POPULAR PINEAPPLE IN MALAYSIA
Encapsulates the taste of the tropical sunshine, and can be enjoyed all year round.
The new and improved ‘boutique’ varieties are sweeter and more luscious than ever.
THE pineapple belongs to the 200-species-large Bromeliaceae family. So named for its pine cone shape and apple-like fibrous texture, the tropical fruit – native to Southern Brazil and Paraguay – can now be widely found in the Philippines, Thailand, Hawaii, South Africa,
Australia and Malaysia. Formerly a fruit prized by the European crowns for its rarity, pineapples have gained commercial popularity in the last 100 years for its culinary uses and its wealth of health benefits. Pineapples are an excellent source of bromelain, an enzyme that aids digestion and reduces inflammation and swelling, as well as being rich in vitamin C. A versatile fruit, the pineapple is marvellous whether juiced, sliced, skewered and grilled or turned into jams. Pineapples are often eaten raw after meals with a pinch of salt to alleviate their sometimes sharp taste; with the sweeter new varieties, there is no need for this. Once
a cheap fruit sold by the truckload in just one variety, the new boutique varieties of better tasting fruits have elevated the pineapple to a succulent fruit to be lusted after, enjoyed for its varieties on a par with mangoes and durians.
MD2
New in the market, this pineapple variety is also known as MD2. Originating from the Philippines, the fruit is now planted in Johor. The cylindrical and square-shouldered fruit has large, flat “eyes” that turn orange-yellow when ripe. The flesh is a rich golden colour with an exquisite floral aroma. The flesh is less fibrous, and very juicy and sweet. It has a luscious taste akin to mango. A seasonal fruit, this is available around March and April.
Moris
This is the common, all-purpose variety found everywhere, all year round. It is also known as Mauritius or Queen, and has an elongated shape with small, prominent eyes that require a thick cut to be removed. When bitten into, it has a crisp crunch, delicate flavour and sometimes sharp taste. The highly fibrous fruit is usually used for making jam, cooked in curries or tossed in a rojak. Newer and sweeter varieties have made this unpopular as an eating pineapple.
Josapine
This hybrid pineapple was developed by the Malaysian Agricultural Research and Development Institute and introduced in August 1996. The name is derived from its parents, the “Johor” (Red Spanish) and “Sarawak” (Smooth Cayenne) Pineapple varieties. It has a small, roundish, cylindrical shape and turns an appealing bright orange-red upon ripening. The flesh is deep golden yellow, sweet and just slightly fibrous, with a strong, sweet, floral aroma emanating from the fruit. In recent years, it has gained popularity locally and can be found at most supermarkets and markets throughout the year. Josapines are sometimes mixed with the more acidic Moris to produce a sweeter tasting jam.
Sarawak
This cylindrical-shaped pineapple with large, shallow eyes is also known as the Smooth Cayenne. The flesh is pale yellow and juicy, and when fully ripe, it has a sweet and tangy taste. Once a premium variety sought for its sweetness and smoothness, it has now been supplanted by cheaper and better tasting hybrids such as the Josapine. It is available throughout the year, but in smaller quantities.
Yan Kee
The Yan Kee stands out for its rather odd shape. The long and tapering pineapple is planted in Klang and Sungai Pelek, and is also known as the Selangor Sweet. The flesh is pale and translucent when fully ripe. The eyes are not deeply embedded; only shallow cuts are required to remove them. The Yan Kee is the most juicy and least fibrous of the pineapples, and is
very sweet. Its elegant, sweetish fragrance is reminiscent of melon. The season for Yan Kee is May-June and Oct-Nov.
CULTIVAR PINEAPPLE IN MALAYSIA
MASPINE PINEAPPLE
Cultivar : Spanish / Scientific Name : Ananas Comosus / Family : Bromeliaceae.
1. Characteristic :
- Cylindrical with square side
- Thin peel having high recovery rate
- Medium-sized and weight about 1.8kg
- Golden yellow for the pulp colour
- High sugar content namely over 16% (TSS)
- Low acid composition (0.58%)
2. Tree Character:
- Fertile and medium-height plant
- Leaf no prickly ('piping-Leaf)
- Generally not having basal slips, wind sucker and below sucker
- Medium crown size (as breeding key)
3. Usage:
- Fresh food
4. Pulp:
- Golden yellow colour (concentrated)
- Crisp and dry texture and also sweet
- Ice content balanced
- Sugar content (16 17° Brix)
- Having good storage level, fruit protruding eye change not too obvious although too ripe
- No sign of Black core when kept in temperature 10 ° for 2 weeks and disclosed in room temperature for 5 day.
SARAWAK PINEAPPLE
Cultivar : Smooth Cayenne / Scientific Name : Ananas Comosus / Family : Bromeliaceae.
