PINEAPPLE VALUE ADDITION

Introduction

Pineapple (Ananas comosus) is a non-climacteric tropical fruit used in processing a wide variety of refreshing products like juice, squash, pickles, jam and jelly (Sinha & Sidhu, 2012). Processing technology has enabled processing of pineapple wastes to products such as wine, animal feed, vinegar, among others. Pineapple takes nearly two years after planting to have mature fruits depending on the climate of the area in which it has been grown.

Pineapple is a rich source of nutrients such as vitamin C, vitamin A and Beta-Carotene, Vitamin B1 and 6 and manganese.  It is also rich in fibre and low in calories, saturated fats, sodium and cholesterol (Paull et al., 2016).  These nutrients play various vital roles in the body, for instance, Vitamin C maintains the integrity of blood vessels, skin, organs and bones, Vitamin A is good for eyesight, boosts the immune system and protects the body from free radicals. Pineapple is an important source of bromelain, an enzyme that is extracted from pineapple residues and used in the pharmaceutical market and tenderizing meat (Seguí Gil & Fito Maupoey, 2018).

Value addition technology is applied to produce a variety of pineapple products that enable farmers to gain a large market of this horticultural crop. This technology helps in reducing the huge post-harvest losses, and value-added products are more profitable than raw fruits, and they have an extended shelf-life. Pineapple value addition also promotes employment and ease in packaging and transportation. The entire pineapple processing technology requires food safety measures in place to enable the production of quality products that are desirable in pineapple commercialization.

 

 

 

 

 

Fig 1 Pineapple: https://businessdiary.com.ph/2291/value-added-products-from-pineapple/

 

Pineapple

3.1 Sorting and Grading

Pineapples are selected or sorted manually according to the quality criteria agreed upon by the stakeholders involved in the trade. It is a common practice to grade pineapple based on variety, weight, shape, maturity and other factors. Prices are influenced mainly by variety and fruit size. The method is very subjective and can vary according to market or location. It is therefore important to incorporate proper grading and standardization in pineapple handling especially for export. Worldwide Codex Standard for Fresh Pineapple (Codex Stan. 182 – 1993) provides some standard guideline for pineapple.

3.2 Cleaning

Pineapple cleaning involves specific cleaning protocols. The cleaning process can be done manually or mechanically. Mechanical washing involves the following steps:

1. Trim the stem close to the base
2. Cut back the crown to a length of 10 cm
3. Immerse the fruit in a disinfectant solution
4. Clean by scrubbing thoroughly on the outside with a brush

 

Manual washing of pineapple is done step by step as follows:

1. Clean the pineapple from dirt, dust, and pests using a soft brush.
2. Wash with clean water and disinfectant.
3. Re-clean the fruit with extra water.
4. Wipe with a soft tissue to get rid of extra water.
5. Air-dry the fruit at room temperature.
6. Check for required quality.

The cleaned pineapples should be packed in clean plastic boxes and be stored appropraitey. An important characteristic at this stage is that the boxes should have holes with lengthened form in all sides for the ventilation, because it allows a quick exit of the heat of the fruit. The packing also helps to promote the fruit’s sales because of the presentation, as well as the description of content and origin.

The use of appropriate packing for the product fulfills the following functions:

a)       to avoid the loss of aroma,

b)       to protect the product against the admission of flavors and disgusting scents,

c)       to offer a good period of conservation,

d)       to avoid the accumulation or loss of humidity,

e)       to protect the product against damages and

f)        to offer a space to print the necessary information about the product.

 The preferred method of packing is to place the fruit vertically on the base of full-telescopic two-piece fiberboard carton with bursting strength 19.96 kg/cm2 and then to place dividers between the fruits to prevent rubbing and movement. Top and bottom ventilation, in addition to side vents are required, particularly where sea-shipments in break bulk are used. Where staples are used in carton construction, care should be taken to ensure complete staples closure to prevent fruit damage. With some cartons, this is not possible and fruit are laid horizontally in alternating directions; where two layers of fruit are packed, a layer of card is required between the layers: 6 counts – 1.75 kg fruit, 12 counts – 1.25 kg fruit, 12 counts – 1.00 kg fruit and 20 counts – 0.75 kg fruit.

