The diagram illustrates the process of cultivating pineapples and manufacturing pineapple products.
Overall, this is a linear process consisting of two main stages, commencing with pineapple cultivation under controlled conditions and ending with the production of juice, canned pineapples, and exported fruits.
Initially, pineapples are planted in rows with a spacing of 26 centimeters between each plant. These crops are cultivated under natural sunlight, at temperatures ranging from 23 to 30 degree Celsius for seven months. Afterwards, a chemical called ethaline is sprayed to stimulate fruit development. Following an additional five-month period, the pineapples are harvested once they reach a height of 30 centimeters and a weight of 2 kilograms.
The process continues with the harvested pineapples being washed thoroughly and sorted by size. Subsequently, both small and medium-sized fruits have their crowns removed and their rinds peeled. The smaller ones are placed into an extractor to produce juice, while the medium-sized pineapples are cut into slices or chunks, both of which are then canned. In contrast, the largest fruits are coated with wax and packed into crates, which are ready to be shipped overseas.
