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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 flow chart shows the process by which fruit is put into cans. Overall, we can see that the process consists of a large number of steps, which can be divided into four main phases, namely delivery to the factory, pre-canning, canning itself, and distribution to the consumer. The process starts in the fruit orchard and ends with cans of fruit at a retail outlet.
To start with, fruit is picked by hand in an orchard and then delivered to a canning factory by truck. Once it arrives at the factory, it is washed in order to remove dirt and pesticides. After that, the quality is checked to eliminate the sub-standard fruit. The fruit that pass this stage is then stored at a low temperate to keep it fresh.
In preparation for canning, the fruit is weighed and graded. After the fruit has been peeled to remove the skin, it is cored and sliced so as to get rid of the seeds. Then it is ready for canning. On a conveyor belt, it is placed inside cans and each can is sealed. Having been sealed, the cans are heated to sterilize them.
Before being distributed, the cans are labeled and stored.
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