The flow chart presents a procedure on the production and sales of a strawberry jam.
Overall, the procedure comprises a series of linear stages, starting with picking and preparing the strawberries, followed by cooking and thickening the mixture, and culminating in packaging, labelling and delivery to shops and supermarkets.
Initially, ripe strawberries are picked from the field and placed in containers. They are then transported by van to a farmhouse, where they are thoroughly cleaned and inspected for any signs of mould or bruising. After this quality check, the fruit is cut into halves or quarters. The prepared strawberries are subsequently transferred to a saucepan with sugar, where they are stirred and mashed to form a mixture. This mixture is then placed in a refrigerator for several hours.
In the next phase, the mixture is heated on a low flame while being continuously stirred. Once it begins to bubble, the heat is increased and maintained for a further 20 to 40 minutes. As the jam thickens, it is removed from the heat and left to cool for approximately five minutes. The finished product is then poured into hot sterilised jars and refrigerated overnight. Finally, the jars are sealed and labelled before being distributed to shops and supermarkets for sale.