The diagram illustrates the process in which pineapples are grown and prepared for the market, in three distinct economic sales approaches.
The 6 to 7-step procedure begins with the basic growth method of pineapples under the necessary circumstances, which will end with three varying products that are sold over to potential customers. This is achieved with a thorough wash and either the process of cutting or extracting of the fruit.
To begin, standard-market pineapples require an exact amount of heat from the sun, between 28-30 degree Celsius. In their first 7 months, from the initial height of 26 cm, these pineapples will consistently increase in size. For the next 5 months, chemicals are added to improve the development of the pineapple as well as to reach the optimal dimensions of 30 cm, and 2 kg.
When the pineapples have reached the desired requirements, they are washed thoroughly with water. To be able to produce pineapple juice as well as a canned-fruit product, the first few steps would be similar, in which is to chop off the crown of the fruit as is not needed, the remaining core is then cut into flat, circular-discs, and for the wrapped pineapple product will directly be packed into cans. Now, the subsequent steps that come after this differ, an extractor is needed in order to mince and slice away smaller pulps of the fruit to eventually gain the juices. In contrast, exported pineapples wouldn’t have to go through all these steps, as they would just have to be coated with wax before they can be shipped through water-expeditions.