Pineapple Juice Concentrate Organic
Pineapple (Ananas comosus) is the common name for an edible tropical plant and also its fruit. It is native to the southern part of Brazil, and Paraguay. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content (perhaps malic and/or citric). Pineapples are the only bromeliad fruit in widespread cultivation. It is one of the most commercially important plants which carry out CAM photosynthesis. Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The bromelain breaks down in cooking or the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome. Raw pineapples also should not be consumed by those with hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer's blood. Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders and others believe it serves as a pain reliever; others claim that it helps to induce childbirth when a baby is overdue. Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving). Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to its "original state". However, concentrates generally have a noticeably different taste than their "fresh-squeezed" counterparts. Other juices are reconstituted before packaging for retail sale. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.