The Pineapple Cycle

Scroll down and follow the pineapple on its journey. Swipe up and follow the pineapple on its journey.

Pineapple Cultivation

With around 4,000 to 5,500 hectares under cultivation, the province of Thanh Hóa is one of the main pineapple-growing regions in Vietnam.

Harvest & Processing

Around 130,000 to 150,000 tonnes of pineapples are harvested here each year. Local businesses process the fruit into products including canned pineapple for international markets.

By-Product: Pineapple Peels

Peel and core make up around 40 to 50 % of the pineapple. This produces an estimated 39,000 to 60,000 tonnes of pineapple peel in Thanh Hóa every year, which originally ended up as waste.

Collection & Reuse

Instead of the pineapple peels ending up as waste, we collect them, wash them carefully and reuse them as a raw material for our enzyme production.

Enzyme Production

Our eco-enzymes are produced through the natural fermentation of pineapple peels, water and sugar. Zero energy and zero waste.

Our Products

We do entirely without harsh, synthetic ingredients, reducing the potential for skin and respiratory irritation as well as the burden on people and nature.

Making use of leftovers

The only by-product of our enzyme production is the filtered-out pineapple residue. It is dried and will in future be reused as natural fertiliser.

The cycle closes

The natural fertiliser supplies the soil with organic matter and so supports further pineapple cultivation. This is how Fruit Warrior closes the sustainable value cycle.

Circular Economy

The Pineapple Cycle

It starts in the dark: a planted crown sends out its first roots.

A ripe golden pineapple growing in the heart of its plant

Growth

Eighteen months of sun, rain and patience turn a crown into a plant and a plant into a golden fruit.

Harvest

Picked by hand, fruit by fruit, by the people who know the fields best.

A farm truck loaded with pineapples on a red-earth road

To the juice factory

The harvest goes to the juice factory first. The fruit gives up its flesh, the peels are left behind.

Three people gathering pineapple peels from a large heap, seen from above

Where waste begins, we begin

The leftover peels would end up on the heap. Instead, we collect them and drive them to our washing station.

Rows of blue fermentation barrels seen from above

Into the barrels

Washed, sorted and layered into barrels: what would have been waste becomes raw material.

Golden fermenting liquid with rising bubbles

Fermentation

For three months, microorganisms quietly turn peels, sugar and water into something new.

Golden enzyme strands glowing in a dark green space

The enzyme moment

What remains is golden: natural enzymes, nature's own cleaning technology.

Golden liquid filling plain white bottles on a clean line

Bottling

The enzymes go into every Fruit Warrior formula: bottled, sealed and packed.

Pineapple peels composting at the edge of a field

Nothing is wasted

Spent peels are composted into fertiliser and brought back to the fields that grew them.

Hands planting a fresh pineapple crown into dark soil

The cycle begins again

And where the soil is fed, a new crown takes root.

Meet the warriors this cycle creates

The cycle in real pictures

The film illustrates the pineapple cycle with AI-generated images inspired by real footage from Thanh Hóa in Vietnam. Here you can see the original photos from the fields and from production.