauces, extra virgin olive oils, herb-flavored olive oils and vinegars, and salsas.

Typically fruits and vegetables have a low price when they are in the raw state, but can be processed into a range of dried foods, jams, juice, pickles and etc, which have a considerably higher value. The high added value means that the amount of food that must be processed to earn a reasonable income is relatively small. Hence, the size and type of equipment required to operate at this scale can kept to levels that are affordable to most aspiring entrepreneurs. In many countries, vegetables and fruits are among the most accessible raw materials for processing.

Pretreatments prevent fruits from darkening during long-term storage

Sulfuring:

In this method, sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C.

Sulfite dip:

Sulfite dips can achieve the same long-term anti-darkening effect as sulfuring, but more quickly and easily. Either sodium bisufite or sodium meta-bisulfite that are USP (food grade) or Reagent grade (pure) can be used.

Directions: Dissolve ¾ to 1 ½ teaspoons sodium bisufite per quart of water. (If using sodium sulfite, use 1 ½ to 3 teaspoons. If using sodium meta-bisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves. Remove fruits, rinse lightly under cold water and place on drying trays for drying.

Ascorbic Acid

Ascorbic acid (vitamin C) mixed with water is a safe way to prevent fruit browning. However, its protection does not last as sulfuring or sulfiting.

Directions: Mix 3000 mg ascorbic acid tablets, crushed in 2 cups of water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.

Fruit juice dip

A fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, and grape. Each juice adds its own color and flavor to the fruit.

Directions: Place enough juice to cover the fruit in a bowl. Add sliced fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced.

Honey dip

Honey dipped fruit is much higher in calories.

Directions: Mix ½ cup sugar with 1 ½ cups boiling water. Cool to lukewarm and add ½ cup honey. Place fruit in dip and soak 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.

Preparing and Using Sugar Syrups

Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. The following guidelines for preparing and using syrups offer new "very light" syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.

*This amount is also adequate for a 4.5-liter load.

**Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar.

Document on Value addition and processing of Pineapple in PDF