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Immerse yourself in the magical journey of the Azorean Pineapple

Immerse yourself in the magical
journey of the Azorean Pineapple

The Azorean Pineapple

With more than 150 years of history, the Azorean Pineapple is a Protected Designation of Origin (PDO / DOP) fruit, produced exclusively on the Island of São Miguel.

With more than 150 years of history, the Azorean Pineapple is a
Protected Designation of Origin (PDO / DOP) fruit, produced exclusively on the Island of São Miguel.

With more than 150 years of history, the Azorean Pineapple is a Protected Designation of Origin (PDO / DOP) fruit, produced exclusively on the Island of São Miguel.

History

Azorean Pineapple Production Cycle

1 | “TOCAS” PLANTATION

The Azorean Pineapple production cycle begins with the extraction and defoliation of the rhizome (also known as “toca”) of the plants that produced good fruits in the previous cycle (4 to 6 months).

2 | "BROLHO" PLANTATION

Once planted, the rhizome will generate small plants named “brolhos” which will then be carefully selected to be transferred to a greenhouse where they have enough room to grow (6 to 8 months).

3 | DEFINITIVE PLANTATION

At this stage, the plants are ready to be transplanted to the final production greenhouse, made out of wood and glass, in which they will remain until their harvest.

4 | WHITE WASHING

In order to prevents the pineapple leaves from getting sunburnt due to the direct exposure to sun, the roof glasses of the greenhouses need to be whitewashed with Slaked Lime. The “whitewashing” method, applied with long brushes in each row of glasses, is more frequent during the spring and summer months when there is more sunlight.

5 | IRRIGATION

The Best Pineapple in the World requires a humid soil. Therefore, during the spring/summer period pineapples are watered every week. When the fall/ winter season arrives, pineapples need to be irrigated every fifteen days. The existence of external tanks of water, meant to capture rainwater, previously used for irrigation, makes the process of the Best Pineapple in the World even more sustainable.

6 | FUMES

After 5 to 7 months since the definitive plantation of the plant, metal barrels, filled with organic materials, such as wood chips, dried banana leaves, dried herbs, and cryptomeria branches, are distributed through the central path of the greenhouse and burnt. The plant, due to the high levels of ethylene and all the intoxicating environment, ends up blossoming.

7 | CROWN SPAYING

When the pineapple reaches 1/3 of its size, the crown spaying method is used. With a wooden spatula, the crown's central meristem is cut avoiding their overgrowth. Besides changing the final appearance of the fruit, it also allows the plant to focus its energy on the development of the fruit itself, and not the crown. This explains why the crown of Azorean pineapple is a lot more subtle when compared to every other pineapple.

8 | HARVEST

About 2 years after planting the rhizome, the Azorean Pineapple is ready to be harvested. The pineapples have to remain within the plant until their bark reaches at least 25 % of their natural yellow pigmentation, as well as be harvested with their full pines as a way of assuring the sweetness of the fruit.. After harvest, the rhizome is removed and is then moved to another greenhouse in order to start sprouting new plants, and the cycle begins yet again.

Benefits

The Azorean Pineapple contains anti-cancer properties and its high concentration of bromelain also allows it to protect and regulate the body, as well as to potentiate the action of antibiotics.

Produced in a completely organic and natural way, the Azorean Pineapple is more aromatic, has less sugars and is richer in proteins, in vitamin C, B6, A, Co, Zn, Fe, Mg and Folic Acid. Furthermore, the Azorean Pineapple has countless therapeutic and healing properties, like improving digestion and acting on diseases related to the respiratory, circulatory and cardiovascular systems. Its nutrients also help to reduce cholesterol levels and contribute to better absorption of iron in the blood, also facilitating the healing of wounds.