The diagram illustrates the process of cultivating pineapples and manufucturing a range of pineapple-based products. Overall, the procedure consists of two main stages: the long-term cultivation of pineapples and the subsequent processing of the harvested fruit into commercial goods. The cultivation process requires a warm climate and extends over several months before the pineapples are ready for different commercial purposes.
In the initial stage, pineapple crowns measuring approximately 26cm are planted in suitable soil conditions. The plants grow under direct sunlight at temperature ranging from 23 degrees to 30 degrees for around seven months. During this growth period, they are treated with ethylene to facilitate repening. After an additional five months, the fruits reach maturity, typically weighing about 2 kilograms and reaching a height of around 30 cm, at which point they are harvested.
The subsequent stage involves processing the harvested pineapples into a variety of products. First, the fruits are thoroughly washed to remove impurities. They are then used fo three purposes: juice production, canning, and export. To produce juice, the pineapples are chopped into pieces and the liquid is extracted using an industrial juicer before being bottled for sale. For canning, the fruits are sliced into smaller segments and sealed in containers. Finally, for export, the pineapples are coated with wax to preserve freshness, packed into large wooden crates, and shipped to international markets.