![]() ![]() Pineapple juice is manufactured from ripe pineapples. †Percentages are roughly approximated using US recommendations for adults. Production Pineapple juice (canned, solids and liquids) Nutritional value per 100 g (3.5 oz) Although industry members had agreed on these limitations in a 1934 pool agreement, the industry turned to canning of pineapple juice to expand commercial opportunities, while taking advantage of fruit juice as a new trend in breakfast drinks. Large-scale cultivation of pineapples led to the formation of a pineapple commerce association which had strict production limits on the canning of whole, cut and crushed pineapple. In 1932, the Hawaiian Pineapple Company successfully developed a process of clarifying the juice, while capturing the aroma and flavor of the fruit. Pineapple juice contributed to the success of the pineapple industry in the 1930s. While Marin was a horticulturalist who introduced many new plants to Hawaii, he may not have been the first person to introduce pineapples to Hawaii, but did describe pineapple planting in his journals in 1813. The fruit may have arrived with the Spanish years before the arrival of Captain James Cook in 1778, but another source states the first pineapple was planted by Don Francisco de Paula Marin. There is no record of how or when pineapples arrived in Hawaii, with some accounts of pineapples being washed ashore from a Spanish or Portuguese shipwreck or brought ashore by sailors. Pineapple juice is a main ingredient in the piña colada and the tepache. It is used as a single or mixed juice beverage, and for smoothies, cocktails, culinary flavor, and as a meat tenderizer. In manufacturing, pineapple juice is typically canned. Numerous pineapple varieties may be used to manufacture commercial pineapple juice, the most common of which are Smooth Cayenne, Red Spanish, Queen, and Abacaxi. Pineapple juice is a juice made from pressing the natural liquid out from the pulp of the pineapple (a fruit from a tropical plant). ![]()
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