The depicted flowchart outlines a streamlined process for commercial products of pineapples, detailing their cultivation and conversion into three end products: juice, canned fruit, and exports. Overall, the procedure begins with crown planting under controlled environmental conditions, followed by harvesting, cleaning, and division into seperate product lines.
The process commences with the planting of pineapple crowns in tropical soil, spaced precisely 26 centimetres apart. These require temperatures between 23 and 30 degrees Celsius to thrive. After seven months, a substance known as ethaline is applied via a watering container to stimulate fruit development. Following this stage, the pineapples are left to mature for an additional five months, typically reaching a height of 30 centimetres with a maximum weight of 2 kilograms.
Once harvested, the pineapples are thoroughly washed to remove dirt and impurities before being directed into three distinct production lines. In the first line, designated for juice production, the crowns are cut off, and the fruits peeled before entering an extractor. The resulting juice is packaged into cartons, ready for retail distribution or consumption.
The second line is used to produced canned pineapple. Following crown removal and peeling, the fruit is sliced into either circular rings or diced cubes. Both variants are seperately packed into cans as ready-to-eat products.
The third and final production line is for pineapples intended for export. These fruit are waxed to prolog freshness and extend shelf life, then placed into wooden boxes and loaded onto cargo vessels for international shipment.