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Cagayan State University Gonzaga Campus
Research, Development and Extension Office
Cagayan State
University Gonzaga
PARTNER AGENCIES
Department of Science and Technology
LGU Gonzaga
LGU Sta. Teresita
A Techno-Guide in Pineapple
Production and Processing
LGU Sta. Ana
Pineapple Growers’ Association
C A G AYA N S TAT E U N I V E R S I T Y
G O N Z A G A , C A G AYA N
Technology Resource Center
FLORANTE VICTOR M. BALATICO, Ph. D.
Campus Executive Officer
Mr. QUIRINO S. JARA
Coordinator, Special Projects and CSU-DOST PDTC
GENOVEVA SAPLA, Ph. D.
Campus Extension Coordinator
ELVIRA M. SANA, Ph. D.
Associate Dean, CHIM and CSU-DOST PDTC Trainor
GERALDINE T. MAHINAY
CHIM Faculty and Co-trainor CSU-DOST PDTC
email: [email protected]
2014
Cagayan State University Gonzaga Campus
Research, Development and Extension Office
TECHNICAL STAFF
Consultants
Florante Victor M. Balatico, Ph. D.
Campus Exceutive Officer
Elvira M. Sana, Ph. D.
Asso. Dean, CHIM
Genoveva C. Sapla, Ph. D.
Campus Extension Coordinator
A TECHNO-GUIDE IN PINEAPPLE PRODUCTION
AND PROCESSING
Writers
Quirino S. Jara
Special Project Coordinator
Glyzelda H. Gonzales
Part-time Faculty, CTE
Layout/Graphic Artist
Verdict L. Gonzales
Faculty/MIS Officer
Cagayan State University Gonzaga
Cagayan State University Gonzaga Campus
Table of Contents
Title Pagei
Table of Contentsii
Introduction1
Production Management5
Land Preparation5
Preparation of Planting Materials
6
Planting7
Weeding8
Fertilizing8
Control of Pests and Diseases
9
Flower Inducement of Pineapple
11
Harvesting13
Post-harvest Handling13
Budgetary Requirement for 1 Hectare
14
Pineapple Production
Pineapple Processing16
Recipes17
Pineapple Jam17
Pineapple Jelly19
Pineapple Preserve20
Dehydrated Pineapple21
Pineapple Wine23
Pineapple Vinegar24
Bonus Recipes26
Pineapple Chutney26
Pineapple Oat Bar29
Research, Development and Extension Office
P
Piňarami talaga!
ineapple production is considered a very profitable enterprise in
the province of Cagayan. Many farmers venture into pineapple
production because of high income guarantee. Likewise, pineapple production does not require sophisticated technology because
the plant could easily adapt to varied type of soil, climate condition,
and to relatively difficult growing condition. In the northeastern
Cagayan alone, more than a hundred hectares are planted with pineapple, which manifests the profitability of pineapple production as an
enterprise.
With the tremendous increase of production area devoted to pineapple, its fruit is very abundant in Northeastern Cagayan from the
month of June to August. Because of this, the pineapple fruit is sold
at a cheap price during the period. To solve the problem of the great
harvest coupled with the cheap cost of pineapples during the peak
season, farmers are encouraged to practice off-season production
through flower inducement. By doing this, higher income will be generated because the farmers can dictate the price due to lack of competition in the market.
On the other hand, the abundance of pineapple during its peak season is a good opportunity for the housewives of pineapple growers to
conduct pineapple processing activities. This would ensure that pineapple products are available when fresh pineapple is no longer available in the market. Since the products will be sold during off-season,
value-adding to the products is guaranteed.
Nutrition Facts
Scientifically, it is known as “Ananas comosus” and belongs
to the family of Bromeliaceae, in the genus; Ananas.