3.2 Removal of inedible parts

Inedible parts should be removed properly to leave the fruit appealing to the consumers. Use the following steps to remove inedible parts.

1. Cut off the top and bottom parts using a sharp knife
2. Place the pineapple to stand on its base on a cutting board
3. Hold the top and peel off from the top part downwards
4. Cut out the “eyes” of the pineapple using a paring knife.

3.3 Disintegration or size-reduction

Size reduction in pineapple is done after the removal of inedible parts. You need to slice the pineapple according to the desired consumer sizes and shapes or other specifications and standards of processing. You can do this by slicing the pineapple crosswise to discs and cut the core to form pineapple rings. Alternatively, you can slice the pineapple lengthwise into quarters, cut off the core and cut each section crosswise to desirable sizes.

 

3.4 Storage and Transportation.

Pineapples require particular temperature, humidity/moisture and ventilation conditions. Recommended ventilation conditions: air exchange rate 40 – 60 times per hour with constant supply of fresh air, so as constantly to remove the ripening gases arising and to keep the CO2 content of the hold air low. Spoilage may occur as a result both of inadequate ventilation (danger of rotting) and of excessive ventilation (drying-out, weight loss). During storage, the disease can also infect green fruit. Ripe or bruised pineapples are highly susceptible to yeasty rot. Fresh pineapple is also susceptible to fruit rot caused by Ceratocystis paradoxa. The fruit shell becomes water-soaked and disintegrates and the underlying tissue becomes soft, watery and discolored. Both diseases can be managed by careful handling to avoid mechanical damage to the fruit. For control of black rot, dipping the peduncle cut end in 500 ppm benomyl immediately after trimming will provide some control.

Transportation: Marketing and physical distribution of fresh pineapples inherently means moving the produce. The fruits are handled, either manually or mechanically, many times from harvest and through the distribution process before the consumer buys and prepares them to eat.

For domestic transportation the use of road vehicles offers substantial advantages of convenience, availability, flexibility permitting door-to-door delivery, and reasonable cost of transport. The use of road transportation for fresh produce is increasing and likely to increase in countries all over the world. Produce may be transported by pick-up, enclosed truck, open truck or refrigerated vehicle.

 

4.0 Principles and Methods of Value Addition

Value addition involves the processing of raw pineapple to improved pineapple products that are more marketable. It includes any step in production that improves customer’s demands and results in a more net worth product.

The roles of pineapple value addition include:

• Prolongs the product’s shelf-life
• Improves the marketability of the product
• Makes the product to be easily handled, e.g. during packaging and transportation.
• Increases the income from products by raising the unit selling price.
• Enables the processor to make a product that meets the taste and specifications of the consumer
• Cuts on the production cost by utilizing local natural resources.

4.1 Preservation and methods that can be utilized

Preservation entails various processes that prolong the shelf-life of products and maintain the products’ quality features such as colour, texture, flavour and nutritional quality (Rodrigues & Fernandes, 2012). The general preservation methods include refrigeration, cold storage with modified atmosphere, chemical treatments, special storage condition, improved packaging systems, canning, freezing, irradiation and dehydration. Diversification of pineapple products is a good strategy to increase consumption in the main markets of the world. Therefore, pineapple is now consumed in the form of single strength or concentrated juice, canned, fresh, dehydrated and/or sugared, canned in slices. The potential industrial and commercialization possibilities for pineapple value addition include exploiting processing of pineapple pulp, glazings, fruit cocktails, dried pineapple slices, juice, pineapple wine, nectar flavored yoghurt, fruit sauces and pineapple ice cream.

 

4.1 Objectives of preservation

• To increase shelf life and ensure continuous supply throughout the year
• To save time by reducing preparation time
• To ensure availability of seasonal fruits all year round.
• To stabilize the prices of the food in the market
• To improve the health of the population by availing the fruits all year round.

