The pioneer farmers can sell their pineapple to the farm, where it is continuously processed into a high-quality juice that is very popular with many customers and already has a small regular clientele.
This means that the farmers have a regular customer and are not forced to go to great lengths to bring their harvest to market. The pineapple juice is pasteurised and therefore has a long shelf life. The added value is therefore much higher.
The aim now is to ramp up juice production and expand the regular customer base. Today, production is still entirely manual. In the medium term, production is to be modernised, in particular pasteurisation on an open fire is to be improved and made more efficient with modern cooking facilities.
A brief look at the production process
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