Pineapple is a tropical, perennial, drought-tolerant plant
Nutrition Facts
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that grows up to 5-8 ft. in height and spreads around about three to
four ft. It is essentially a short, stout stem with a rosette of waxy long,
needle-tipped leaves.
foods rich in vitamin C helps the body protect from scurvy; develop
resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
The fruit is described as compound (multiple) type of fruit that develops from many small fruits fused together around central core. Its pulp
is juicy and fleshy with the stem serving as a supporting fibrous core.
The outer skin features rough, tough, scaly rind. The color in the ripe
fruits may change to yellow, orange-yellow or reddish. Internally, its
juicy flesh may range from creamy white to yellow color and has a mix
of sweet and tart taste with rich flavor. Each fruit measures in size up to
12 inches long and weighs 1 to 8 pounds or more.
• It also contains small amount Vitamin A (provides 58 IU per 100
g) and beta-carotene levels. These compounds are known to have
antioxidant properties. Vitamin A is also required in maintaining
healthy mucus membranes, skin, and is essential for vision. Studies have suggested that consumption of natural fruits rich in flavonoids helps the human body to protect from lung and oral cavity
cancers.
Health Benefits of Pineapple Fruit
• Fresh pineapple is low in calories. Nonetheless, it is a storehouse
of several unique health promoting compounds, minerals and vitamins that are essential for optimum health.
• In addition, this fruit is rich in B-complex group of vitamins like
folates, thiamin, pyridoxine, riboflavin and minerals like copper,
manganese and potassium. Potassium is an important component
of cell and body fluids, helps controlling heart rate and blood pressure. Copper is a helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which
is a very powerful free radical scavenger.
• 100 g fruit provides just about 50 calories equivalent to that of apples. Its flesh contains no saturated fats or cholesterol; however, it is
a rich source of soluble and insoluble dietary fiber like pectin.
See the table below for an in-depth analysis of nutrients:
• Pineapple fruit contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have
shown that consumption of pineapple regularly helps fight against
arthritis, indigestion and worm infestation.
Nutritive Value per 100 g
• Fresh pineapple is an excellent source of antioxidant vitamin; vitamin C. 100 g. fruit contains 47.8 or 80% of this vitamin. Vitamin C is
required for the collagen synthesis in the body. Collagen is the main
structural protein in the body required for maintaining the integrity
of blood vessels, skin, organs, and bones. Regular consumption of
Health Benefits of Pineapple Fruit
Pineapple (Ananas comosus), Fresh,
(Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
50 Kcal
2.5%
Carbohydrates
13.52 g
10%
Protein
0.54 g
1%
Total Fat
0.12 g
<1%
Cholesterol
0 mg
0%
Health Benefits of Pineapple
Cagayan State University Gonzaga Campus
Dietary Fiber
1.40 g
Research, Development and Extension Office
pregnancy.
4%
Source: Power Your Diet, www.nutrition-and-you.com
Vitamins
Folates
18 µg
4.5%
Niacin
0.500 mg
4%
Pyridoxine
0.112 mg
9%
Riboflavin
0.018 mg
1.5%
Thiamin
0.079 mg
6.5%
Vitamin A
58 IU
2%
Vitamin C
47.8 mg
80%
Vitamin E
0.02 mg
<1%
Vitamin K
0.07 µg
0.5%
Production Management
Land Preparation
Land preparation is one of the
most critical factors in pineapple production because the roots of the plants
are fibrous and tiny and they are mostly
found at the upper portion of the soil.
Thorough land preparation is very essential to ensure vigorous growth. If the land
is not well prepared, weed control, fertilizer application, and pest and disease control are greatly affected.
Electrolytes
Sodium
1 mg
0%
Potassium
109 mg
2.5%
Minerals
Calcium
13 mg
1.3%
Copper
0.110 mg
12%
Iron
0.29 mg
3.5%
Magnesium
12 mg
3%
Manganese
0.927 mg
40%
Phosphorus
8 mg
1%
Selenium
0.1 µg
<1%
Zinc
0.12 mg
1%
Loosening the soil properly is one of the factors to improve its
physical, chemical and biological condition.