4.2 Fruits Preservation Methods

Sodium chloride (salt) is an ancient form of food preservation. Other common food preservatives of chemical nature include sugars and acids. Preservatives work in several ways to prevent spoilage. Different food preservatives are suited to different foods. Some preservation methods suited for fruits are discussed below.

1. Preservation by Sugar

Preservation by sugar is suitable for fruits, sweets and jellies. Before sugar addition, the fruit must be boiled to a desirable temperature, and the amount of sugar added depends on the type of fruit and the required product.

1. Preservation by benzoic acid and benzoate

Benzoic acid is mostly suitable for industrial use. Sodium benzoate has a pH of 2.5-4.0, and it is suitable for acidification of food products that have a higher pH. The amount of benzoate used depends on factors like the microbial level of food and temperature. Cold juices use less benzoate.

1. Preservation by sulphur dioxide

Sulphur dioxide is used before and after dehydration to prevent the growth of undesirable microorganisms during the manufacture of juices and wine.  For vegetables, it is added after blanching and before dehydration in the form of sodium metabisulphite solution. This chemical is highly effective against moulds spores and bacteria but less effective in yeast prevention. For more efficiency, it is combined with sodium benzoate to prevent yeasts in juice squashes. The use of sulphur dioxide in vegetables help in prolonging the shelf-life by preventing undesirable changes during dehydration and storage. It prevents browning reactions in dried fruits.

1. Treatment with acid

Treatment with acids is effective for foods that have a high pH above 4.5. Acids such as acetic, citric, and lactic acids are added to foods to lower pH and allow preservation of such foods by heat.

1. Aseptic Packaging

Aseptic packaging utilizes high-temperature short-time pasteurization principle. The food is passed through a piece of equipment with a set time, temperature and flow rate for processing and filling into sterile containers (Tola & Ramaswamy, 2012).

1. Microfiltration

The extracted juice is passed through a ceramic membrane with micropores in sterile conditions. Microfiltration render product stability prevents fruit discolouration during storage and prevents fruit discolouration during storage ("Processing," 2020).

5.0 Value Adding Technologies for Pineapples

Value-adding technologies enable development of diverse forms of food products. Numerous technologies are applied depending on factors such as the type of raw material, products to be formulated and cost of the technology.

5.1 Fruits Processing Technologies    

The main problem facing farmers is huge post-harvest losses due to the perishable nature of fruits and vegetables. Fruits processing is one of the most important agriculturally based activities that ensure a continuous supply of wholesome, safe, nutritious and acceptable food to consumers. It prolongs the shelf-life of the perishable fruits and products and thus, prevents post-harvest losses. Processing also enables a country to export final processed products rather than fresh produce and earn more from the exports.  It also enables the development of new value-added products in a country.

Figure 2 Pineapple juice processing flow

5.1.1 Choice of processing technologies

The choice of technology should be properly researched to come up with the ideal processing technology, locally-manufactured equipment and good production means. There is a need to combine various aspects including the labour, available resources, capital and distribution of profits. The technology used should meet the following:

1. Use the available raw materials and local manufacturing  of all or part of processing equipment to promote the farmer income
2. Use of available local natural resources like solar power.
3. Minimize imports and promote national exports.
4. Provide availability of consumer goods by maximizing the processed goods both for internal markets and exports.

5.1.2 Fruits Processing techniques

Numerous ways can be used in the processing of fruits, but the method used depend on factors like the type of raw material, desired final product, and the available capital.

The main techniques of fruits processing include freezing, dehydration, canning and blanching (Clark, 2014). 

1. Freezing

Freezing reduces the temperature of fruits below the product's freezing point. These low temperatures lower the water activity, reduces microbial growth and slows down enzymatic reactions that cause undesirable changes in the fruits (Rodrigues & Fernandes, 2012. Blanching is done before freezing for most fruits to reduce microbial load and slow down enzymatic reactions.

