Conventional / Organic Frozen IQF Pineapple Distributors
Also Available: Canned Pineapple, Aseptic, Pineapple Puree,
Pineapple Concentrate, Dried Pineapple and Pineapple Powder
We supply organic frozen IQF pineapple in the form of: IQF (individually quick frozen), block frozen, whole frozen, slices (sliced), dices (diced), chopped, halves and quarters, parts, pieces, wedges, segments, tidbits, chunks, florets, hearts, spears and bottoms.
Our partners in the United States are organic frozen pineapple suppliers, organic frozen iqf pineapple producers, frozen iqf pineapple processors, frozen iqf pineapple packers, frozen iqf
pineapple importers, organic frozen iqf pineapple exporters, pineapple growers, USDA certified organic non-gmo and kosher frozen iqf pineapple distributors and warehouses in the USA.
Most of our clients are: Frozen meal producers, food service companies, restaurants, hotels, brewery, consumers and industrial producers of fruit flavored dairy products like milk, yogurt and ice cream, organic smoothies, baked goods as filling and toppings, preserves, jams, desserts, sauces, cakes, pies, brewing, confectionery, beverages, compounds and similar technical ingredients and preparations.
Pineapple – is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 5–10 months and fruiting in the following six months. Pineapples do not ripen significantly after harvest.
• Bulk frozen IQF pineapple, 100% Organic or Conventional Pineapple
• Processed and pressed without added substances or additives
• Conventional or USDA Organic Certified
• Suitable for a wide scope of modern applications
• Industry-leading pricing
• Processed from ordinary and natural, well-chosen pineapples
• sans allergen, non-GMO frozen iqf pineapples
• Flexible specialized details and mass pack sizes
Bulk packed organic frozen fruits are key raw materials for the production of various organic food products in an extensive range of industrial applications. Saving on raw material price and transportation cost are very important parameters for all industrial scale operations.
According to your project needs, we supply conventional and organic frozen iqf pineapples in bulk 20 lbs. to 50 lbs. pack sizes. Minimum order quantities (MOQ) may apply. Working with a fixed product/price list is not possible due to frequent changes in the market.
The flesh and juice of the pineapple are used in cuisines around the world. In many tropical countries, pineapple is prepared and sold on roadsides as a snack. It is sold whole or in halves with a stick inserted. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are used in desserts such as fruit salad, as well as in some savory dishes, including pizza toppings, or as a grilled ring on a hamburger.
Traditional dishes that use pineapple include hamonado, afritada, kaeng som pla, and Hawaiian haystack. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and it is also the main ingredient in cocktails such as the piña colada and in the drink tepache.
Pineapples are subject to a variety of diseases, the most serious of which is wilt disease vectored by mealybugs typically found on the surface of pineapples, but possibly in the closed blossom cups. Other diseases include citrus pink disease, bacterial heart rot, anthracnose, fungal heart rot, root rot, black rot, butt rot, fruitlet core rot, and yellow spot virus.
Pineapple pink disease (not citrus pink disease) is characterized by the fruit developing a brownish to black discoloration when heated during the canning process. The causal agents of pink disease are the bacteria Acetobacter aceti, Gluconobacter oxydans, Pantoea citrea and Tatumella ptyseos.
Some pests that commonly affect pineapple plants are scales, thrips, mites, mealybugs, ants, and symphylids.
Heart-rot is the most serious disease affecting pineapple plants. The disease is caused by Phytophthora cinnamoni and P. parasitica, fungi that often affect pineapples grown in wet conditions.
Since it is difficult to treat, it is advisable to guard against infection by planting resistant cultivars where these are available; all suckers that are required for propagation should be dipped in a fungicide, since the fungus enters through the wounds.
Some buyers prefer green fruit, others ripened or off-green. A plant growth regulator, Ethephon, is typically sprayed onto the fruit one week before harvest, developing ethylene, which turns the fruit golden yellow. After cleaning and slicing, a pineapple is typically canned in sugar syrup with added preservative.
A pineapple never becomes any riper than it was when harvested.
The fruit itself is quite perishable and if it is stored at room temperature, it should be used within two days; however, if it is refrigerated, the time span extends to 5–7 days.