Guest guest Posted June 26, 2002 Report Share Posted June 26, 2002 here's a message form another list that may be of use when it comes to choosing a low acid pineapple. norm )~~~~ raw food... simply delicious ~~~ I have had some good organic pineapples this year from both maui (Hawaiian pineapple co) and costa rica (dole). The message below is from my grandfather who was a pineapple agronomist for dole: We’ve had some of those sweet pineapples too. The best one we’ve had was a Dole from Costa Rica. We also had a good one from Maui. Del Monte calls their sweet ones "Del Monte Gold", Maui Pineapple Co. calls theirs "Maui Gold" and Dole calls theirs "Premium Select". They are all low acid which makes them taste sweeter. The ones from Costa Rica (both Dole and Del Monte) are usually sweeter because it is a little warmer there than in Hawaii and the higher temperature makes the fruit lower acid. In Hawaii in the winter the temperature is low and even the "low acid" variety has fruit with higher acidity. We had one from Hawaii about a month ago and it was not very sweet. However summer fruit from Hawaii should be as good as from Costa Rica. The history of this low acid variety is interesting. In the early years in Hawaii all the pineapple companies jointly funded the Pineapple Research Institute. One of the programs of PRI was crossing the various varieties of pineapple in an attempt to create a hybrid that was superior to the variety then being grown. At that time most of the fruit produced was canned. The companies said that any new variety had to be good for both cannery and for fresh since the fresh market was very small and they did not want to grow another variety just for fresh. This low acid variety that is now being grown was actually created and tested at least 25 years ago but the acidity was too low to make a good canned product and nobody wanted it. Dole and Del Monte closed their canneries in Hawaii and now grow fruit only for the fresh market. Some of the companies maintained variety gardens to maintain some of the varieties that had been developed by PRI. Del Monte apparently saved this one and they were the first to produce and market this extra sweet pineapple. They charge about twice as mulch for these as for regular pineapples. Here it is about $5 each. The other companies had to have a crash program to get into the business. Dole had a multi-million dollar program to rapidly propagate the variety and get into the market. I didn’t intend to write a book, but that is the story or the extra sweet pineapples. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2002 Report Share Posted June 26, 2002 I personally find that the Organic Sugar Loaf Pineapples (white inside) from the Big Island of Hawaii are quite low in acid and the only ones that are Certified Organic by HOFA. They have been in the natural grocers for about two months now and you can still get them at PCC. no wild animal ever grows old, joyce - kelpguy Wednesday, June 26, 2002 5:49 AM Undisclosed-Recipient:; [RawSeattle] pineapples here's a message form another list that may be of use when it comes to choosing a low acid pineapple. norm )~~~~ raw food... simply delicious ~~~ I have had some good organic pineapples this year from both maui (Hawaiian pineapple co) and costa rica (dole). The message below is from my grandfather who was a pineapple agronomist for dole: We’ve had some of those sweet pineapples too. The best one we’ve had was a Dole from Costa Rica. We also had a good one from Maui. Del Monte calls their sweet ones "Del Monte Gold", Maui Pineapple Co. calls theirs "Maui Gold" and Dole calls theirs "Premium Select". They are all low acid which makes them taste sweeter. The ones from Costa Rica (both Dole and Del Monte) are usually sweeter because it is a little warmer there than in Hawaii and the higher temperature makes the fruit lower acid. In Hawaii in the winter the temperature is low and even the "low acid" variety has fruit with higher acidity. We had one from Hawaii about a month ago and it was not very sweet. However summer fruit from Hawaii should be as good as from Costa Rica. The history of this low acid variety is interesting. In the early years in Hawaii all the pineapple companies jointly funded the Pineapple Research Institute. One of the programs of PRI was crossing the various varieties of pineapple in an attempt to create a hybrid that was superior to the variety then being grown. At that time most of the fruit produced was canned. The companies said that any new variety had to be good for both cannery and for fresh since the fresh market was very small and they did not want to grow another variety just for fresh. This low acid variety that is now being grown was actually created and tested at least 25 years ago but the acidity was too low to make a good canned product and nobody wanted it. Dole and Del Monte closed their canneries in Hawaii and now grow fruit only for the fresh market. Some of the companies maintained variety gardens to maintain some of the varieties that had been developed by PRI. Del Monte apparently saved this one and they were the first to produce and market this extra sweet pineapple. They charge about twice as mulch for these as for regular pineapples. Here it is about $5 each. The other companies had to have a crash program to get into the business. Dole had a multi-million dollar program to rapidly propagate the variety and get into the market. I didn’t intend to write a book, but that is the story or the extra sweet pineapples. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2002 Report Share Posted June 27, 2002 OMG. THanks for that tip! I understand the white pineapples have a short season in the store and I haven't had one for a year!! They are awesome!! Linda RawSeattle, " Joyce Divic " <jdivic@h...> wrote: > I personally find that the Organic Sugar Loaf Pineapples (white inside) from the Big Island of Hawaii are quite > low in acid and the only ones that are Certified Organic by HOFA. They have been in the natural grocers for about two months now and you can still get them at PCC. > > no wild animal ever grows old, joyce > > - > kelpguy > Wednesday, June 26, 2002 5:49 AM > Undisclosed-Recipient:; > [RawSeattle] pineapples > > here's a message form another list that may be of use when it comes to choosing a low acid pineapple. > > norm )~ > ~~~ raw food... simply delicious ~~~ > > I have had some good organic pineapples this year from both maui (Hawaiian > pineapple co) and costa rica (dole). The message below is from my grandfather who was a > pineapple agronomist for dole: > > > We’ve had some of those sweet pineapples too. The best one we’ve > had was a Dole from Costa Rica. We also had a good one from Maui. Del > Monte calls their sweet ones " Del Monte Gold " , Maui Pineapple Co. calls > theirs " Maui Gold " and Dole calls theirs " Premium Select " . They are all low > acid which makes them taste sweeter. The ones from Costa Rica (both Dole > and Del Monte) are usually sweeter because it is a little warmer there than > in Hawaii and the higher temperature makes the fruit lower acid. In Hawaii > in the winter the temperature is low and even the " low acid " variety has > fruit with higher acidity. We had one from Hawaii about a month ago and it > was not very sweet. However summer > fruit from Hawaii should be as good as from Costa Rica. The history of this > low acid variety is interesting. In the early years in Hawaii all the > pineapple companies jointly funded the Pineapple Research Institute. One of > the programs of PRI was crossing the various varieties of pineapple in an > attempt to create a hybrid that was superior to the variety then being grown. > At that time most of the fruit produced was canned. The companies said > that any new variety had to be good for both > cannery and for fresh since the fresh market was very small and they did not > want to grow another variety just for fresh. This low acid variety that is > now being grown was actually created and tested at least 25 years ago but the > acidity was too low to make a good canned product and nobody wanted it. > > Dole and Del Monte closed their canneries in Hawaii and now grow fruit only > for the fresh market. Some of the companies maintained variety gardens to > maintain some of the varieties that had been developed by PRI. Del Monte > apparently saved this one and they were the first to produce and market this > extra sweet pineapple. They charge about twice as mulch for these as for > regular pineapples. Here it is about $5 each. The other companies had to > have a crash program to get into the business. Dole had a multi- million > dollar program to rapidly propagate the variety and get into the market. I > didn’t intend to write a book, but that is the story or the extra sweet > pineapples. > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.