The given process delineates how pineapples are grown and subsequently made into different products
Overall, the process comprises serveral steps, beginning with cultivation of pineapples, continuing with washing, and finishing with processing them into juice, canned fruits or export products depending on their size
The process commences when crowns are planted outdoors, exposed to direct sunlight. These are ensured to be grown temperature ranging from 23 – 30 degree Celsius, at intervals of 26 centimetres, spaced 20 centimetres apart from each other. After 7 months, these pineapples crowns are sprayed with ethaline: It takes another 5 months for these fruits to fully grow, measuring 30 centimetres in length and 2 kilograms in weight, ready for subsequent treatment.
Once harvested, pineapples are gathered in a pool to be cleaned under running water, ready for subsequent treatment. Subsequently, smallest ones have their heads chopped off and then they are cut up into thin slices, before being fed into an extractor to be made into juice. Medium – sized fruits, meanwhile, also are removef of their crowns, sliced up, followed by them being put which they are made into canned products.
Only the biggest, most qualified pineapples are singled out for export. A layer of wax is then applied for preservation, after which pineapple are put into crates, ready to be transported via cargo ships to other countries.