Today, we went to Sarapiquí to visit a pineapple plantation. Sarapiquí was incredibly hot and humid! I was surprised that just a two-hour drive could take us to such a different climate. The pineapple we tried there was some of the juiciest and freshest I’ve ever tasted.
The supply chain for pineapple is much simpler than that of coffee. Coffee goes through many steps to become the drink we know and love, but pineapple is a much more straightforward crop. First, a hole is dug in the plastic that covers the ground, then the baby pineapple is planted and fertilized. When it’s ripe, it’s harvested.
Organic pineapple farming seems to be both more and less sustainable. It’s more sustainable because it avoids the harsh chemicals used in conventional farming, chemicals that are harmful to the environment, not great for our health, and non-renewable. On the other hand, organic pineapples can be less sustainable because more fruit tends to go to waste due to bugs, disease, or animals.
Pineapple plantations face a number of threats: animals, pests, disease, labor shortages, and weather. To manage the risks from pests and disease, organic farms use organic pesticides, while conventional farms rely on synthetic ones. In terms of labor, many workers come from Nicaragua, and they generally find it easier to adapt to the Costa Rican climate.
If I had to choose, I’d prefer working on a coffee plantation. There are more varied tasks to move between, and the environment is cooler and more shaded. Even though pineapple farming may be “simpler,” I think it would become repetitive pretty quickly.
Tomorrow, we’re heading back to Sarapiquí to visit a banana plantation. Yay, more fresh fruit!