 

 

1. Dehydration

Dehydration is a major fruit preservation technique aimed at reducing water activity that promotes microbiological growth and undesirable enzyme activities. Examples of dehydration methods are the sun and solar drying, infrared drying, freeze-drying and tunnel drying. The main challenge with the dehydration method is the quality loss of products due to the flavour and colour changes. Freeze drying is the most efficient dehydration method that preserves the quality of the products. This is because of the technology that is used in freeze-drying. It works by water removal through sublimation under low temperatures with low pressure. The water in the product is changed to ice which is then changed directly to the gaseous state without forming a liquid. This process preserves the quality of the product, i.e. colour and flavour.

Dehydrated pineapple product will have most of the free water of the fruit is eliminated. Usually, slices of fresh pineapple are prepared for better uniformity before drying and to make handling easier. Final moisture is near 5%, and this allows the dried fruit to have a long shelf life as long as proper packing is provided and storage is done in a sterile/clean section.

 

1. Canning

Canning is a thermal process of food preservation.  This process involves filling of cans with the fruits and sealing hermetically. After sealing, retorting is done to promote food safety. Retorting is done by applying wet heat and pressure within the retort to provide heat sterilization of the container and food product for food safety.

 

1. Blanching

Blanching is a heat processing method where the fruits are heated at a temperature of 85–95 degree Celsius for a few minutes after which quick cooling is done. Blanching is meant to inactivate enzymes that cause undesirable quality changes to the product like browning. Other aims of blanching are lowering the microbial load, removing extracellular gases, stopping respiration and softening the product.

5.2 Value Added products from pineapple

Pineapple processing enables the formulation of various value-added products. The main categories of processed fruit products include:

• Minimally processed fruit products such as fresh-cut fruit, fermented fruit products such as cider, wine and vinegar
•  Traditional thermally processed fruit products such as jam, jelly, juice and beverage
• Novel non-thermal processed fruit products such as juice and beverage

1. Minimally processed pineapple/Fresh-cut fruit

Minimally processed pineapple fruits are partially prepared and availed in a fresh-like state for convenience consumption (Yildiz & Wiley, 2017). The steps involved in the preparation of fresh-cut pineapple fruit include:

1. Washing the pineapple fruit
2. Peeling
3. Cutting/slicing/wedging
4. Dipping, Spraying, or Coating (Optional)
5. Drainage after dipping
6. Packaging
7. Refrigeration (only if necessary).

 

1. Pineapple Juice, Pulp and  Concentrates

Pineapple juice is extracted from crushing fruit pieces, grinding and straining the fruit content and proper physical separation of the solids. Juice can be in the form of fruit drinks, nectar, juice concentrates and fully clarified juice (McLellan R., 2020). By using additives at specified levels (KMS <70ppm or Benzoic acid < 120 ppm), it can be stored for six months or more. The stored pulp should be stored hygienically in frozen condition for maximum shelf-life. Juice must be pasteurized and packed to extend its shelf life and a preservative or refrigerated storage may be used as additional barriers to microbial spoilage. No juice should reach the market if it becomes fermented or mixed with water. Packaging can be done in plastic bottles or bags, coated cans, multi-laminate (plastic, paper, metal foil) or any newer materials. The pH values of the product must be controlled so it remains agreeable for human consumption. Usually, its common practice to blend batches of juices to attain proper acidity and sensory qualities. Juices from other fruits like mango, guava, banana etc. can be blended with pineapple's and interesting mixtures make novel products.

Pulp: This is a product of the basic processing of peeled pineapple pulp by crushing. Pulp may be preserved by thermal treatment, by preservatives addition and proper handling in either small packages, or in bulk packages for further industrial processing and formulations as ice cream mixes, jellies, jams, sodas, etc.

