The diagram illustrates the stages involved in growing pineapple, and processes used in producing three commercial products: juice, canned pineapples and exported fruit.
In general, pineapple cultivation is a long process which requires specific temperatures and several months of growth. After harvesting, pineapples follow different processing routes depending on the final product.
To begin with, pineapple grows best in temperatures between 23°C and 30°C. A new plant, measuring around 26 cm, develops from the crown of a mature pineapple. After approximately seven months the plant is treated with ethylene spray to stimulate the flowering. Finally, it takes further five months for the fruit to reach full size, growing to around 30cm, and weighing 2kg.
Once harvested, the pineapples are sorted into three categories. Smaller pineapples are directed to juice production, where they are peeled and processed through an extractor before being packaged as juice. The medium-sized pineapples are sliced, further trimmed, and packed into cans as canned pineapple. The largest fruits are selected for export; these are coated with wax in order to produce freshness before being boxed and shipped overseas.