The diagram illustrates the comprehensive process of pineapple productions, encompassing various steps.
Overall, the process exhibits a systematic approach to transforming cultivation into the final products, which ultimately reaches consumers for culinary use.
The initial phase of the production process begins with the growing of pineapples, where these fruits are manually grown 26 cm apart from each other watered with ethaline and exposed to sunlight with 23-30 temperatures. The final fruit is almost 30 cm tall and 2 kilograms in weight. Following this, a sorting step has 3 chosen sections such as remove, eliminate and get rid of waste or coat with protective wax. Subsequently, the glazed and polished pineapples are transported by ship to abroad. The other transformation continues with the removal of both stalks and skins, preparing the can goods for further processing. Subsequently, the intact tomatoes are placed into containers, after which they are splitted to create a pulp.
The last product method stage begins with removing outer skin, then extract press over to final juice. The subsequent steps involve labeling these bottles to provide product information and conducting quality control checks to ensure standards are met. Following these inspections, the bottles are packaged and prepared for retail. The final steps depict the goods being displayed for sale in supermarkets.