Today we made our way to the Caribbean lowlands of Costa Rica to visit a pineapple plantation. The scenery changed a lot, we went from the misty mountain forests to very warm and very humid farmland. Our visit today gave us a behind the scenes look at Costa Rica’s role as the world’s largest pineapple exporter and how organic farming practices compare to conventional ones.
After visiting several coffee farms earlier in the trip, it was interesting to compare how pineapples are grown and shipped. Coffee has a more complex supply chain. It is picked, fermented, dried, sometimes roasted locally, and then packaged before export. Pineapples, on the other hand, are exported as whole fruits and must move quickly to retain freshness. Their supply chain is more about logistics and cold storage, while coffee focuses more on processing steps and flavor development. Also, coffee often has a longer shelf life with each stage of production influencing the taste. Pineapples are more time sensitive, and there’s less room for error when it comes to picking, packing, and shipping.
Organic and conventional pineapple farming are very different. Organic pineapple farming avoids synthetic pesticides and fertilizers, but that comes at a cost. It’s more expensive, more labor intensive, and about 35% of organic pineapples never make it to market due to insect damage. Organic farms use natural fertilizers like dried animal blood, feathers, and bones, which are sprayed every two weeks using a mixture of water and nitrogen. They also rely on natural pest control methods, like spraying chili and garlic to deter animals. To control erosion and retain moisture, black plastic is laid down and underneath, they place a natural fungus to promote healthy soil. Unlike conventional farms, organic fields only allow a maximum of two pineapples per plant versus 4 or 5, and the spacing between plants is about 20 inches to avoid overcrowding. This approach promotes healthier growth but sacrifices efficiency.
Pineapple farming, especially in the tropics, faces serious challenges. Too much rain can rot the plants. Insects can damage the fruit. Wildlife, drawn to the sweetness, often try to eat the crops. Organic farmers tackle these threats with rotation (changing crops every four years), physical barriers, and natural deterrents. They are also extremely cautious when handling pineapples, only grabbing them by the crown the prevent any bruising.
During this trip, I have really enjoyed learning about the workers who keep the farms running and their day to day life. In the lowlands, many pineapple workers are Nicaraguan migrants who take on physically demanding labor in hot, humid conditions. Compared to the cooler highlands where coffee is grown, the working environment for pineapple farming is arguably a bit more intense. If I had to choose between working on a coffee farm or a pineapple plantation, I’d probably lean toward coffee. The work is still difficult, but the climate is more forgiving, and the seasonal nature of the harvest allows for some downtime.
Overall, today was very interesting to me because I don’t think I had ever truly considered how pineapples are grown. I got to taste the sweetest pineapple ever, and I appreciated it even more knowing all the detail and effort that goes into getting pineapples from the farm to our grocery stores.