Concentrated frozen pulp: This is a pineapple product processed from thermal treatment of the pulp to remove at least 50% of the initial water content. Concentration and freezing are applied to preserve the pulp for extended periods of time. The concentrated pulp is stable without the addition of chemicals as long as it is kept frozen. Upon reconstitution by replenishing the previously eliminated water the pulp should have the same qualities as the original pulp.

Aseptic pulp: The pineapple pulp is heat-sterilized and packed aseptically but no chemicals are

added and has a long shelf life. There is very specific equipment to perform this process and

it is considered to be at the cutting edge of technology.

Concentrated Frozen Juice: This pineapple juice product is prepared by direct application of heat to pineapple juice to reduce its water content. Preservation methods are similar as described for

concentrated pulp in which no chemical additives are used.

 

Figure 3 Flow chart of pineapple juice preparation                                                                     

 

Pineapple Fresh juice

Fig 4 Pineapple fresh juice:https://www.istockphoto.com/photo/freshly-squeezed-tropical-fruit-juice-with-pineapple-gm470745596-62336082?utm_source=pixabay&utm_medium=affiliate&utm_campaign=SRP_image_noresults&referrer_url=https%3A//pixabay.com/images/search/pinapple%2520juice/&utm_term=pinapple%20juice

 

1. Dehydrated Pineapple

 

Fresh pineapple is dried to eliminate free water to final moisture of about 5%. Low moisture content combined with proper packaging extends the pineapple’s shelf-life.

 

Jam, jelly and pineapple marmalade

Jams are composed of the entire fruit, including the pulp. Fruit pulp can be changed to jam through the addition of pectin. The juice is transformed into jelly in specific sugar and pectin concentrations. Pineapple jelly aims to produce a clear, brilliant gel from the pineapple juice.

 

Marmalade is a jellylike concentrate made from pineapple juice and peel of citrus fruits boiled with water and sugar. The preparations of these products should be made under hygienic conditions, and the specifications for the use of additives should be followed.

 

Pineapple Jam

To process the jam, boil 1 kg pulp of ripe firm peeled fruit with 100 ml water 3 g citric acid and 10 g of pectin. Add 750 g sugar and cook to thick consistency. End point is confirmed by sheet test. Boiling mass is allowed to fall after cooking from a ladle which will flow in the form of a sheet. Pack hot in clean dry glass jars.

 

 

Pineapple Jelly:

Jellies fall in the group of fruit preserves, which are defined as semisolid products prepared by mixing 45 parts of fruit and 55 parts of sugar. This mixture is cooked until the final solids contents reach 65 to 68%. It is hot-filled for better stability. Usually, jellies are prepared from fruit juice and a gel-type product is obtained; it may or may not contain fruit pieces. Final textural firmness is dependent of the type of gel-forming agent as pectin which is added under controlled acidity and solids content to assure the proper texture of the product. To assure proper shelf life at ambient temperature, preservatives may be added. These chemicals are mainly used to control mold growth; but once the jar is open, it shall be stored under refrigeration.

 Pineapple marmalades:

Figure 7 sample of pineapple marmalade

This is a fruit preserve that uses the same proportions of fruit and sugar, and cooked until the same solids content as jellies. Consistency is semi-fluid and not a gel as jellies. Preservation criteria and shelf life considerations are similar as for jellies.

 Pineapple fillings:

Figure 8 pineapple utilization as fillings for pastries

Pineapple pieces mixed with bakery cream may be used as cake fillings for fast food places, institutional service and large-scale production of bakery goods. Stability of the product depends on the cleanliness and hygiene of the manufacturing process and adherence to GMPs. The pineapple product can be packed in plastic bags, plastic containers or metal bins. If no additives are used, the fillings must be kept refrigerated at below 4 ^oC.  The shelf life stability may not very long due to its elevated nutrient and water content.

 Vinegar:

Vinegar is prepared by an acetic fermentation of alcohol solutions derived from sugar or starchy materials (fermentable sugar content of 8-20%). This is done by strains isolated from the raw materials. Peel and other pineapple by-products from processing can be used as raw materials to prepare natural vinegar and thus make a proper use of residuals. Vinegar must be pasteurized once it is prepared and bottled. It is stable at ambient temperature.

