The diagram delineate the various stages involved in the commercial production of canned fruit, from the initial harvesting to the final distribution. Overall, the process is a linear sequence of events that begins with manual picking and ends with the delivery of finished goods to wholesalers and retailers. The primary stages include preparation, processing, canning, and sterilization.
At the beginning of the process, fruits are picked by hand, after which they are transported by truck to a factory where they are washed on a conveyor belt. It is important to note that the fruits are checked to ensure that they are qualified for production, with rotten and bruised/substandard ones being removed. Meanwhile, concurrently, or simultaneously, the qualified fruits are stored in low temperatures and then they are weighed carefully and divided into different groups according to their quality.
Once they have been categorized properly, the fruits are peeled, cored, and sliced into smaller and uniform chunks/pieces. The process continues with the chopped fruits being packed into tin cans. The cans are subsequently sealed tight with a lid by means of a specialized machine on another conveyor belt before being cooked and sterilized to kill or eliminate harmful bacteria, rendering the food inside edible for a longer period or extending the shelf life of the product.
The following step involves labeling the cans, which is followed by them being put in storage facilities. Finally, the finished products are shipped to retailers and wholesalers for sale or to be sold.