The provided linear-and-branching diagram illustrates the various stages involved in the commercial cultivation, processing, and distribution of pineapples.
Overall, the process begins with the agricultural cultivation of pineapples over a period of roughly 12 to 14 months, after which the harvested fruit undergoes one of three distinct processing pathways: conversion into fresh juice, packaging into canned slices, or preparation for raw export.
The lifecycle commences outdoors under a temperature range of 28°C to 30°C. Individual pineapple crowns are planted in the ground, spaced 26 centimeters apart. After an initial growing period of 7 months, chemical enhancements are applied. Following an additional 5 months of growth (totaling 12 months), the mature pineapples reach a height of approximately 30 centimeters and a weight of about 2 kilograms, at which point they are harvested and washed with water.
Post-washing, the pineapples diverge into three separate pathways. In the first branch, the fruit is sliced, fed into an extractor to create fresh juice, and ultimately packaged alongside raw pineapple chunks. In the second branch, the fruit is similarly sliced into rings, which are then placed directly into metal cans for preserved distribution. In the final branch, the whole harvested pineapples are treated with wax, loaded into storage baskets, and transported overseas via cargo ships.