The diagram illustrates how pineapples are cultivated and subsequently processed into a variety of commercial products. Overall, the procedure consists of two main stages: the year-long growth of the fruit, followed by its preparation for three end uses – juice extraction, canning, and export. Growing the pineapple is noticeably the most time-consuming stage in the entire process.
Pineapples require a warm climate with temperatures ranging from 23°C to 30°C, and the seedlings are planted 26 cm apart. Each seed develops into a crown, and after seven months, the young plants are sprayed with ethaline to ensure healthy growth. A further five months of growth are needed before the fruit reaches its mature size of 30 cm in height and around 2 kg in weight, making it ready for harvest.
Once harvested, the pineapples undergo a washing stage, after which they are processed in three different ways. For pineapple juice, the crown is removed and the skin is peeled. The peeled fruit is placed in an extractor, which separates the juice from the pulp before it is packed into cartons.
The production of canned pineapple begins with the same initial steps of removing the crown and peeling the fruit. However, instead of being crushed, the pineapple is sliced into rings or chunks, which are then placed into cans.
Alternatively, whole pineapples may be prepared for export. After washing, they are coated with wax to preserve freshness during transportation. The fruits are then packed into crates and shipped.