The diagram illustrates the step-by-step process on how pineapples are grown and processed into different products.
Overall, there are two main phases in this linear process: the natural cultivation of pineapples and the man-made production of various goods from the mature fruits.
In the first stage of pineapples’ farming, their crowns are planted 26 centimeters from each other under specific climatic conditions where temperatures range from 23∘C to 30∘C and sunlight is adequate. After 7 months, when the pineapple plants grow bigger, ethylene is sprayed on them to promote the ripening of the fruits in an additional 5 months. The standard size for mature pineapples is 30 centimeters in height and 2 kilograms in weight.
After being harvested, pineapples are washed and then categorized into three different groups according to their size: small, medium and big. Once sorted, the small and medium ones have their tops removed and their rinds peeled. Following that, the former pineapples are transformed into a beverage by an extractor, while the latter are cut into rings and small chunks prior to being packaged in cans. Meanwhile, the biggest-sized pineapples are simply coated in wax to retain their freshness for export to international markets.