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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 producing fruit can.
Overall, the procedure involves several stages, starting with the manual collection and preparation of the fruit, and ending with the packaging and delivery products.
At the first stage, fruits are collected by hand and then loaded into a truck and transported to a plant. Afterward, these fruits are rinsed with water and checked carefully to remove damaged fruits. After being cooled in a cold storage, the fruits are then weighed before being peeled and cut in a half to get rid of seeds.
Subsequently, the fruits are packed into cans by a designated machine. These cans are then sealed with lids, which protect the fruits inside from being exposed to air. After that, the cans are sterilized by heating to kill bacteria in a heating machine. Finally, the cans are labelled and stored in a warehouse and get ready to be distributed by truck to markets for sale.
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