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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 fruit canning.
Overall, the fruit canning comprises multiple stages, from collection to distribution, with key steps including cold storing, peeling, canning, sterilizing and labeling.
Initially, the process starts with fruits being harvested by hand. The collected fruits are transported to the factory, where they are washed and checked for quality to avoid any rotten or damaged pieces. After quality assurance, the selected fruits are stored in a cold place, ready for weighing and grading.
Then fruits are carefully peeled, cored, if necessary, and sliced, either manually or automatically, depending on a particular factory. These slices are placed in a can by an automatic grab.
Once the slices are canned and sealed, they are forwarded to an oven on the conveyor belt, where the canned fruits are cooked under a high temperature and sterilized to avoid any germs. After labeling, cans are stored on palettes, ready for further despatching and distribution to consumers.
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