What are the key quality specifications for canned pineapple?

Canned pineapple must have normal colour, flavour and odour corresponding to the fruit and packing medium, and possess the characteristic texture of the product. It should be substantially free from defects, and any common defects must not exceed the limits fixed in the relevant annexes. The name of the product must include an indication of the packing medium, such as oil or syrup, as required by the standard.

How should canned pineapple be prepared and handled to meet safety standards?

The product should be prepared and handled in accordance with the General principles of food hygiene and the Code of hygienic practice for canned fruit and vegetable products. Acidity regulators may be used only if they comply with the tables of the General standard for food additives applicable to canned fruit. The canned fruit must be free from abnormal discolouration and maintain the expected odour and flavour.

Canned Pineapple

Canned pineapple consists of pineapple fruit that has been peeled, cut and sealed in metal cans, often with added syrup or juice. It is a processed food ingredient that is widely used in cooking, baking and as a ready‑to‑eat snack.

Prices, specifications and international trade for canned pineapple under HS 200820.

Canned Pineapple Price

$1,736USD/t

Published reference · Jul 1, 2026

Canned Pineapple Historical Unit Values

Canned pineapple is quoted in USD/t at THA. Historical customs values may differ from the headline reference.

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Canned Pineapple Exports and Imports

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Thailand led reported canned pineapple exports in 2025, at $542M.

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Canned Pineapple Specifications and Quality

Canned pineapple grading factors include Colour, Flavour and Odour, and Texture.

Grading Factors

Quality assessment for canned pineapple considers Colour, Flavour and Odour, and Texture.

Colour
Product must have normal colour corresponding to pineapple and any added ingredients, without abnormal discolouration.
Flavour and Odour
Canned pineapple must possess the normal flavour and odour of pineapple, free from foreign flavours or odours.
Texture
The texture should be characteristic of canned pineapple, reasonably firm and free from dry cells or fibrous portions.
Acidity
Acidity regulators may be used in accordance with Codex food additive standards for canned fruit.
Defect Limits
The product should be substantially free from defects; specific defects such as trim, excessive gouge, or disintegration must not exceed the limits set in the annexes.

Common Defects

Recorded defects for canned pineapple include Trim, Discolouration, and Foreign odour or flavour.

Trim
Considered a defect when excessive trimming creates serious gouge, particularly in halved or sliced pieces.
Discolouration
Any abnormal colour change of the pineapple flesh or added ingredients.
Foreign odour or flavour
Presence of odours or flavours not characteristic of pineapple.
Dry cells / fibrous portions
Areas that are dry or overly fibrous, affecting edibility.

Certifications

Certifications documented for canned pineapple include Codex Standard CXS 319‑2015 and Code of Hygienic Practice CXC 23‑1979. Their applicability depends on the individual product and shipment.

Codex Standard CXS 319‑2015
Standard for certain canned fruits, including canned pineapple, defining quality, safety and labelling requirements.
Code of Hygienic Practice CXC 23‑1979
Hygienic practice for low‑acid and acidified low‑acid canned foods, covering production, processing and storage.

Canned Pineapple Facts and HS Code

Canned pineapple belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 200820.

Canned Pineapple HS Code

Product type	Finished
Position in the chain	Processed
Category	Processed produce — Produce, nuts, spices and food ingredients
HS codes	200820
Quoted in	USD/t
Reference location	THA

Production & Handling

Processing steps for canned pineapple include Harvesting of ripe pineapples, Cleaning and removal of outer leaves and skin, Cutting into chunks or slices.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Processing steps	Harvesting of ripe pineapples Cleaning and removal of outer leaves and skin Cutting into chunks or slices Blanching to inactivate enzymes Packing into cans with syrup or juice Sealing and sterilizing through high‑temperature short‑time processing

Packaging

Typical canned pineapple packaging includes Metal can and Glass jar.

Metal can
Hermetically sealed metal cans, optionally vacuum‑packaged, as indicated on the label.
Glass jar
Glass containers sealed for direct consumption, complying with Codex packing media guidelines.

Uses & Risks

Canned pineapple is used in Canned fruit.

End Uses

Canned fruit
Ready‑to‑eat pineapple pieces preserved in syrup or juice for direct consumption

Uses and Related Commodities

Downstream industries	Food manufacturing, Retail grocery

Sourcing risks

Risk	Category	Severity	Mitigation
Clostridium botulinum contamination Food safetyHigh Improper heat treatment or inadequate canning pressure can allow Clostridium botulinum spores to survive, producing botulinum toxin that poses a severe food‑borne illness risk.	Food safety	High	Ensure validated thermal processing parameters, monitor canning pressure and temperature, and conduct routine sterility testing of finished cans.
Excess sulfite levels Food safetyHigh International trade faces increasingly strict requirements for maximum sulfite levels in canned pineapple, and non‑compliance can lead to product rejection or health concerns.	Food safety	High	Monitor sulfite concentrations during processing and ensure compliance with importing country regulations.
Added‑sugar labeling requirements PolicyMedium Regulations are tightening on the declaration of added sugars in canned pineapple, creating risk of non‑compliance and potential trade barriers.	Policy	Medium	Accurately label sugar content and stay updated on jurisdictional labeling rules.
Mislabeling with fresh pineapple FraudLow Some producers may substitute or blend fresh pineapple with canned product, misleading buyers about the product's origin and processing status.	Fraud	Low	Apply traceability systems, conduct random laboratory verification of canned content, and enforce strict supplier audits.

Canned Pineapple Questions

What are the key quality specifications for canned pineapple?: Canned pineapple must have normal colour, flavour and odour corresponding to the fruit and packing medium, and possess the characteristic texture of the product. It should be substantially free from defects, and any common defects must not exceed the limits fixed in the relevant annexes. The name of the product must include an indication of the packing medium, such as oil or syrup, as required by the standard.
How should canned pineapple be prepared and handled to meet safety standards?: The product should be prepared and handled in accordance with the General principles of food hygiene and the Code of hygienic practice for canned fruit and vegetable products. Acidity regulators may be used only if they comply with the tables of the General standard for food additives applicable to canned fruit. The canned fruit must be free from abnormal discolouration and maintain the expected odour and flavour.