The diagram illustrates the fruit canning process, from harvest to sale. In general, this process consists of several stages, starting with the manual picking of the fruit and ending with the storage and delivery of the finished tinned products.
First, ripe fruit is harvested by hand in the orchards. After harvesting, the fruit is transported by lorry to the processing plant, where it is thoroughly washed to remove dirt and impurities. A quality check is then carried out to ensure that only suitable fruit is selected for further processing. Suitable fruit is placed in cold storage, then weighed and sorted by size and quality.
In the next stage, the fruit is peeled, the core is removed, and it is cut into small pieces. These prepared pieces are then placed into jars during the canning process. Once filled, the jars are sealed tightly to prevent contamination. The sealed jars are then boiled and sterilised at high temperatures to preserve the fruit and make it suitable for long-term storage.
Finally, labels are affixed to the jars, and the finished product is stored in large quantities before being sent to retail shops or markets for sale.