Wholesale Pineapple Canned Delicious High Quality for Juice, Snacks

Grades of Pineapples we have available
 
1. U.S. Fancy consists of pineapples which meet the following requirements:
a. Basic requirements for fruit:
1) Similar varietal characteristics;
2) Mature;
3) Well formed; and,
4) Stems removed.
5) Basic requirements for tops:
6) Similar varietal characteristic color;
7) Single stem;
8) Moderately straight;
9) Well attached to fruit; and,
10) Not more than 1-1/2 times the length of the fruit.
b. Fruit free from:
1) Fresh cracks;
2) Evidence of rodent feeding;
3) Freezing injury or frozen;
4) Overripe; and,
5) Decay.
6) Tops free from:
7) Crown slips;
8) Freezing injury or frozen; and,
9) Decay.
c. Fruit free from injury by:
1) Bruising;
2) Sunburn;
3) Gummosis;
4) Internal breakdown;
5) Insects;
6) Healed cracks; and,
7) Mechanical or other means.
d. Tops free from injury by:
1) Discoloration; and,
2) Insects.
 
 
2. U.S. No. 1 consists of pineapples which meet the following requirements:
a. Basic requirements for fruit:
1) Similar varietal characteristics;
2) Mature;
3) Well formed; and,
4) Stems removed.
b. Basic requirements for tops:
1) Similar varietal characteristic color;
2) Single stem;
3) Not more than moderately curved;
4) Well attached to fruit; and,
5) Not more than twice the length of the fruit.
c. Fruit free from:
1) Fresh cracks;
2) Evidence of rodent feeding;
3) Freezing injury or frozen;
4) Overripe; and,
5) Decay.
d. Tops free from:
1) Freezing injury or frozen; and,
2) Decay.
e. Fruit free from damage by:
1) Bruising;
2) Sunburn;
3) Gummosis;
4) Internal breakdown;
5) Insects;
6) Healed cracks; and,
7) Mechanical or other means.
f. Tops free from damage by:
1) Discoloration;
2) Crown slips; and,
3) Insects.
 
3. U.S. No. 2 consists of pineapples which meet the following requirements:
a. Basic requirements for fruit:
1) Similar varietal characteristics;
2) Mature; and,
3) Fairly well formed.
b. Basic requirements for tops:
1) Similar varietal characteristic color;
2) Well attached to fruit;
3) Not completely curved over; and,
4) Not more than two fairly well developed stems.
c. Fruit free from:
1) Fresh cracks;
2) Evidence of rodent feeding;
3) Freezing injury or frozen;
4) Overripe; and,
5) Decay.
d. Tops free from:
1) Freezing injury or frozen; and,
2) Decay.
e. Fruit free from serious damage by:
1) Bruising;
2) Sunburn;
3) Gummosis;
4) Internal breakdown;
5) Insects;
6) Healed cracks; and,
7) Mechanical or other means.
f. Tops free from serious damage by:
1) Discoloration; and,
2) Insects.