Pineapple India a Chief Exporter of Pineapple Pulp in India

canned-pine-pulpPineapple India is paving its path as a leading seller of pineapple pulp. Pineapple India processes and produces high quality canned pineapple pulp. Pineapple a tropical plant is produced in the regions of Assam, India. Pineapple India undertakes large-scale organic pineapple farming, thus helping them to generate high quality pineapple pulp. Researchers at pineapple India make sure to provide organic enrichment such as pure sand, red loam, clay loam and gravelly to pineapple plantation. Pineapple India canning and processing units are well equipped with equipments of latest technology. Organic pineapple pulp is obtained crushing the pineapple. The pulp is preserved through thermal treatment where standardization, pasteurization and cooling takes place under a severe quality control rules. There is a proper handling of pineapple pulp and is packed in bulk packages for further industrial processing and formulations as ice cream mixes, jellies, jams, sodas, etc. The export market of canned pineapple pulp is indicating its potential as the number of export consignment has increased eventually.

Specification Details of Pineapple Pulp:

Product Pineapple Pulp
Variety Variety
Brixq Min.9
Min.9 0.35%
Black Specs Nil or Negligible
Flavor Characteristic

Packaging Details of Pineapple Pulp:

Packing Types Tins per Carton Total Qty. in a FCL ( 20’)
3.1 kg Tin 3.1 kg X 6 Tins 1000 Carton Boxes
850 g Tin 850 kg X 24 Tins 850 Carton Boxes
Aseptic Packs 215 kg Barrel 80 barrels

Delicious Recipe of Pineapple Pulp:

Pineapple Rasgulla

Pineapple RasgullaYou Need:

1 liter full cream milk

1 tbsp Maida flour

1/2 cup thick pineapple pulp

1 lemon

400 gm sugar

1 liter water

1 tsp vanilla essence

10 soaked and crushed pista


Saute the pineapple pulp with 2 tsp sugar till it becomes thick like jam for 10 mins. Keep aside.

Boil the full cream milk and add 1 lemon juice. Take a nice cloth and strain the curdled milk. Gather the paneer after 1 hour at least.

Mix the paneer, maida flour and the pineapple pulp. Knead this into a soft dough for 15 mins to make round balls.

Boil water in a kadai and add sugar, vanilla essence to it .Stir till the sugar is completely dissolved.

Add the round balls to the sugar syrup and let it boil for 15 mins covered with a lid and then let it boil for 5 more mins removing the lid.

Take the pineapple rasgullas from the sugar syrup and decorate with crushed pistas and serve.

4 responses to this post.

  1. Quite information about pineapple, interesting too. bookmarked it. Acai berry is good too.


  2. Posted by Miley on May 24, 2010 at 12:50 pm

    Just want to say what a great blog you got here!
    I’ve been around for quite a lot of time, but finally decided to show my appreciation of your work!

    Thumbs up, and keep it going!



  3. Posted by Thusy on May 29, 2010 at 9:40 pm

    Just want to say what a great blog you got here! keep it going!


  4. Posted by james on March 12, 2011 at 11:52 am

    I am interested to know the price for your product for a 20 ft ctnr, FOB your nearest port. the brix is 9 for the concentrated product? what about the acidity measure? could you please confirm. what is the concentration level like? in other words what is the moisture content or whatever measure of concentration you are using – we would like to get an idea.

    are the pineapples smooth cayenne or another variety that you processed? if another variety please let us know the variety name.



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