Advantages of thorough land preparation:
• It facilitates root development
• It increases availability of food nutrients to be used by the
plants
• Easier loss of excess rain water
• Easier control of butt rot disease
• Effective way to control weeds
Phyto-nutrients
Carotene-ß
35 µg
--
Crypto-xanthin-ß
0 mcg
--
• Better incorporation of roots of plants in the soil
Safety Profile
Procedure:
Pineapple fruit contains a proteolytic enzyme bromelain that may
cause excessive uterine bleeding if consumed in large quantities during
Safety Profile
Select an area that is not water logged so excessive rain water will
not stay long in the field.
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Depth of surface soil should not be lesser than two (2) feet.
Plow and harrow the field two times with 7 or 10 days interval to allow weed seeds to grow and to be eradicated.
Preparation of Planting Materials
Among the important aspects of production is the selection and
preparation of planting materials because it dictates the uniform
growth and fruiting of plants. It is in this aspect where we select
and clean the planting materials to be sure that they are healthy
and are not carrying any kind of pests and diseases.
• Planting materials. The crown, slip and sucker may be used as
planting materials. The crown is found at the top of thefruit; the
slip at the buttom of the fruit, and the sucker emanates from the
base of the mother pllant. However, using the suckers is recommended because they are almost in the same size, and they fruit
uniformly when grown in desirable cultural mangement practices.
• Collection of planting materials. It is suggested that plant-
ing materials (slip) will be collected two to three months after
harvesting to ensure desirable size. Collect planting materials
gently to avoid damage. Discard planting materials that are with
damage, with sign of disease, and those that are abnormal or
deformed. While collecting, segregate the fruits according to size.
Planting materials of the same size will be planted together.
• Size of Planting materials. Size of planting materials are cat-
egorizeed into four – smallest (8 centimeters (cm) height and
below), small (8-12 cms), regular (13- 16 cms.), and large (17 cms
or taller). All the different sizes can be used provided they are
planted in the same place. However, using regular size of materials is preferable if they are available.
Production Management
• Hauling and distributing of planting materials. Haul collect-
ed planting materials to the place where they will be planted. Use
any hauling material but avoid causing damage to the leaves and
other parts of the plant, for it may serve as entry point or vector
of plant pests and diseases. Distribute the planting materials in
the field by scaterring them strategically throughout the planting
area. Avoid having big piles to avoid occurence of diseases. Before planting, the materials may be exposed in the field for one to
two weeks to harden them and to prevent rotting when planted
in the open field. However, in order to completely eradicate the
prevalence of heart and butt rot which are the most common diseases of pineapple, dip them to Alliete or Ridomil solution following the manufacturer’s recommendation.
Planting
Distance of planting has
something to do with the size of
fruit. If the preference of your buyers is large fruit, you may plant
30,000 to 40,000 per hectare. If they
prefer average size of fruit, you may
plant 45,000 to 50,000 per hectare.
Planting method may be double row or single row. If the single
row is used, plant with a distance of 0.8-1.0 meter between rows and
0.25- 0.3 meters between hills. For the double row, plant with a distance of 0.8-1.0 x 0.5 x 0.25 or 0.30 meters.
However, to maximize the use of the area, it is more advisable to use the double row to give you a plant population of 45,000 to
50,000 per hectare.
Plant the planting materials in the furrows with a depth of 5-10
centimeters or depending on the size of the planting materials. Use
Production Management
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string to straighten the rows for ease of weeding and other cultural management practices.
Weeding
Weeding is also one among the critical factors in pineapple production. Weeds compete in the absorption of food nutrients, and sunlight. They also act as hosts of harmful pests and diseases. To prevent
rapid growth of weeds, consider thorough land preparation. Spraying
Karmex or Diuron one month after planting will help prevent the growth
of weeds for around three months after planting. Use 2-3 kilograms per
hectare. For other advent of weeds, it is advisable to uproot them by
hand weeding.
