Contact

E-mail:info@fortopfood.com 

Tel:0086-592-5558829

Fax:0086-592-5551211

Address:Unit 602, Jinshan Fortune Plaza, No. 2366 Fangzhong Road, Xiamen 361009, China.

Pineapple Powder

Pineapple powder is good for health: 1. Clearing summer-heat 2. Help produce saliva and slake thirst 3. Inducing urination

Products Specification:

Product Introduction of Pineapple Powder                

Pineapple is a kind of nourishing fruit, containing sugars, protein, fats, vitamin A, B1, B2, and C, proteolytic enzyme, calcium, phosphorus, iron, organic acid, nicotinic acid, and so on. Among them, the content of vitamin C is the highest one. Pineapple contains one kind of special substance, called “pineapple enzyme protein” which could decompose protein, dissolve fibrous protein and blood clot blocking in human tissue, improve partial blood circulation, and eliminate inflammation and edema. 

Product Specification of Pineapple Powder

* Drying Process: Air Drying (AD) or Freeze Drying (FD)

* Place of Origin: China

* Additive & Preservative: None

* Shelf Life: 24 Months

* MOQ: 5kgs

* Delivery: By Sea or By Airport


Product Size of Pineapple Powder

Ingredients

100% Pineapple

Specification

particle size: 40-120 mesh, or as per clients  requirements;

moisture: 5%;

purity: 100%

Packaging

a: 1kg/aluminum foil bag, carton outside;

b: 25kg/fiber drum;

c: as per clients  requirements

Nutrition of Pineapple

Raw pineapple in a 100 gram serving is an excellent source of manganese (44% Daily Value (DV)) and vitamin C (58% DV), but otherwise contains no essential nutrients in significant content.

Pineapples are subject to a variety of diseases, the most serious of which is wilt disease vectored by mealybugs typically found on the surface of pineapples, but possibly in the closed blossom cups. Other diseases include pink disease, bacterial heart rot, anthracnose, fungal heart rot, root rot, black rot, butt rot, fruitlet core rot, and yellow spot virus. Pink disease is characterized by the fruit developing a brownish to black discoloration when heated during the canning process. The causal agents of pink disease are the bacteria Acetobacter aceti, Gluconobacter oxydans, and Pantoea citrea.

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