Costa Rican Pineapple Guide

Pineapples can produce several fruits over successive production cycles in their natural state. However, industrial production requires new plant stock to be planted after each production climate. Depending on the pedoclimatic conditions and varieties, a cycle extends on average over 14 to 20 months. The pineapple cycle is broken down into 3 stages:

1. Sprouts planted and grown (6-7 months)
2. Flowering until harvest (5-6 months)
3. Sprout production for replanting (3-6 months)

The main condition for pineapple cultivation is the optimal temperature of the plantation which cannot fall below 25 degrees Celsius. Such temperature ensures normal plant growth and proper fruit-bearing. Pineapple water requirements are moderate but a regular and consistent supply is preferable for good plant development. Pineapple sprouts are harvested when they reach about 350-550 G. They are sorted by 100 G categories, to bear fruits of staggering size, with the lighter sprouts bearing smaller fruits than heavier sprouts. After planting on prepared soil, sprout growth is boosted with fertilizers and parasite monitoring. Treatments and weed control are added as necessary. 

The harvesting is often done manually. The harvesters pass between the rows and pick the fruit by breaking the stalk or cutting it. The fruits can be placed into harvesting crates or types of backpacks fitted with cells which house each individual fruit. Each row of pineapples is loaded onto trailers and driven to packaging stations. There are two basic modes of transport : air-freight and sea-freight. Transport by air-freight is characterized by the merchandise being grouped together and transported to the airport. The product is then loaded onto air pallets and shipped to recipient markets. Transport by sea-freight is associated with a longer circuit. Pineapples are harvested then taken to packing stations, where they are washed and packed by size. Then they are palletized and pre-cooled to a lower core temperature since transport time is longer. The pallets are taken to the shipping ports and loaded onto polythermal ships or refrigerated containers. The fruits at arrival are taken to the importer’s premises, supermarkets, purchasing centers, or directly to the end customer.

Margin: Producers (24.8%) – Exporters (4.9%) – Importers and Transport companies (14.3%) – Customs (3.7%) – Retailers (42.6%) – Supermarket workers’ wage (9.7%)

The last decade has seen the rise in share of major retailers as these are increasingly looking to buy directly from producers without the help of middlemen (multinational traders).

Most farmers and growers own their farmlands and medium to large farms have their own packing houses and exporter network. The packing house sorts and packs products based on buyers' requests. Most production is done through the National Chamber of Pineapple Producers and Exporters (CANAPEP), where there are about 60 suppliers; most of them are medium to large size and 20-25% are small independent suppliers. Not meeting the order requests rarely happens in the Costa Rican pineapple industry, because Costa Rica's economy depends heavily on the pineapple industry and it is well-supported. Brokers do not play a major role in the value chain. It is possible to employ a broker if a buyer is new to the market, but most of the farms are family-owned with a long history in pineapple farming. Some small players form a co-op to increase pineapple production volume. There is an oligopoly formed by the big three companies: Chiquita, Del Monte, and Dole. They have their own alliances with farmers with set supply programs that are usually set before the harvest season. Also, they have a strong domination in the market. 

As shown in the map provided by CANAPEP (National Chamber of Pineapple Producers), 40,000 Hectares are covered by pineapple plantations distributed in three regions, contributing to the local economy and providing direct jobs to nearly 30,000 people.

Dried pineapple

• Most of the free water of the fruit is eliminated in this product
• Prepared in chunks or slices for better presentation and make handling easier
• Final moisture is near 5%, and this allows the dried fruit to have a long shelf life

Juice

• Obtained from crushing fruit pieces and proper physical separation of the solids
• 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
• Packing maybe plastic bottles or bags, coated cans, multi-laminate (plastic, paper, metal foil), or any newer materials

Nectar

• It is the product of blending juice with a certain amount of solids from the pulp containing the same amount of °Brix as the original fruit
• Nectars are prepared by diluting fruit pulp to 30 °Brix
• Methods of preservation and packing are similar to those described for juice

Pulp

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

Juice Price < IQF Price < Fruit Price. This is as pineapples rejected from being exported are sent to made into IQF cubes (but still needs to be firm), and those rejected from there are sent to juicing. 

Harvest period: All year long, with the peak season from March to July. Harvest is conducted twice a year in Costa Rica.

Export Season: Exports peak in May and November when natural flowering occurs and the market is saturated with pineapples, at drastically reduced prices, even below the breakeven point. NDF also happens during October and November and it skews the timeline set by the yearly program. For example, when NDF happens in January instead of December, then the peak season may be in June and July. 

