The diagram depicts how pineapples are grown and manufactured.
Overall, it is evident that there are two main phases in this linear process: the natural pineapple cultivation and the man-made production of various goods from the mature fruits.
In the first stage of pineapple growing process, the pineapples are planted with a spacing of 26 centimeters under suitable conditions, with the specific temperature ranges from 28∘C to 30∘C and sunlight is adequate. After 7 months, when the pineapple fruit has grown bigger, chemicals are sprayed onto the fruit to accelerate ripening over the next 5 months. The standard size for mature pineapples is 30 centimeters in height and 2 kilograms in weight.
After being harvested, the pineapples are washed and categorized into three different groups according to their size: small, medium and big. Once the pineapples have been sorted, the small and medium pineapples have the top removed and peeled. In the following stage, the small pineapples are sent to an extractor to be processed into beverages, and the medium-sized pineapples are cut into slices and small pieces before canning. Meanwhile, the biggest-sized pineapples are simply coated in wax to retain their freshness for export to the international market.