The diagram illustrates the process of growing pineapples and preparing them into various pineapple products for sale.
Overall, the linear process consists of two main stages: cultivation in the field, which takes approximately one year, and factory processing, where harvested pineapples are sorted by size and turned into three different products: pineapple juice, canned pineapples, or exported fresh fruit.
The cultivation begins with planting pineapple crowns in rows spaced 26 cm apart, under optimal conditions of abundant sunlight and temperatures between 23°C and 30°C. After 7 months, the plants are treated with ethylene (or a similar chemical) to promote ripening. Following an additional 5 months, the mature pineapples, which reach about 30 cm in height and weigh 2 kg, are ready for harvest.
Once harvested, the pineapples are washed thoroughly and sorted according to their size. The smallest ones are sent to an extractor, where juice is produced and then packaged into containers. Medium-sized pineapples are peeled, sliced, and canned for preservation. The largest pineapples undergo polishing (possibly with wax) and are packed directly for export, typically by ship. In this way, all harvested pineapples are utilised to create commercial products.