Patrick's pineapple is a Sugarloaf variety. The ripe fruit remains green and is cone-shaped. It is very sweet, soft and juicy, with white or slightly yellow flesh and a tender centre.
Culture - Production
Discover the producers of our pineapples in the Ekumfi Atwia, Krodua and Botoku regions...
Our fresh pineapples are grown by small-scale farmers. We use suckers from previous pineapple harvests to plant new ones, ensuring sustainability.
It takes an average of a year and a half to produce a fruit.
To guarantee their high quality, our pineapples are tested in the field before being harvested.
The start of flowering is controlled by an enzyme called ethylene. By nature, pineapples produce little ethylene, compared with other fruits such as papaya.
Harvesting takes place after 24 months. Farmers taste the pineapple in the field to test its quality before deciding to harvest it.
The “sugar loaf” pineapple remains green even when it is very ripe.
Contrary to what one might think, a pineapple no longer ripens once harvested. It must therefore be ripe on the vine before harvesting.
It's not like a banana that can still ripen over time after cutting.
The common yellow pineapple found everywhere is not very fragile and travels better than the "Sugarloaf" variety. This common pineapple is generally the "Smooth Cayenne" or the "MD2", from other pineapple families. It's like a green apple or a yellow apple, both are different varieties, and each keeps its colour when ripe.
