Processed produce

Standard for certain canned fruits, including canned pineapple, defining quality, safety and labelling requirements.

Codex Standard CXS 319‑2015

Hygienic practice for low‑acid and acidified low‑acid canned foods, covering production, processing and storage.

Code of Hygienic Practice CXC 23‑1979

Considered a defect when excessive trimming creates serious gouge, particularly in halved or sliced pieces.

Trim

Any abnormal colour change of the pineapple flesh or added ingredients.

Discolouration

Presence of odours or flavours not characteristic of pineapple.

Foreign odour or flavour

Areas that are dry or overly fibrous, affecting edibility.

Dry cells / fibrous portions

Retail and foodservice consumption of sweetened or unsweetened canned pineapple drives demand.

Consumer demand

Use as an ingredient in desserts, sauces, and canned fruit mixes supports market demand.

Food processing

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

Canned fruit

Product must have normal colour corresponding to pineapple and any added ingredients, without abnormal discolouration.

Colour

Canned pineapple must possess the normal flavour and odour of pineapple, free from foreign flavours or odours.

Flavour and Odour

The texture should be characteristic of canned pineapple, reasonably firm and free from dry cells or fibrous portions.

Texture

Acidity regulators may be used in accordance with Codex food additive standards for canned fruit.

Acidity

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.

Defect Limits

Hermetically sealed metal cans, optionally vacuum‑packaged, as indicated on the label.

Metal can

Glass containers sealed for direct consumption, complying with Codex packing media guidelines.

Glass jar

Canned pineapple

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.

Clostridium botulinum contamination

International trade faces increasingly strict requirements for maximum sulfite levels in canned pineapple, and non‑compliance can lead to product rejection or health concerns.

Excess sulfite levels

Regulations are tightening on the declaration of added sugars in canned pineapple, creating risk of non‑compliance and potential trade barriers.

Added‑sugar labeling requirements

Some producers may substitute or blend fresh pineapple with canned product, misleading buyers about the product's origin and processing status.

Mislabeling with fresh 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.

Month	Exports	Imports
Dec 2023	$3.9M	$6.4K
Nov 2023	$5M	Not reported
Oct 2023	$2.1M	$550
Sep 2023	$3.7M	Not reported
Aug 2023	$7M	Not reported
Jul 2023	$1.6M	$595
Jun 2023	$1.9M	Not reported
May 2023	$4.4M	Not reported
Apr 2023	$4.2M	Not reported
Mar 2023	$5.8M	$604
Feb 2023	$3.3M	Not reported
Jan 2023	$6M	$1.8K

Kenya Canned Pineapple Exports and Imports

Monthly Trade Values