Fertilizing
Fertilizing is essential to attain ideal plant growth and vigor. Generally,
in the absence of soil analysis, this tabulated fertilizer application guide
will ensure ideal growth of the plants. However, it is more advisable to
let your soil be analyzed to be sure of the kind and amount of fertilizer
to be applied.
Month/s after
planting
Kind of Fertilizer
Amount to be applied / plant
1
Complete (14-14-14)
1 Table Spoon
3
Ammonium Sulfate (21-0-0)
2 Table Spoon
6
Ammonium Sulfate (21-0-0)
2 Table Spoon
10
Ammonium Sulfate (21-0-0)
2 Table Spoon)
Place the fertilizer at the base of the plant then cover it with soil for the
first and second application. You may use animal drawn plow to cover
the soil and eradicate weeds.
Production Management
Control of Pests and Diseases
Pineapple are damaged by some
major pests and diseases which results to
low production, and higher expenses of
farmers. The surroundings, environment,
and cultural management practices are
contributory to the advent of some pests
and diseases. We need to pay attention to
these factors so we can apply solutions to
eradicate their existence.
Among the most prevalent pests and diseases are:
• Heart Rot (Pasik)
Heart rot is a kind of disease that causes rotting of the
plants. It is caused by presence of molds (Phytophtora parasitica). Rotting starts at the newly grown leaves and later spread
to the other parts of the plant until it dies. Higher cases of this
kind of disease is observed in plantation with stagnant water
and sticky soil. Planting materials that are not properly prepared
from point of origin to the planting site are most likely very
much affected. The disease is more prevalent to newly planted
plants.
Symptoms: yellowish or reddish color of young leaves,
drying of leaf margins, rotting of lower leaves, and odorly smell
of the plant.
Control Measures:
1. Expose planting materials to sunlight most specially the
base for a period of 2 weeks before planting
2. Plant at least a month before the start of the rainy season.
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3. Avoid damage in the leaves of the planting materials.
4. Be sure that the planting area has a good drainage.
5. Plant above the furrow to avoid water logging
6. Prevent placing of soil at the heart of the young plant
7. Observe cleanliness of the farm throughout.
8. Dip planting materials with Alliete with a mixture of 2.5
grams per liter if necessary.
• Butt Rot
But rot is a kind of disease that causes rotting of the plant
which starts at the base. Syptoms of this are rotting at the base
of the plant, and immediate wilting of the leaves until it eventually dies. The disease can be prevented or eradicated by dipping the planting materials with Alliete solution. Avoid planting
in an area with stagnant water and avoid damaging the leaves
of the planting materials which because it will become an entry
for molds.
• Mealy Bug
Mealy bugs are insects that suck the young leaves of
plants which causes yellowing and stagnant growth.
Symptoms: reddish leaves, drying of some part of the plant, fading of green color, and stagnant growth of roots.
Mealy bugs grow with ants; its honeydew-like secretion
are ate by ants. Ants also act as vectors of the mealy bug in
transferring from one plant to another. Spray Sumicidin solution
or any chemical effective in the control of insects to solve this
problem.
• Rats
Rats are also threat in the production of pineapple specially if the farm is isolated. They eat developing flowers, young
Production Management
fruits, and eventually the ripe fruit. Advent of rats are prevalent
if your plantation and its surroundings are not clean. It is easy
to control rats for as long as you follow the procedure in eradicating them.
Here are some tips to eradicate rats in your surrounding:
1. Place baits just enough to be eaten by few rats in strategic places in your plantation; it can be a dried small
shrimp, roasted rice, or anything they like most.
2. Observe if all the baits were consumed. If so, add more
in the next baiting until you can determine the whole
population of rats in your area. Rats spread the availability of food to other rats they meet in the area
(pamphlet,Department of Agriculture).