1. Characteristic :
- Large (2-4 kg)
- Egg shaped fruit held on short and strong penducle
- The fruitless and eyes are broad and flat
2. Plant character:
- Smooth leaves with occasional spines at the tips
- Resistance on phantom fruit worm and heart rot bacteria
- Susceptible on core rot interference due to low temperatures
- Breeding by cutting either crown or temperature, limited produce by stalk
- Long produce cycle compare to other cultivar (1 year)
5. Usage:
- Fresh Food
4. Pulp:
- Pale Yellow, juicy and large suckers
- Acid Content (0.5-0.9%)
- Sugar Content (12 °-16 ° Brix)
MORIS PINEAPPLE
Cultivar : Queen / Scientific Name : Ananas Comosus / Family : Bromeliaceae.
1. Characteristic :
- Small and Medium size (0.8-1.5 kg)
- Also known as Mauritius Pineapple
- Tapering fruit
- Thick peel
- Small protruding eyes
- Small pith
2. Plant character:
- Small with short and very spiny, dark purplish
green leaves
- Induce to produce wind sucker and mostly producing
two suckers or more,
enough for replanting
- High resilience on environment, pest and disease firmness
- Susceptible on rot hard
3. Usage:
- Fresh Food
4. Pulp:
- Golden yellow pulp is dry, crispy and sweet
- Acid Content {OA - 0.6 %}
- Sugar Content {ISO -170 brix}
HYBRID PINEAPPLE
Cultivar : Spanish / Scientific Name : Ananas Comosus / Family : Bromeliaceae.
1. Characteristic :
- Medium size - (1.5-2.0 kg) with large crowns
- Cylindrical shape
- From selected hybrid cross with Gandul (Spanish) and Smooth Cayenne
2. Pulp:
- Pale yellow colour, Fibrous pulp
- Texture – crispy
- Acid Content (0.6-0.8%)
- Sugar Content ( 12°-14° Brix
- Its fruit is resilient on phantom fruit worm
3. Usage:
- Canned and Fresh Food
JOSAPINE PINEAPPLE
Cultivar : Spanish / Scientific Name : Ananas Comosus / Family : Bromeliaceae.
1. Characteristic :
- Cylinder shaped. Medium Sized (1.2kg-1.5kg)
- Large bulging eyes
- Young fruit is dark purple in colour and changes to maroon colour when cooked
2. Plant Character:
- Fertile and produces 2-3 tendril
- Leaves are slightly purplish green coloured, no spikes on the side of the leaves
- The crown is medium sized, sometimes more than that
3. Pulp:
- Golden yellow (dark)
- Crunchy and dry texture and sweet
- Balanced ice content
- Sugar content ( 16-17° Brix)
- Has a good storage level, changes to the fruit are not obvious even though in a an over ripe stage
- No sign of black core when kept at a temperature of 10 ° for 2 weeks and exposed to room temperature for 5 days
4. Usage:
- Fresh Food
ABOUT PINEAPPLE
Pineapple fruit have high content of Vitamin C which is needed for health due to healing wound or injury by absorption of iron minerals into blood vessel. Vitamin B's content in pineapple fruit especially B1 (thiamin) functions to help digestion process and smoothen digestion process in intestines, while Vitamin B3 (niacin) with carbohydrate content can control digestive system to make healthy. Potassium content with sodium in pineapple fruit can control deep water balance in human body. Pineapple fruit also contains useful enzyme in medical sector namely Bromelin enzyme where it is used widely during surgery to control swollen, infection and preventblood clot. Pineapple (An an as comosus) a type of tropical plant believed to originate from East Area of South America. Introduced in Malaya in the 16th century by the Portuguese. With rubber crop development, in year 1921 pineapple began to be planted in Singapore, Johor
and Selangor as cash crop. Pineapple plantation continued to expand in peat soil area especially in Johor. Malaysia is one of the world major producer other than Thailand, Philippines, Indonesia, Hawaii, Ivory Coast, Kenya, Brazil, Taiwan, Australia, India and South Africa. Canned pineapple fruit have high market demand in countries like Japan, United States, Europe Economics Union Countries, West Asia and Singapore.
PINEAPPLE OF PRODUCTS
CANNED PINEAPPLE was the result from pineapples which has been processed and being
preserved by using sugar or sweetening substance. Canned pineapple is a process which started with soaking pineapple fruit in syrup and sugar content are added in certain period until perfectly saturated. High sugar viscosity which been absorbed into fruit tissue will prevent it from being damaged. After syrup application process, pineapple fruit in syrup which exceeded
60°Brix will be remove and sluiced with warm water before being dried. After done with drying process, candied scattered with sugar thin layer icing.
