The given diagram demonstrates a systematic process in the production of olive oil, a common consumer product.
Overall, it is a linear process consisting of seven main stages, commencing with harvesting and preparing raw materials, followed by the extraction of olive oil, and culminating with the storage and distribution of the final product.
The process begins with the manual picking of ripe olives, a method used to minimize bruising and damage. Once gathered into baskets, olives undergo thorough washing with cold water using a specialized cleaning machine to eliminate dirt and impurities. Subsequently, a mechanized conveyor belt is used to transfer the cleaned olives to the cruising unit, where they are grounded into a paste. During this stage, the olive pits are separated from the flesh to ensure purity.
Next, the resulting paste is packed into perforated bags, which are then pressed vigorously using a hydraulic press, an essential step that helps extract the liquid from the solid residue. The extracted liquid, which consists of both oil and water, is then processed through a filtration system where the oil is carefully separated from the remaining water and any other undesirable components. In the final stage, the refined olive oil is stored under optimal conditions before being packaged and distributed to the market.