3. If you think all rats in the area had already known that
there is an available food in your baiting area, in the
next bating, abruptly give bait mixed with poison (racumin or any recommended rodenticide).
4. It is presumed that all rats in your area had eaten bait
with poison because they are already used to be fed
earlier; then eventually, all rats in your area will die.
Flower Inducement of Pineapple
Procedure
• Wait for one year after planting.
• Determine if there are around 3035 developed leaves or when the
plant is fully developed.
• Use Ethrel mixed with Urea or Calcium Carbide.
• Mix the flower inducer with water
based on the manufacturer’s recommendation.
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• Place 50 ml. of the mixed solution at the “heart” of the pineapple plant.
• Apply when the leaves are dry.
• The plant will bear flower in 45 days.
• 50 liters water – 2.5 kgs. calcium carbide
Harvesting
Calculated Mixture of Flower Inducer and Water in a Given Number of
Plants
Flower Inducer to be used: ethrel + urea
• •
20,000 plants @ 50 ml per plant = 1,000,000 ml. divided
by 1,000 = 1,000 liters
• •
1,000 liters to be mixed with 1,000 ml. or 1 liter Ethrel
and 20 kilograms urea
If mixed in different liters of solutions:
• 16 liters water – 16 ml ethrel + 320 grams urea
• 20 liters water - 20 ml ethrel + 400 grams urea
• 40 liters water – 40 ml ethrel + 800 grams urea
If the fruits are fully grown (mostly 5 to 6 months after flowering),
or when you observe yellow color at the base of the fruit and the eye-like
structures are already flat, they are now ready to be harvested. If you
are going to sell your product in far places, harvest them when around
5-10% of the fruit turned yellow.
Post- Harvest Handling
After harvesting, pineapple fruits should be given immediate attention because they are perishable and they easily rot. Just like other
vegetables, their quality deteriorates when not handled properly. It is
estimated that a farmer loses around 40 % of his income when fruits are
not handled properly.
Benefits derived from proper post-harvest handling:
• Longer shelf life
• 50 liters water – 50 ml ethrel + 1 kg. urea
• Maintain quality after harvest
Flower Inducer to be used: calcium carbide (CaC2)
• Avoid spread of diseases and rotting of fruit
• 20,000 plants @ 50 ml per plant = 1,000,000 ml divided by 1,000=
1,000 liters
• 1,000 liters to be mixed with 30 kgs. calcium carbide
If mixed with different liters of solutions:
• Avoid wilting of fruit
• Decrease number of reject fruits
• Higher price
• Easier to sell
• 16 liters water – 480 grams calcium carbide
• 20 liters water – 600 grams calcium carbide
• 30 liters water – 900 grams calcium carbide
• 40 liters water – 1.2 kgs. calcium carbide
Recommended Procedure:
• Harvest fruit at desirable age and ripeness according to specific use.
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• If fruits are brought to far places, harvest them when around
5-10 % turned yellow.
• Use baskets in hauling fruits; place protective materials like
used newspapers, banana leaves, etc. to prevent them from
being damaged.
• Sort good fruits from damaged ones.
• Place protective materials for partitions at the buttom of the
hauling vehicles.
• Arrange the fruits according to size and maturity or ripeness.
• When brought to far places, dip the fruit in 2% thiabendazole (brand name: TECTO) for 2 minutes, then air-dry before
packing.
• In packing, place the fruits in a wooden or plastic crate with
newspapers or banana leaves as protection.
• In storing, store fruit in a refrigerator with a temperature of
not lower than 180 centigrade so that they will not be destroyed through excessive cold.