Pineapple Candy Formula
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Ingredients Quantity (grams)
Pineapple fillings 1.0 kg
Sugar 750 gm } Syrup 35° Bx / 800 gm } Additional sugar
Natrium Metabisulfate(55 ppm) 1.233 gm
Citric Acid 4.93 gm } Concentrated Syrup Follow 40° Bx
Icing Sugar (3%) 4.0 gm
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DRIED PINEAPPLE fruit processed is using a drier. This pineapple fruit contain a small number of added sugars and other additional material (ascorbic acid) to prevent fruit tanning process. Nevertheless, additional fine sugar addition is depending on respective taste. This is due to demand in this country is towards natural food and less use of synthetic material (synthetic). Consumers now is health concuisness. Hence, additional fine sugar is not required. This food also can be regarded as low calorie with high fiber.
PRESERVED PINEAPPLE pickle is the pineapple fruit that has been fermented and preserved using salt. Fermentation process is one of the food preservation process that uses salt water which controlled enzyme activity and prevent microorganism growth.
Syrup Formulation For Pineapple Pickle Fermentation
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Ingredients Quantity (g)
Pickle 1 kg
Salt Concentration (12%)
Salt Concentration (240 gm)
Water Concentration (1,760 ml) 2 litre
Alum 0.40%
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Syrup Preparation Formulation (1 kg)
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Ingredients Quantity (g)
Water 600
Sugar 400
Citric Acid 7
Alum 2
Natrium Benzoat (700 ppm) 0.7
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PINEAPPLE JAM is made from mature pineapple fruit which is boiled with sugar with additional substance until becomes thick and then freeze. Important aspect which needs attention is fruit selection. Pineapple must be perfectly ripe. The young fruit contains acids and could affect jam quality. It is unsuitable if it is because its contain large amount of water and unattractive color.
Formulation for Pineapple Jam (1 kg Pineapple)
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Ingredients Quantity (g)
Pineapple Fillings 1 kg
Sugar 1.22 kg
Citric Acid 4.5 gm
Pectin 11.2 gm
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PINEAPPLE JUICE is a soft drink based on juice or pulp juice with low pH's level of 2.9 – 3.0.
Viscosity of the product is thick and contains high sugar. Brix level is about 40°Brix - 50°Brix. A preservative is used to prevent fungus and yeast breeding and also as squash’s colour stabilizer during storage.
Pineapple Juice Formulation
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Ingredients Quantity (grams)
Sugar 40.000%
Citric Acid 0.400%
Xantham Gum 0.250%
Water 19.330%
Pineapple Juice 40.000%
Natrium Metabisulfate (100 ppm) 0.017%
Ascorbic Acid 0.025%
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SWEET PINEAPPLE SAUCE can be prepared by cooking fruit puree pineapple, salt, sugar and blend it with water until boiled. To ensure high quality sauce, material selections need to be emphasized. Pineapple fruit need to be fresh and ripe. Sauce should be cooked to eradicate microorganism inside raw material. Cooking’s time and temperature has to followed to seek color, concentration, quality and sauce stability. Long heat processing would result in darker sauce. During mixing, gum has to be mixed first with sugar. Fine gum powder was not easy to melt in fruit mixture. Mix gum with sugar and put in inside the fruit mixture and stir. Citric Acid used to reduce sauce’s pH until it become less than 4.5. This would be vital because preservative used, namely Natrium Benzoat have maximum effect in pH 4.5 and below only.
Sauce is filled into the bottle when it is still hot. The function is to reduce microorganism pollution and produce partial vacuum in bottle’s mouth so that colour change in bottle’s neck could be reduced.
Sweet Pineapple Sauce Formulation
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Ingredients Quantity (g)
Pineapple Puree 300
Margarine 45
Sugar 330
Salt 7
Food Starch 17.6
Xantham Gum 0.4
Citric Acid 7
Water 292.5 Litres
Sodium Benzoat 0.42 gm (based on total weight of the above)
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CHILI PINEAPPLE SAUCE can be prepared by cooking pineapple puree, salt, sugar and
concentrate material together with water until boiled. To ensure high quality sauce, selection of material needs to be emphasized. Pineapple fruit need to be ripe. Ripe red chilli can produce attractive color. Sauce should be cooked to eradicate microorganism inside raw material. Cooking’s time and temperature have to be followed to get colour, concentration, quality and sauce stability. Long heat processing would result in darker sauce. During mixing, gum has to be mixed first with sugar. Fine gum powder will not easily melt in fruit mixture. Mix gum with sugar and put in inside the fruit mixture and stir. Citric Acid is used to reduce sauce’s pH until become less than 4.5. This would be vital because the preservative used, namely Natrium Benzoat have maximum effect in pH of 4.5 and below only. Sauce is filled into bottle when it is still hot. The purpose is to reduce microorganism pollution and produce partial vacuum in bottle’s mouth so that colour exchange in bottle’s neck could be reduced.
Formulation for Pineapple Jam (1 kg Pineapple)
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Ingredients Quantity (g)
Red Chilli 40
Pineapple Puree 600
Sugar 346
Salt 25
Garlic 10
Food Starch / Gum 20 / 15
Asitic Acid 6
Sodium Benzoat 0.0343 (Based on the total weight of the above)
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