It’s Pineapple Season, But Does Your Fruit Come From Hawaii?

While Hawaii was once the big kahuna in pineapple production, it’s since been overtaken by other global powers

An advertisement for Dole canned pineapple, circa 1940s. Dole

The most-visited tourist attraction in the state of Hawaii is the World War II Valor in the Pacific National Monument (also known as the Pearl Harbor bombing site). The second most visited attraction is about 20 miles north: the Dole pineapple plantation. In peak season between March and July, this tropical fruit evokes the 50th state in the Union for many. It’s a strange notion considering that, of the 300 billion pineapples farmed worldwide, only 400 million come from Hawaii. That’s only .13 percent. And while it’s true that Hawaii was once the big kahuna in global pineapple production, it’s an American industry that had a meteoric rise and fall over the course of the 20th century.

While its exact origins have yet to be determined, botanists agree that the pineapple originated in the Americas, most likely in the region where Argentina, Paraguay and Brazil meet . As to how the plant arrived, and was domesticated, in Hawaii is apocryphal. Some sources point to Spanish sailor Don Francisco de Paula Marin, who arrived in the Islands in the early 1790s. In addition to serving as an interpreter for King Kamehameha I, Marin had a reputation for being an ace horticulturalist credited with introducing citrus and mangoes to the island nation. He does, however, provide us with the first written record of this fruit in the New World, the simple January 1813 diary entry: “This day I planted pineapples and an orange tree.”

But to enjoy pineapple meant you had to buy local. In the age before refrigerated transportation, ripened fruit spoiled easily during shipment to the mainland, resulting in high losses of product. Even if pineapple were shipped green, the premature harvesting severely impacted the flavor. The 19th-century development of canning technology provided the much-needed, failsafe delivery mechanism for the fruit; however, high tariffs placed on the good exported to the mainland from Hawaii caused the first canning companies to fold. The Hawaiian pineapple industry wouldn’t take a turn for the better until the United States’ annexation of Hawaii in 1898 after the Spanish American War and the arrival of 22-year-old Massachusetts native James Dole the following year.

Despite knowing nothing about canning, Dole opened the Hawaiian Pineapple Company in 1901, which the local press begged as being “a foolhardy venture.” And in its early years, it did indeed operate at a loss. However, Dole invested in developing new technologies—notably hiring a local draughtsman to develop machinery that could peel and process 100 pineapples a minute. He was also savvy to the power of advertising. Banding together with other local growers, Dole mounted an aggressive nationwide advertising campaign to make consumers aware of his product.

Dole was certainly not the first to introduce pineapple to the mainland American market. Rather, his business savvy and the economic conditions of the times allowed him to champion the fruit. Pineapple was cultivated in Florida, but recurring frosts destroyed the crops and what survived was of sub-par quality. Baltimore had a canning industry, but its fresh fruits were imported from the Bahamas, which heightened production costs due to importation taxes. With the combination of ideal growing conditions, the consolidation of cultivation and production and advertising that asserted the superiority of Hawaiian pineapple over all competitors, Hawaii was poised to dominate the canned pineapple trade. And it did. By the 1920s, it developed into a culinary fad, most notably in the form of upside down cake. (Author Sylvia Lovegreen collects a number of recipes from this era, from classic to questionable, in her book Fashionable Food.)

By 1923, Dole was the largest pineapple packer in the world. The agricultural sector took note and pineapple industries sprung up on other islands. Between 1930 and 1940, Hawaii dominated the canned pineapple industry and at its mid-century peak, eight companies were in operation and employed about 3,000 people. After World War II, the canned pineapple industry spread to other parts of the world, namely Thailand and the Philippines. Not only did these countries provide an ideal environment for growing, but labor costs were significantly lower. (Where U.S. labor accounted for about half of the cost of production, ranging between $2.64 and $3.69 per hour, compared to the 8 to 24 cents per hour paid to Filipino workers.)

The Hawaiian industry began to collapse in the 1960s. In response, the industry tried to focus on growing and shipping fresh fruit with faster, refrigerated means of transportation now readily available. Additionally, the development of the pesticide DBCP in the 1950s was invaluable to the industry as a means of protecting the pineapple tree’s root systems from attacks by ground worms (the EPA would ban the chemical in the late 1970s).But those innovations weren’t enough. Dole’s Honolulu cannery closed in 1991 and competitor Del Monte moved production out of islands in 2008.

The state’s pineapple industry currently exists primarily to satisfy local demands, much as it did before the arrival of James Dole. It is, however, worth noting the one element we lose with pineapple produced on a global industrial scale: flavor, or rather, variations thereof. Chances are, the fresh pineapple you find in your supermarket is the MD-2 cultivar, a hybrid developed because it’s sweet, low in acid and not susceptible to browning when refrigerated—a common problem in the Smooth Cayenne, which had been Hawaii’s industry standard variety cultivated since the 1880s. But there’s a host of other varieties that come in different shapes, sizes, colors and flavor profiles.

Dissatisfied with the taste of fresh, industrially-produced pineapple, the husband and wife team of Craig and Lisa Bowden developed their own variety that evoked the flavors of fruit they enjoyed in their youth. Together, they founded Hawaiian Crown, an independently-owned company in Honolulu. Though just a 20-person operation, Hawaiian Crown has not only carved out a niche for itself in the local farmer’s markets, but is finding distribution in grocery stores. Although the fruits of Hawaiian Crown’s labors are currently available only on the islands, here’s hoping that a new wave of pineapple innovation can re-invogorate an American industry.
Additional Source

Taylor, Ronald. “Hawaii Study Links DBCP to Reproductive Problems.” LA Times, 28 November 1980, pg. B31.

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