Budgetary Requirements for 1 hectare
pineapple production
ITEM
QUANTITY
ITEM
MAN/ANIMAL DAY
Labor Cost
Land preparation
10 MAD
4000.00
4000.00
Making of Furrows
2 MAD
300.00
600.00
Planting
10 MD
200.00
1000.00
Hilling up
1 MD
300.00
300.00
Weeding
30MD
200.00
6000.00
Fertilizer Application
6 MD
200.00
1200.00
Application of Flower Inducer
4MD
200.00
800.00
Spraying of Insecticide
1MD
200.00
200.00
Harvesting
10MD
200.00
2000.00
Hauling
10 MD
1000.00
1000.00
SUB TOTAL
17100.00
TOTAL COST
107700.00
• 30,000 plants at 10% productivity
UNIT COST
TOTAL
• Saleable fruits are categorized into 3 sizes: Large;70%, Medium; 20%,
Small;10%
Costs and Returns
Sales:
Urea (46-0-0)
12 bags
1800.00
21600.00
Ammonium Sulfate (21-0-0)
6 bags
1200.00
7200.00
Ethrel
1 liter
1,000.00
1000.00
Benlate powder
1 kg
800.00
800.00
Planting Materials (slip)
30000 pcs
2.00
60000.00
Total Sales
245700.00
90600.00
Less Total Expenses
107700.00
Net Income
138000.00
ROI (%)
56.16%
Production Management
TOTAL
Assumptions:
Inputs of production
SUB TOTAL
UNIT COST
Large Fruit 18900 pcs. at 10.00 189000.00
Medium
5400 pcs. at 8.00
43200.00
Small
2700.00 at 5.00
- 13500.00
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What you will need:
Pineapple Processing
The supply of pineapple during its peak season is more than enough to
supply the market needs. Because of this, the fruits rot before they are
sold. Hence, processing the fruit can be done to avoid fruit wastage and
to ensure product availability during the off-season.
The following pineapple products can be made using sugar concentrates and syrup-medium recipes:
• Pineapple Jam - a jelly like
product from a chopped-up
pineapple with moderately
thick consistency.
Chopping Board
Knife
Tongs
Laddle
Vats
Candy Thermometer
Stove
Wide Mouted Glass or Plastic
Containers
Colander
• Pineapple Preserve - cooked
in syrup until the pineapple is
tender and translucent.
Bowls
Weighing Scale
Blender
Kettle
Utility Plates
Measuring Cups and Spoons
Jelly Bag or Muslin Cloth
Sterlized Bottles
Bottle Caps
Seal
Recipes
• Pineapple Jelly - a soft,
gum-like sugar preserve made
by extracting the juice from the boiled fruit then sugar is added
and cooked to a gel consistency.
• Crushed Pineapple - a sugar preserve made by grinding or
blending the fruit. It can be used to make pies.
• Dehydrated Pineapple - a chewable, juicy sugar preserve
with a plump appearance and strong pineapple flavor.
• Nata de Piña - a white, gelatinous, fermented pineapple
product.
Pineapple Jam
Ingredients:
Pineapple, chopped finely, Sugar, Calamansi, lime or lemon juice
(adds a twist to the jam)
Procedure:
• Pineapple Wine - results from the alcoholic fermentation of
1. Select ripe pineapples.
Wash thoroughly and drain.
• Pineapple Vinegar- produced after the juices which have
2. Peel pineapples and
remove the eyes.
pineapple juice with the addition of yeast. The peel, core,
culled or low-grade pineapples may be used for this.
undegone alcoholic fermentation is added with a “mother
vinegar” to continue the acetic acid fermentation for vinegar
formation.
Pineapple Processing
3. Wash the whole fruit,
remove the core and chop
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finely.
Pineapple Jelly
4. Measure the chopped
fruit. Add ¾ part sugar
for every part of fruit. A
tablespoon of lemon ,
lime or calamansi juice
may be added.
Ingredients:
Pineapple juice
Sugar
Pectin (optional)
Procedure:
5. Cook gently with
constant stirring to prevent scorching until the
mixture reaches a thick
consistency which could be spooned out when lifted
from the pan.
