Pineapple ripened or off-green. A plant growth regulator, Ethephon, is typically sprayed onto the fruit one week before harvest, developing ethylene, which turns the fruit golden yellow. After cleaning and slicing, a pineapple is typically canned in sugar syrup with added preservative. A pineapple never becomes any riper than it was when harvested. The fruit itself is quite perishable and if it is stored at room temperature, it should be used within two days; however, if it is refrigerated, the time span extends to 5–7 days. Mimi Sheller writes: "The pineapple entered European iconography as a symbol of welcome and hospitality,
The Emirates Academy of Hospitality Management International Star for Leadership in Quality Award in the Gold category in Paris; a trophy presented to companies and organizations from around the world that best adhere to excellence and innovation. 2013: Taste New Zealand Chef Competition A student at the Emirates Academy of Hospitality Management won first place in the Taste New Zealand Chef Competition which named her ‘Champion Chef’. 2013: Dilmah Real High Tea Challenge The Director of Culinary Arts, Chef Michael Kitts and Mr Haresh Mohinani won The Dilmah Real High Tea Challenge, after winning the Gold Medal in Dubai and Abu Dhabi. 2012: Dubai Quality Appreciation