The diagram depicts how are pineapples grown and prepared for distinct products
Overall, there are two main stages: the farming of pineapples and different treatments based on the sizes to the final products. Notably, the process is intervened by both nature and human factors.
Initially, pineapples are planted about 26cm between two plants, exposing to an ideal temperature at 23–30 degrees. After 7 months, a safe chemical substance called ethylene is added to stimulate the process and keep pineapples fresh. In the remaining 5-year period, they grow gradually and reach harvestable time, when they are averagely 30cm height and 3kg weight.
Moving to the next step, harvested pineapples are rinsed in water before being classified for three main purposes according to their sizes. While the smallest pineapples are put into an extractor and squeezed into juice, the medium-sized ones are cut into smaller pieces before the canning step. Not being peeled like the other groups, the biggest pineapples are waxed to preserve their freshness and packed in crates. Consequently, they are exported worldwide, ready for consumption.