The size for export is considered by the number of units that can be packaged in a tray-type box. Larger sizes correspond to 5 gauge pineapples and there may be very small sizes up to 12 gauge, that is, 12 units can be packed per tray.
The relationship between sugar and acidity gives the pineapple its characteristic flavor. It is necessary to balance the levels of acidity with the amount of sugar in the crop, in this way the creamy texture is achieved and the best with an excellent shelf life.
The perfect sugar / acidity ratio is achieved with a very elaborate fertilization plan and a very complex plant ripening process. Once the pineapple is harvested, it does not improve its flavor, so the process in the field is absolutely responsible for the quality and final taste of the product.
In Ecuador the pineapple has a production cycle between 50 and 55 weeks, it takes almost a year in the field to produce a pineapple ready for consumption. An average of 60,000 plants per hectare are sown, from each plant a single pineapple is obtained.