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The image is a flowchart of a process with 11 steps, starting with "Hand Picking," and moving to "Transporting," "Washing," "Quality checking," "Cold storing," "Canning," "Corning/slicing," "Peeling," "Weighing/grading," "Sealing," "Cooking/sterilizing," "Labelling," "Storage," and ending with "Despatch." Each step is illustrated with a corresponding image, such as hands picking from a tree, a washing basin, a magnifying glass for quality control, a refrigerator for cold storage, canned goods for canning, sliced fruit for corning/slicing, peeled fruit for peeling, scales for weighing, a sealed can for sealing, a stovetop pot for cooking/sterilizing, labeled cans for labelling, shelved cans for storage, and a truck for despatch. There are no visible numerical data points, percentages, or categories.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the process of canning fruit.
Overall, there are 14 stages in the process, starting with harvesting the fruit, followed by several preparation and cooking stages, and ending with canned fruit being distributed.
In the first step, fruits are picked manually, after which they are transported by trucks to a factory where they are washed on a conveyor belt. The cleaned fruits then undergo a quality-checking procedure to remove rotten or bruised items before being put into cold storage to retain freshness. After the selected fruits are weighed and graded, they are peeled, cored and sliced into pieces, ready for the next stages.
The sequence continues with the chopped fruits being packed into tin cans, with the next step involving these cans sealed with lids. Subsequently, the sealed cans are cooked and sterilized to destroy any bacteria and ensure food safety. Once cooled, each can is labelled with branding and product information and then stocked in a storage. The process finishes when the finished products are transported by trucks for distribution to retailers.
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