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To Produce and export pineapple of
high quality fulfilling the demands of the international market and
using high technology to satisfy the demand of the clients.
At the same time, to work under the best norms of security to reach
economic profitability, to make sure of the worker's well-being and
to protect the environment.
Varieties:
The two varieties more common are: MD2 or golden, the champaca o hawaiian.
The fruit arrives of the valley in carts that contain what we know
as "bin." Each carts brings two metal's bine, is important
to mention that the fruit arrives with label with that information:
Farm where it is harvested, section of the property, lot of the section,
hour of the crop and group that I carry out it.
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Stage 1:
Reception of the fruit
When arriving the bines outside of the packer's section, these
they are revised by a worker that peels the pineapple confirming
that these doesn't have blows without excess of maturity, then
it is transported by one it schemes of load that it submerges
the fruit with everything and bin in a pile of water with chlorine,
when collapsing the drawer, the pineapple floats and the force
of the water impelled by one nachine, makes that this it enters
to the room without being manipulated by any worker. |
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Stage
2: Selection and laundry of the fruit:
Once the fruit enters, these proceeds
to select it. The selection parameters will divide the best
pineapple for export, the pineapple of second for the national
market, the pineapple of third for dehydrated and the fourth
pineapple for juices
To select the best pineapple it should complete the following
requirements:
• These should have a single crown
• The crown should be direct (if this bent one no longer
qualifies)
• That it doesn't have damage in but of three eyes
• It should be mature so much internal as externally
• Should it not have blows
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Stage 3:
Blackboard and drying of the fruit
In this stage the fruit goes by a cascade of wax with fungicide
that recovers it. This layer of wax is used as a stamp to avoid
that the fruit perspires and this way to stop its maturation
process. Of the blackboard the fruit goes by the dryer to seal
the recently applied wax. |
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Stage
4: Fumigation of the crown
n this stage, the crown is fumigated,
this is made with the purpose of eliminating all insect class
that there is hidden in the same one
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Stage 5:
Packed of the fruit
The fruit this list to be packed. For this it is transported
in a band until the packer that takes charge of putting them
in boxes. The weight of these fruits should be between 10 and
12 kilos, independently of the quantity of pineapples that contains
each box for example the box of 4 pineapples (that are the pineapples
but big) it should weigh similar to the box that contains 14
(that are those but small) |
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Stage
6: Palletized
In this process it is located
in different platforms, depending of the I number of pineapples
that it contains each box (that is to say a platform is only
made and so forth with boxes of 4 pineapples) In each platform
that you/they call it to him "Pallet", they are
placed between 65 and 70 boxes. Once orderly in 70 boxes cornereds
is placed, bands of plastics to form corners) and the boxes
are tied to create an accustomed to bundle, then the corresponding
labels are placed, 3 in each side and an on palette where
it is indicated the I number of pineapples for box, each side
is placed a where it is located the I number and the code
from company.
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