The image illustrates the process of cultivating and preparing pineapples. Overall, the whole process encompasses four different stages: growing, making juice, canning, and preparing for export. Notably, pineapple can be consumed in various ways.
In the initial steps of the entire process, pineapples are planted with 26 cm distance between them, and they are kept under 23-30 Celsius sunshine for seven months, being fertilized with ethaline. After five months, they are harvested when they are 30 cm tall and 2 kg in weight.
Pineapples are washed before being sorted into three types in terms of their shape for following purposes. Smaller pineapple is cut off the top and chopped into slices. Then, they are placed into an extractor to squeeze juice, finally.
Middle sized pineapples are also got rid of the top, after being removed of dirt, and cut into two halves. With the help of knives, they then are sliced into thin pieces, which are canned according to their size.
Moreover, large sized pineapples are chosen for export. First, they are cleaned and covered with wax to keep them safe. Additionally, pineapple is distributed in boxes to make it easy to take them to ships.