Smooth Cayenne (Hawaiian)

• Fruit is large; cylindrical, brownish yellow, flat eyes not prominent medium-deep, flesh yellowish, very juicy, sweet, slightly fibrous, aromatic, rich flavor and excellent quality; medium core, fairly inedible; small crown; leaves are long, broad, and generally spineless
• It is good for canning

Queen (Formosa)

• Fruit is small, oblong, slightly tapering, color straw yellow with brown markings; eyes prominent, small and deep; flesh yellowish, tender, crispy, sweet, rich flavor and excellent quality, small core; and small to medium crown
• It is good for the table

Red Spanish (Native Philippine Red)

• Fruit is small to medium, somewhat cone-shaped, and of medium quality
• Eyes are relatively large, and when ripe has a bright, and clear red color
• Fruit has no commercial value
• Mature leaves of this variety are the excellent raw material for piña fibers

Extra Sweet/MD2

• New natural hybrid variety emerged in the 1980s
• Semi-spiny variety established itself due to good yields and low sensitivity to black spots and soil parasites
• Has a mild, sweet flavor and is very popular among consumers

Costa Rica is the leading global producer and exporter of pineapple hybrid variety MD2 also known as golden pineapple. It ranks as the #1 global supplier with a 44% export share and export value of USD 1B in 2019. The MD2 travels well in containers, compared to how airfreight used to be more commonplace before. The pink pineapple recently developed by Del Monte can be considered more like an exotic choice rather than a gamechanger in the marketplace.

The golden pineapple is the most popular variety in the world. It has an almost uniform size, with a cylindrical appearance and an orange-yellow color. The interior is made up of a creamy-yellow color pulp, and depending on its physiological ripeness, it can vary in intensity. The texture of the pulp is fibrous, consistent, semi-hard, and firm to the touch, with a slightly sour and sweet flavor (pH scale: 3.4 - 4.5). The pineapple pulp is aromatic with a crunchy and juicy consistency. The pineapple has high water content and is low in calories while being rich in vitamin C and potassium. It has a rapidly digestible carbohydrate content of 11% which increases as the fruit matures. 

Pineapples are sanitized and wax-coated to protect their quality and improve their shelf life, so they can be consumed several weeks after harvest.

The production is conventional and organic, and it is available year-round with a consistent supply to the international markets. 

Most of Costa Rica's pineapples are headed to North America (50%) and the EU (39%) with the rest heading to the UK (5%) and other destinations (6%). 

The six main markets represent 88% of total pineapple exports.

Local logistics is well-established for pineapples because Costa Rica has been exporting this product in large volumes for many years. However, there are unpaved roads for some packing houses. Major ports include port Limon and Caldera, which are located in the northern part of Costa Rica. On average, pineapple farms are located 180km away from port Limon and 140km from port Caldera. Trucking cost is around USD 650, which is cheaper than that of Mexico (USD2,000)

The US:

For this product, the US requires an import permit which can be obtained through the APHIS system. Costa Rican Pineapple is admissible in all US ports except Hawaii. The product is subject to inspection at the port of entry. This product is also subject to the Code of Federal Regulations' general requirements of all imported fruits and vegetables. 

The EU: 

The EU requires this product to have contaminants and pesticides and active substances below a minimum threshold laid down on regulations EU 2017/625, EEC 315/93, and EC 1170/2009, among others. It must also be traceable to the first source. 

The biggest companies in the pineapple trade industry are Del Monte, Dole, Fyffes, Chiquita, and Banacol. These entities are known as transnationals.

• Nematodes: Nematodes are small worms present in all soil types as they’re involved in the organic matter cycle. Nematodes primarily attach to the plant roots and can potentially cause a fall in yield. Attacks from this particular type of pests can be identified by the appearance of non-uniform plant growth within a plot. The leaves will often turn yellow, pink, and red signifying deficiency in nutrients and water.
• Symphylans: These are small pseudo-millipedes that feed on the root tips of the pineapple. This disrupts nutrient absorption by the plant. The symptoms can be identified by non-uniformity in the plant. The dryer the soil, the more severe the attacks can be. Symphylans particularly attack young tissues which give rise to the increased risk when planting sprouts with a still under-developed root system.
• Scale insects: Scale insects develop on the pineapple’s foliar system. When they multiply, the plant is unable to photosynthesize efficiently which results in slow growth. Scale insects degrade the commercial presentation of the foods they attack, which are primarily fruits.
• Mites: These are highly abundant on pineapple plantations and cause growth reduction. In cases of a major infestation, effective acaricides are used to regulate infestation.
• Weeds: Weeds easily propagate on pineapple plantations especially the first few months after planting. They compete with the pineapples which hinder growth. They have also favored hosts for pests like the above-listed nematodes, symphylans, scale insects, etc. Regular weeding is a necessary part of the pineapple growing process.