1. Select ripe and over-
6. Pack hot in sterilized jars and seal immediately. Wipe.
4. Put the cut-up fruit in a pan with just enough water
to cover.
7. Label and store.
2. Peel the pineapples and remove the eyes. Slice for
easier blending.
3. Pour the pineapple in a blender with little amount of
water, then cut up.
5.Soften the fruit by simmering for 10 minutes.
Cost and Return Analysis
Direct Material
Direct Labor
Factory Overhead
36.64
1.832 (5% of DM)
.916
TOTAL COST
39.39
Cost
P49.2375/ P50.00
X Mark Up of 25%
ripe pineapples. Wash
thoroughly and drain.
6. Strain the juice and measure. Add ¾ part of sugar for
every part of juice. Pectin dissolved in a little amount of
calamansi juice may be added.
7. Stir to dissolve sugar.
8. Boil the mixture vigorously until jelly point is reached.
1.25
9. Pour hot after into sterilized jars and remove scum.
10. Cover and seal completely.
11. Wipe, label and store.
Recipes
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Cost and Return Analysis
Cost and Return Analysis
Direct Material
Direct Labor
Factory Overhead
57.4
2.87
1.44
Direct Material
Direct Labor
Factory Overhead
41.5
2.075
1.0375
TOTAL COST
61.71
TOTAL COST
44. 6125
Cost
P50
X Mark Up of 30%
1.3
Cost
X Mark Up of 10%
P80
Pineapple Preserve
1.1
Dehydrated Pineapple
Ingredients:
Ingredients:
Pineapple
Sugar
Pineapple
Sugar
Sodium Metabisulfite
Procedure:
Procedure:
1. Select mature and heavy for its
size pineapples. Wash thoroughly
and drain.
1. Select fresh, firm, mature pineapples.
2. Wash thoroughly and drain.
2. Peel the fruit and remove the
eyes. Wash very well.
3. Peel the pineapple and remove the eyes and core.
3. Cut and remove the core. Cut into desired shape and thickness.
4. Boil syrup of 2 parts water and 1 part sugar.
5. Cook until translucent and sparkling (slow cooking results to
dull-colored preserve).
6. Pack hot in clean jars and seal.
7. Process in a water bath for 20 minutes.
8. Wipe, cool, label and store.
Recipes
4. Cut into wedges of about 1 inch thickness or into desired
thickness and size.
5. Steam-blanch the wedges for 2-3 minutes and cool rapidly in
running water.
6. Make syrup of .60 parts sugar to .40 parts water and boil. Drop
the wedges and cook rapidly till transparent. Cool.
7. Add 0.1% Sodium Metabisulfite to the cooled syrup. Soak the
wedges in this mixture overnight.
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8. On the next day, drain the wedges from the syrup and wash in
two changes of water.
9. Drain thoroughly and lay in trays lined with cheesecloth. Dry.
Costs and Returns
Quantity
Unit Cost
Total Cost
4 pieces
40/pc.
160.00
1 ½ kilo
30 g.
50/kg.
80/kg.
75.00
2.40
237.40
Yeast
Procedure:
1.Select culled, low-grade pineapples for wine making. Trimmings, core and peels are also utilized for this.
2. Wash the pineapples, trimmings, core and peelings, then chop
or crush.
Unit Cost and Selling Price:
Direct cost (237.40/10)
23.74
3. Add just enough water to cover, and boil till tender. Press to
extract juices. Strain juice.
Indirect cost
Water and electricity
0.41
Fare
0.18
Wages
2.67
Other expenses
0.28
Depreciation
0.56
4. Add 1 cup of sugar for every 4 cups of strained juice. Stir to
dissolve sugar.
5. Add ¼ teaspoon of dry, active yeastfor every 4 cups of the
mixture.
6. Hydrate the yeast in a little amount of lukewarm juice and add
to the batch to be fermented.
