Harvesting, Purchasing, Quality Control, Safety Foods, Packing


Fresh Green Pineapple


Japan, Korea, Hong Kong, Taiwan...


Pineapples are fat-free, cholesterol-free and low in sodium.

A very good source of vitamin-C help antioxidant protection and immune support

Potential Anti-Inflammatory and Digestive Benefits.

Manganese and Thiamin (Vitamin B1) for energy production and antioxidant defenses

Beneficial in preventing cancer of mouth, throat and breast.

Help heal wound and protects against infections.

Pineapples are a rich source of fiber, contain both soluble and insoluble fiber. This means that eating a healthy amount of pineapples can protect you from a vast amount of health conditions, including constipation, diarrhea, irritable bowel syndrome, atherosclerosis and blood clotting, as well as blood pressure


Pineapple can be left at room temperature for one or two days before serving. While this process will not make the fruit any sweeter, it will help it to become softer and more juicy

After two days, if you are still not ready to consume the pineapple, you should wrap it in a plastic bag and store it in the refrigerator where it will keep for a maximum of three to five days.


Look for pineapples that are heavy for their size. Pineapples should be free of soft spots, bruises and darkened "eyes," all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.


To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife.

Or cut the pineapple into quarters, remove the core if desired, make slices into the quarters cutting from the flesh towards the rind, and then use your knife to separate the fruit from the rind. Once the rind is removed, cut the pineapple into the desired shape and size.