The map delineates the multistage process of manufacturing pineapple products for commercial purposes, outlining three distinct pathways: one for pineapple juice, one for sliced pineapple can, and one for exported fresh pineapple.
Overall, all processes begin with the cultivation of pineapple trees and conclude with the packing of final products. Notably, all steps are carried out manually. While the exported pineapple pathway is more direct, the pineapple juice and canned pineapple methods employ further steps to deliver more extensively processed alternatives.
Production begins with growing pineapples from crowns in tropical areas under 23 to 30 degrees Celsius. Each crown is planted within a 26-centimetre distance from the other. After seven months, ethylene is applied to assist the fruits in achieving the standard height of thirty centimeters and weight of two kilometers, ready for harvest only after five months.
Upon arrival at the processing site, pineapples are carefully washed before being sorted into three categories. Big-sized pineapples, which are chosen for export, are coated with wax and packed into square boxes for delivery. Meanwhile, medium and small-sized pineapples have their crowns removed before being cut at different angles. The former one is chopped vertically and later fermented into canned pineapples. At the same time, the latter is sliced horizontally into thin slices and poured into an extractor. This specialized machine crushes pineapples into juice, which is then packed in paper cartons.