The diagram illustrates the process of cultivating and manufacturing various pineapple products.
Overall, this is a linear process consisting of two main stages, beginning with pineapple cultivation under controlled conditions and ending with the production of juice, canned pineapple and exportable pineapples.
Initially, pineapple crowns are planted in rows with a spacing of 26 centimeters. The crops are cultivated under natural sunlight at temperatures ranging from 23C to 30C for seven months. A chemical called ethaline is sprayed to stimulate fruit development. Following an additional five-month phase, the pineapples are harvested once they reach the height of 30 centimeters and a weight of 2 kilogram.
Regarding the production stage, the pineapples undergo thorough washing and are sorted into three groups. The small and medium-sized pineapples have their crown removed and their rinds peeled. Following this, the smaller ones are placed into an extractor to produce juice, while the medium-sized fruits are cut into slices or chunks, both of which are subsequently canned. In contrast, the largest pineapples are coated with wax and packed into crates, ready to be shipped oversea.