It is hard to come across a fully ripe pineapple outside of the shelves of a store. This is because pineapples are harvested before 100% ripe. With that said, it can be determined whether the pineapple is ripe by smelling the bottom of the fruit (butt). The butt of the pineapple is where it is most fragrant. If it smells sweet, like pineapple juice, it most likely means it is ripe. If the butt doesn’t have a significant smell, it usually means that there is insufficient sugar and the fruit is not fully developed. Visual cues also provide a good indication of the fruit’s maturity. As the fruit begins to ripen, it will turn yellow and golden in color. If the fruit is yellow on the bottom and green on the top, that means the fruit will yield inconsistency in sweetness. A ripe pineapple will be yellow all the way to the crown which means that sugar has been evenly distributed throughout. Lastly, a simple “press test” can help determine the ripeness of the pineapple. A sweet and ready-to-eat pineapple will yield slightly to pressure. One should avoid overripe pineapples, which will have a distinct appearance and funky smell. If the pineapple appears reddish-bronze or dry-looking, it indicates overripeness.

Fairtrade is a partnership between traders based on transparent dialogue and respect. It’s an act intended to create greater equity in international trade. It offers better trading conditions and rights for marginalized producers as well as workers. The key tenets of Fairtrade include no child or forced labor, fair wages, safe working conditions, commitment to non-discrimination and gender equality, and commitment to women’s economic empowerment. The fairtrade act applies to pineapples like any other produce. The pineapple market has seen significant growth in demand but workers, by and large, have not been rewarded for their contributions to feeding such demand. Many working on the plantations continue to live in poverty, have no guarantee of job security, and are constantly exposed to pesticides and other hazardous chemicals. When pineapple prices fall, workers are disproportionately affected by wage cuts and deteriorated working conditions (which were very poor, to begin with). Fairtrade certification helps ensure good working conditions in the form of shorter shifts, paid breaks, improved health/safety practices, and payment of living wages. The certification is also meant to improve buying practices so that costs and risks are shared fairly among the supply chain. 

Each importing country has its own laws and requirements related to each imported product. The phytosanitary unit of the Ministry of Agriculture is responsible of ensuring that farms and packing houses meet each country's regulations on the following criteria: sanitary controls, HACCP, maximum pesticide residue levels, plant health, labeling and traceability, pest control (pallets certified NIMF15), and quality standards. Based on the evaluation of the criteria, packing houses and farms will obtain the permit to export to the countries of interest. 

Some buyers request international certifications as corporate mandatory. Common practices are Global GAP, HACCP, and BRC, and Environmental and social certificates are Rainforest Alliance, Tesco, Kosher, and Fairtrade. For organic certifications, USDA organic and Eco logical certificates are required. 

There are five stages of maturity for the pineapples. Mostly, harvest occurs during the third stage. The size, weight, and brix of pineapple increase as they mature, while the firmness decreases. Initially, the fruit is a glossy bluish dark green. By the last stage of maturity the pineapple is an orange-yellow color.  Due to climatic conditions in the tropical and subtropical areas of production, the skin may remain green while the fruit has reached full maturity and ripeness.  All skin colors are allowed as long as the Brix level has met the minimum requirement.

The following color classification, or peel-color index, may be used in trade:

C0 – Totally green exterior

C1 – Beginning to turn yellow/orange on one quarter of the fruit surface

C2 – Yellow/orange on one half of the fruit surface

C3 – Yellow/orange on two thirds of the fruit surface

C4 – Totally orange/yellow fruit.

Pineapples are classified in 3classes, as defined below:

1. Extra Class. Pineapples in this class must be of superior quality. They must be characteristic of the variety. The crown, if present, must be single and straight with no side-shoots. It must be fresh and not discolored. The flesh must be perfectly sound, must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

A total tolerance of 5%, by number or weight, of pineapples not satisfying the requirements of the class but meeting those of Class I is allowed. Within this tolerance not more than 0.5% in total may consist of produce satisfying the requirements of Class II quality

2. Class I. Pineapples in this class must be of good quality. They must be characteristic of the variety. The crown, if present, must be single and with no side-shoots. It may be slightly damaged, slightly discolored and slightly curved with a maximum inclination not exceeding 30° from the longitudinal axis of the fruit.

A total tolerance of 10%, by number or weight, of pineapples not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1% in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay

3. Class II. This class includes pineapples that do not qualify for inclusion in the higher classes but satisfy the minimum requirements. Pineapples in this class must be of reasonable quality and suitable for human consumption and meet the minimum requirements. The flesh must be free from major defects. 

A total tolerance of 10%, by number or weight, of pineapples satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2% in total may consist of produce affected by decay. 

The size tolerance for all classes: a total tolerance of 20%, by number or weight, of pineapples not satisfying the requirements as regards sizing is allowed

• The peak season of pineapple provides sufficient supply which lower prices
• Types or varieties of pineapple
• Higher class pineapples are pricier compared to low-class pineapple
• Excellent quality pineapple could provide higher prices
• Period of higher consumption such as year-end holidays