The flowchart illustrates the stages involved in producing canned fruits from fresh, raw fruits.
Overall, the process includes fourteen stages, starting with harvesting the fruits by hand to distributing the products.
Initially, fresh fruits from certain trees are hand-picked. The hand-picking technique is highly valued for quality control and to prevent the delicate fruit from being damaged by heavy machinery. It is followed by the second stage of the fruits being transported to a particular place. Then, these fruits are cleansed with water to clean any dirt, bacteria or pesticide residues. Next, the fruits’ quality is examined to decide whether the fruit is appropriate to consume and the fruits that passed the quality test are stored in a cold storage facility. When the fruits are cold enough, they are weighed using a scale.
Furthermore, these fruits are peeled and sliced to put in cans. Following this, the lids are attached to the cans, sealing them. Sealed cans are cooked or sterilized to eliminate any harmful bacteria. Subsequently, the cans are labeled and stored. Finally, these cans are shipped and sold to customers.