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ABOUT US
Produce and export high quality pineapple while adhering to international markets expectations and utilizing the best technology to satisfy our clients demands. At the same time, working under sustainable norms to achieve economical feasibility, assuring the well-being of our workers and protecting the environment.
Vision
Reach a high productive and economic standard using innovative technologies to produce efficiently and maximize the use of all the sub-products. In this way, we can achieve an environmental differentiation of the company, a better quality of life for our workers and an high quality product for our customers.
History
Hacienda Ojo de Agua, was born more than 50 years ago, and is founded by Enrique Pinto Fernandez and his wife Graciela, grandparents to the actual owners of the farm.
Hacienda Ojo de Agua, is a company dedicated to the production of fresh and dehydrated pineapple.
Our company, family owned, started producing pineapple in the year 1991, under a contract signed with the multinational company of Del Monte.
Our guides have always been of innovation, and providing the worker with the best tools to finish their assignments in an adequate and safe way. Under the same principle, we have a occupational hazards program and are certified under the ETI (Great Britain) and ISO 14001 norms.
Description of the productive process
Soil preparation
In the soil preparation, by the use of heavy equipment, the idea is to leave the soil as loose as possible in order to make the planting beds and allow the plant its optimum development. This also helps for doing effective drainages for the water to flow off the fields.
Planting
For the pineapple planting, seed is used from the same lots of our farms. The seed can be from: Crown, peduncle sprouts, base sprouts, or sprouts product from the pruning of old plants.
Before planting, the seed is cured to eliminated any bacteria, insects, and fungus that might affect its physiological development.
Fertilization and chemical applications. All are sprayed to the foliage.
Estimation
This is done in order to have an educated approximation of the quality and quantity of the fruit that will be shipped to the market, this quantities will be accepted in its totality (there is a market for every quality).
Maturation
It is done to homogenize the plantation in terms of color of the fruit in order to make the collection easier.
Harvesting:
Harvest is done according to the samples of the “Brix” (measurement of the sweetness of the fruit), it should be 14 in MD-2 and 12 in Champaka.
It is done manually, utilizing a transport band into a wagon. This way the fruit will be protected from any bruises.
Packing Plant
When the fruit enters the plant it passes through a process of selection depending on quality, under Del Monte’s norms.
Renewing
The renewing is done when the plants finish their production cycle. This process consists in the burning of the plantation, then all the plants are pushed to a ditch where they are buried. This starts a natural process of decomposing and reincorporates the organic material to the fields.
History of the Pineapple:
Pineapple originates from South America, from the region of Mattogroso, between Uruguay and Brasil.
Christopher Columbus discovered it in November 1493, during his second voyage to America to the island of Guadalupe.
It belongs to the family of the bromeliads and its scientific name is Ananas Comosus.
In 1730 Louise XV, received 2 plants of pineapple, they were cultivated in the King’s green houses in Versailles, being France the first European country to produce it.
With time, the plant started spreading throughout Europe. It was considered an exotic fruit and became one of the most demanded fruits in the summer time.
The Aztecs used the pineapple for medicine purposes, like: intestinal infections, arthritis, hypertension, anemia, mental depressions, renal calculus and others. Also, it posses an enzyme called “bromelina” that helps against swollen muscular conjunctions.
Climate and Soils:
The plant is typical from the humid tropics and is produced in elevations between the sea level and the 800 mts.
Requires temperatures that go between 23 and 30 Celsius, as well as high luminosity for the good development and growth of the fruit.
The crop requires loose soils, good aeration, and excellent drainage.
In Costa Rica it is produced in Buenos Aires de Puntarenas, San Carlos, Siquirres, Perez Zeledon, Orotina and Parrita. Where production goes year round.
Varieties:
The three most common varieties grown in Costa Rica are: MD-2 or Golden, Champaka or Hawaiian, and Monte Lirio.
One hectare of land can produce approximately 70,000 plants, and it is convenient that the plantation is exposed to sunlight (no shades).
When the cultivation area is extense, it is necessary to leave between lots roads in order to facilitate the fertilization, hormone application, harvesting, and seed recollection.
Seeds must be planted from the same variety and size, this in order to obtain homogeneous plantations.
For the second harvest of the plant, after it has given one fruit already, one must choose the best sprout to plant. This will be the one with the most generalized size through the lot.
The most important nutrients for the pineapple are: nitrogen, potassium, iron, zinc and manganese.
Inducement:
Between the 7 and the 10 months of age, depending on weight ( 5.25 for first production and 3.5 to 4 for seconds), ethylene is applied in order to induce total and homogeneous flowering. Harvest will be acquired between 4 and 5 months after this application.
Independently of the product used for the inducement of the flowering, the practice is recommended to be done when the temperature is low in order to get better results.
Export Market:
Pineapple is mainly exported to USA and Europe.
It is important to mention that the pineapple occupied the 2 place, after bananas, in exportations during the year 2003 in Costa Rica. Out numbering coffee in 17 million
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