The picture illustrates the process of growing and manufacturing pineapples with the final result is pineapple products. It is clear that this linear process has two main stages involving the farming phases of pineapples and how this type of fruit is processed to make juice, canned products, and exportable farm produce.
Pineapples are grown from crowns at a temperature ranging from 23 to 30 Celsius degrees, each of them are placed at a 26cm interval to optimize the exposure of sunlight. When the crown reaches its seventh month, it is then sprayed with a substance called ethaline to accelerate the growing speed. After additional 5 months, it turns into a mature pineapple with the height of 30 cm and the weight of 2 kg.
Pineapples are then processed in three different ways according to their sizes. First, they are all washed and cleaned with water to remove any dusts and contaminants, followed by the categorization of their sizes. Small pineapples are processed by cutting the crowns and going through a specialized machine in order to be extracted with the final outcome is fresh juice. The similiar de-crowing stage also applies for the medium-sized ones; however, they are subsequently sliced thinly and prepared to make canned foods. The big pineapples are sprayed with a liquid called wax to preserve the freshness before being packaged into wooden crates, ready to be shipped to other countries.