 

Pineapple sauce/ketchup

 Pineapple concentrate about 1 kg strained pulp containing 20 g sugar to 1/3 of its original volume in the presence of suspended spice bag containing 50 g chopped onion, 5 g garlic and 50 g ginger, 10 g powdered spices and 5 g red chillies. Press out spice bag occasionally and squeeze it out finally to obtain maximum spice extract. Add 15 g salt and remaining 40 g sugar and cook to thick consistency. Add 450 ml vinegar and cook again to end point. Add and mix preservative after dissolving in minimum quantity of water. Heat to boiling and hot pack.

 

Pineapple Jelly

Mix 1 kg grated pulp of fully mature peeled but somewhat raw fruits with ripe pineapple pulp (1 kg), 2.5 litre water 10 g citric acid and 2 g of pectin. Boil for 30 min, cool and allow to settle for 2 hours. Separate the supernatant (upper layer) and filter. Test for pectin quality. Formation of single clot with small quantity of ethyl alcohol added to test samples indicates high pectin content. Concentrate further if necessary to obtain single clot. Cook gently the extract with equal quantity of sugar to obtain the end point indicated by the formation of sheet. Pack hot. Cover with a layer of melted wax and close the lid.

 

Pineapple preserve and candy

Cut rectangular slices (4x1 cm) or suitable sized cubes from the fully mature ripe washed peeled fruits after removing seeds. Keep in 1.5 % limewater for 3-4 hours. Drain and wash 3- 4 times in plain water. Dissolve 400 g sugar in 600 ml hot water and filter. Boil pieces in sugar syrup and keep overnight. Next day drain the syrup, raise its Brix to 50. Add slices, boil and keep again. Repeat this process every day, until Brix reaches 70-75°. Keep for a week. Drain the syrup, fill the pieces in dry jars and cover slices with freshly prepared sugar syrup of 7°Bx. For the preparation of candy, raise the Brix of syrup to 75°, and keep it for a week. Drain and dry the pieces under shade. Dip pieces in boiling water to remove adhering sugars. Drain, dry and pack.

 

Pineapple Toffee

Concentrate 1 kg sieved pulp to 1/3 volume and cook with added sugar (600 g), glucose (100 g) and hydrogenated fat (100 g) till a speck of the product put into water forms compact solid mass. Make thick paste of 100 g skim milk powder in minimum quantity of water and mix with the boiling mass. Spread 1-2 cm thick layer of the cooked mass over /SS trays smeared with fat. Add flavoring material at this stage, if necessary. Allow to cool. Cut and wrap in butter paper).

Figure 11  pickle processing flow chart

 

 

Flow chart for preparation of pineapple jam

 

1. Pickles

Raw fruits are converted to pickles by addition of salt and chilli powder and then adding hot oil of saturated fatty acids to prevent rancidity and lengthen the shelf-life. Wet pickles can be salted and dehydrated to instant pickles and packed along with chilli, salt and spice powder. The dried pickle can be converted back to wet pickle by placing in water overnight.

 

1. Pineapple Squash

Pineapple squash is made by adding the pineapple juice with sugar, citric acid, preservative (Potassium metabisulphite or sodium benzoate), water, essence and colours in the required quantities. The juice is extracted from a freshly peeled pineapple after which the stated mixtures are added to prepare the squash. During consumption, pineapple squash should be mixed with 2-3 parts of water.

Figure 12 pineapple squash preparation steps  flow chart

 

 

6.0 Introduction to Product Quality Assurance

For pineapple, quality is always associated with excellent appearance, freshness, taste, colour and aroma, besides being free from injuries and disorders. The following is a list of pineapple quality indices.

