The introduction of pineapple cultivation in the Azores dates back to the 19th century, when the plant was brought to São Miguel Island as an ornamental crop. With the decline of orange production, which had previously been the region’s main export product, Azorean farmers began adapting pineapple cultivation for commercial purposes, discovering unexpected potential in the local conditions.
The adaptation to the Azores’ temperate and humid climate led to the development of an innovative cultivation method: glass greenhouses. These structures allow control over temperature, humidity, and sunlight exposure, creating an ideal microclimate for pineapple growth, despite the non-tropical external conditions.
One of the most distinctive aspects of Azores Pineapple PDO is its long production cycle, which can last between 18 and 24 months. This slow pace allows for richer ripening, resulting in a fruit with a higher concentration of natural sugars and aromatic compounds, clearly distinguishing it from faster-growing and less intense varieties.
In addition, the traditional process includes the use of natural smoke from organic materials to induce flowering, a unique technique that contributes to production uniformity. The combination of tradition, agricultural knowledge, and the island’s specific conditions gives Azores Pineapple PDO an exclusive sensory profile, making it a truly distinctive product on the global stage.
