After a relaxing day lounging on the beach and soaking in the sun, it was time to trade the waves for rows of pineapples and get a taste of Costa Rican pineapple. Our visit to a pineapple farm began with a welcome of piña coladas made from the farm’s own pineapple harvest. From there, we got to learn more about pineapple harvesting. Our guide walked us through the entire process, explaining how each plant is grown and harvested. We learned how farmers carefully manage the tropical climate and soil conditions to grow healthy crops. We learned how plastic ground covers are used strategically to retain moisture, suppress weeds, erosion, and minimize the need for chemical treatments.

The hands-on part of the tour was definitely a highlight, we got to plant baby pineapples ourselves! We learned that each of these “pineapple babies” has the potential to produce more than three additional babies, but will only ever grow a single fruit. One of the more surprising facts was about their fertilize. The farm uses materials such as fish meal and blood as organic sources of nitrogen. Pineapples have a high demand for nitrogen, and finding a sustainable, affordable supply is a constant challenge for farmers committed to organic practices.

The pineapple and coffee supply chains differ significantly in terms of cultivation, production, and shipping. Pineapples require intensive nitrogen inputs, and each plant produces only one fruit, resulting in a lower yield per plant compared to coffee, which yields multiple beans. Additionally, coffee plants have a much longer lifespan than pineapple plants. Pineapple plants are typically replanted after each harvest cycle. A key logistical difference lies in shipping. Pineapples must be harvested before they are fully ripe, as ripe pineapples are too perishable to survive the journey to consumers. While coffee beans are mainly harvested and roasted, before shipping. Despite these differences, there are notable similarities in how both crops are harvested. Often Nicaraguan workers who live on or near the farms are the main workers on the farms. The farms also have a shared commitment to organic practices and environmental sustainability.