• Uniformity of size and shape
• Firmness
• Freedom from decay and injury
• Freedom from sunburn, sunscald, cracks, bruising, internal breakdown, endogenous brown spot, gummosis, and insect damage.
• Tops (crown leaves): green colour, medium length, and straightness
• Range of soluble solids = 11-18%; titratable acidity (mainly citric acid) = 0.5-1.6%; and ascorbic acid = 20-65mg/100g fresh weight, depending on cultivar and ripeness stage

6.1 Food safety and Standards applied

All the role players in the pineapple industry including consumers should participate in promoting food safety. Food safety is facilitated throughout the value chain by following the hazard analysis and critical control points (HACCP) guidelines, good manufacturing practices (GMPs) and good hygiene practices.

HACCP should be implemented at each stage of the production process to identify potential hazards within the production process. This enables control of any occurrence of hazards in the food products.  There are seven basic principles of HACCP, as listed below.

1. Perform a Hazard Analysis: The hazards and associated risks are established at each production stage. Appropriate control measures are then developed to prevent hazards.
2. Determine Critical Control Points (CCPs): Critical Control Point is a step where the control should be applied to prevent or reduce hazards to acceptable levels. 
3. Determine Critical Limits for Each CCP: Critical Control Limit is developed to differentiate the acceptable and unacceptable control parameter.
4. Institute Monitoring Procedures: Monitoring procedures determine whether the CCP falls within the critical limits.
5. Establish Corrective Actions when monitoring at a CCP indicates a deviation from an established critical limit.
6. Implement Record-Keeping Procedures.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

 

 

Some of the food safety measures that can be taken in a pineapple industry include the following:

1. Maintain hygiene during food handling, storage and transportation.
2. Pest control monitoring to prevent pest infestation and food poisoning.
3. Proper waste management that fit food safety standards.
4. Regular equipment maintenance to avoid food contamination during production.
5. Ensure proper personal hygiene of all food handlers to meet the food safety guidelines.
6. Facilitate environmental hygiene to avoid food contamination from food contaminants like chemicals used for purposes of disinfection and pest control at the processing zone.
7. Have a safe production site, i.e. free from pollution and other potential food contaminants.
8. Effective staff training concerning food safety.
9. Have proper production structures and layout that allow for easy maintenance and hygiene practices.

6.1.1 Pineapple Standards

The pineapple trade is guided by certain standards acceptable to the parties involved. Pineapple processing firms have quality standards in their processing. Good manufacturing practices ensure that the products are constantly produced and controlled to meet the specified quality standards. The Codex Standard for Pineapples specifies quality in terms of minimum requirements and classification (FAO., 2007).

Under minimum requirements, the pineapple must be:

• Whole, with or without the crown
• Sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded.
• Clean, practically free of any visible foreign matter
• Practically free of damage caused by pests
• Practically free of pests affecting the general appearance of the produce
• Free of abnormal external moisture, excluding condensation following removal from cold storage - free of any foreign smell and taste
• Fresh in appearance, including the crown, when present, which should be free of dead or dried leaves
• Free of damage caused by low and or high temperatures
• Free of internal browning.
• Free of pronounced blemishes.

 

 

6.2 Basic Characteristics of a Standard

A standard is an appropriate specification scheme developed for a product to define elements such as the standard quality of products and production procedures, such as picking, storage, delivery, supply and transportation. It offers uniform language for describing the quality and condition of commodities in the marketplace.

A food standard is designed to meet consumers’ and regulatory bodies’ requirements. The basic characteristics of standards include the following:

• Define the required characteristics of products such as the maximum residue limits.
• Conform to similar fundamental requirements.
• Displays guidelines for performing tasks.
• Available and applied in all stages of production.
• Defines the requirements of a management system like the documentation requirements.

 

6.3 Importance of Standards

1. Ensure the production of high-quality products.
2. Allow performance that corresponds to the standards in place.
3. Helps in meeting the set standards and regulatory requirements.
4. Facilitate food safety and health protection.
5. Reduces the burden of health liability claims.