Unit Cost27.84
Suggested Retail Price
20% Profit
33.40
30% Profit
36.19
50% Profit
41.76
Ingredients:
Pineapple fruit (culled or low grade
pineapples, peelings, core, trimmings of the fruit)
Sugar
10. Pack in plastic bags.
Item
Pineapple (medium
size)
Sugar
Sodium Bisulfate
Total
Pineapple Wine
7. Mix thoroughly and pour the mixture in suitable containers for
fermentation.
8. Cover and let stand for 1-2 weeks or until gas formation has
ceased.
Recipes
Recipes
Cagayan State University Gonzaga Campus
Research, Development and Extension Office
9. Pasteurize and decant liquid in containers and allow to age for
two to three months.
Cost and Return Analysis
Cost and Return Analysis
Direct Material
Direct Labor
Factory Overhead
6.33
.316
.16
TOTAL COST
6.8
Cost
P8
X Mark Up of 20%
6. Pour into containers and pasteurize for 20 minutes.
7. Cool and label.
1.2
Direct Material
Direct Labor
Factory Overhead
6.33
.316
.16
TOTAL COST
6.8
Cost
P8
X Mark Up of 20%
Pineapple Vinegar
1.2
Bonus Recipes
Ingredients:
Pineapple Chutney
Pineapple fruit (Culled
or low-grade pineapples,
peelings, core, trimmings
of the fruit)
Sugar
Yeast
Ingredients:
Pineapple
Red Pepper
Onions (Native)
Carrots
Garlic
Ginger
Vinegar
Salt
Mother vinegar
Procedure:
1. Follow step one to eight in wine making
2. Add one part of “mother vinegar” for every part of the liquid.
3. Mix thoroughly.
4. Cover and allow to ferment until it is strong enough as a
vinegar.
5. Filter until clear and free from sediments.
Recipes
Procedure:
1. Select firm, ripe pineapples.
2. Wash thoroughly and drain.
3. Peel pineapples and remove the eyes. Wash, slice and remove
core.
Recipes
Cagayan State University Gonzaga Campus
Research, Development and Extension Office
4. Cut into tidbit size and set aside.
4. Prepare and thinly slice the onions, ginger, garlic, carrots and
pepper.
5. Mix the sugar, vinegar and add a pinch of salt. (Use one part
sugar to one part vinegar)
6. Heat the mixture and simmer for 3 minutes.
7. Drop the pineapple tidbits and simmer till translucent.
8. Add in the remaining ingredients and cook for a minute.
1.
2.
3.
4.
Combine flour, sugar and rolled oats.
Cut the margarine until it resembles coarse crumbs.
Press one-half of the crumbs firmly in a greased pan.
Spread the crushed pineapple evenly over the crumbs and
spread the peanuts.
5. Sprinkle the reserved crumbs and pat lightly.
6. Bake for 25 minutes in 350*F oven.
7. Cool and cut into squares.
Cost and Return Analysis
9. Pack hot in clean jars.
10. Process for 15 minutes.
11. Wipe, cool, label and store.
Cost and Return Analysis
Direct Material
Direct Labor
Factory Overhead
43.88
2.2
1.1
TOTAL COST
48.18
Cost
P60 (approximately)
X Mark Up of 25%
Procedure:
Direct Material
Direct Labor
Factory Overhead
6.56 (per slice); 10.5 (at 10)
.33; .525
.16; .26
TOTAL COST
7.054 ; 11.29
Cost
10; 15 (approximately)
X Mark Up of 35%
1.3
Recipes tested and compiled by:
Pineapple Oat Bars
ELVIRA M. SANA, Ph.D.
Ingredients:
1 ½ cups all-purpose flour
1 cup rolled oats
1 cup firmly packed brown sugar
¾ cup margarine or butter
Crushed Pineapple
Crushed Peanuts
Recipes
Recipes
1.35; 1.35