The diagram illustrates the cultivation of pineapples and their multiple purposes ranging from juice and canned fruits to exportation. Overall, the process consists of multiple steps, starting with the cultivation stage which takes around a year and followed by using pineapples for juices, canned fruits or whole fruits exportation depending on their sizes.
The cultivation starts with planting the leftover crowns 26 around each other. The temperature of summer, which ranges from 28 to 36 celsius degrees, creates an ideal environment for pineapples’ cultivating. After 7 months of growing under sunlight, the fruit needed to be sprayed ethylene before waiting for the additional 5 months to be fully grown. The pineapples are harvestable when they reach 30cm in length and weigh approximately 2kg.
The harvested pineapples are cleaned carefully before being selected and chosen for distinct processing methods, depending on their sizes. First, small pineapples are used as the main ingredient for fresh juice. As soon as they are selected, their crowns as well as their skins have to be removed manually by knives since the juice can only be extracted from flesh. In case of medium size, after preparation stages, the fruit is going to be either chopped or sliced before being canned and labelled. The fresh fruit which is big is coated with wax and then collected in a large box before being exported to other regions for consumption.