7.0 Product Traceability         

Product traceability is critical in understanding the movement of a product through specified stages of production, processing and distribution (International Trade Centre, 2020). Traceability is crucial in food environments due to its role in controlling food hazards, providing reliable product information and boosting product authenticity. Effective product traceability is used in developing verifiable food safety and quality compliance. It also allows for better management of risks and quick response to emergencies.

7.1 Components of a traceability system

The following are the three basic elements of the traceability system (The World Bank Group, 2019).

1. Product identification
2. Information required to track the movement of the product/item through the supply chain
3. Establishing a link between the product/item and the supply chain participant

 

 

8.0 Equipment/Processor Maintenance and Operation

The equipment used in pineapple processing are such as fruit elevator, fruit sorter, brush and spray cleaning machine, peeling and extracting machine and pulping machine. These equipment need to be regularly maintained to allow for smooth operation, food safety and optimum production. The types of maintenance involved include preventive, predictive and corrective maintenance ("Types of maintenance: Main strategies and alternatives," 2020).

1.Pineapple Peeling Machines

Pineapple peeling machines are available in different forms for home-use and commercial purposes. They are used in separating inedible portions from pineapple fruits.

Fig 13 Pineapple Peeling Machine for medium to small enterprises

 

Fig 14  Pineapple Peeler: http://www.tsdesigns.org/pineapple-equipment/

 

8.1 Preventive Maintenance

Preventive maintenance involves the equipment/processor care and servicing to maintain optimum operations through regular inspections and observations to detect and correct defaults before the occurrence of a total breakdown. It aims to extend the equipment/processor’s life by predicting failures and is meant to promote safety and improve production. Preventive maintenance guarantees reliable and efficient performance of the equipment/processor and improves operation.

The seven basic preventive maintenance milestones include testing, servicing, calibration, inspection, adjustment, alignment and installation.

 

8.2 Predictive maintenance

Predictive maintenance involves determining the functioning of equipment to estimate when maintenance will be required. It is also known as condition-based maintenance and works by monitoring the equipment’s performance and condition during normal operation to reduce the chances of equipment failures. Condition-based maintenance predicts the likelihood of equipment failure at certain times, depending on some factors followed by preventing the failure through regularly scheduled and corrective maintenance. There must be continuous monitoring of equipment and production processes. The data is collected periodically on critical speeds and changing spindle positions. The importance of predictive maintenance is to allow accurate scheduling of corrective maintenance and prevent unexpected equipment failures.

8.3 Corrective Maintenance

Corrective maintenance involves repair or restoration of equipment that has failed in operation. This maintenance works by identifying the failure and rectifying the failure to bring back the equipment or to normal operation. It is important in rectifying the equipment to reinstate the equipment to normal operation and prioritize on tasks that may be safety-related or affecting production.

The steps involved in corrective maintenance include:

1. Confirmation of the detected failure.
2. A confirmed equipment failure is prepared for maintenance and failure report done.
3. Localization and isolation of a failed part in the assembly.
4. Removal of the failed part for repair or disposal. If disposed of, a new part is acquired for installation.
5. After repair, reassemble, realign and adjust the equipment and return to use.

 

9.0 Conclusion

Pineapples are staple fruits that provide multiple benefits beyond basic nutrition. Post-harvest losses contribute to a lot of qualitative and quantitative pineapple loss. Therefore, post-harvest management, including processing and preservation technologies, are being utilized to help in reducing the losses. Pineapple processing is achieved through techniques such as freezing, blanching, canning and dehydration. Quality control is key in the entire pineapple industry. Pineapple quality control standards are utilized to promote the production of quality pineapples.

The practice of pineapple value addition plays a crucial role in the country's economy by reducing the huge post-harvest losses, promoting employment and expanding the market share of horticultural commodities. Multiple value-added pineapple products are available as a result of the dynamic pineapple processing. Pineapple value addition needs to be highly embraced to reap the associated benefits. Most importantly, food safety measures need to be incorporated into the entire value chain by all the players in the pineapple industry. Part of food safety measures includes product traceability and equipment/processor maintenance that also works to promote effective production.

 

 

10.0References

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