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Pine Apple


Common name          Pine Apple

Scientific name          Ananas comosus

Family name          Bromeliads

The pineapple is a tropical plant with an edible composite of many flowers whose individual fruitlets fuse together around a central core. It is the most economically important member of the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain, was named.

Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves and fibrous yellow flesh. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.  Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapple grows best under uniformly warm temperatures year-round.

Pine apples may be eaten raw, juiced, cooked, and preserved. Juice extraction leaves wastes such as peel and stem of the plant, which can be used for the extraction of the enzyme bromelain-has a number of uses. Powdered bromelain is used for tenderizing meat, as well as treating inflammation, swelling, indigestion and even excessive blood clotting, as well as interfering with the growth of tumor cells.

The iQFarmer pineapple manual will introduce you to the value chain of cotton farming, and the cropping program will also give you a production cost analysis for decision making:

Download Pineapple Manual


Download Pineapple Program