The flow chart demonstrates the processes of producing pineapple products starting from the initial growth of the ingredient——pineapple.
Overall, there are three distinctive categories of pineapple products in the end after gaining the natural pineapples which had been cultivated over a year under specific circumstances.
Taking a holistic view on the growth stage, substantial spaces are available for the pineapples to show their crowns freely, bathing a comfortable temperature of 23-30 Celsius degree. Before eliminating ethaline on them to foster maturity, farmers need to wait another 7 months and maintain the steady level of the temperature. Finally, the satisfying fruits are expected to be 30cm each, with 2 kilogram. Then the qualified pineapples are transported for the following procedure.
After being cleaned up, the pineapples are separated into three different usages. The first category is preparing for squeezing pineapple juice eventually. With the crowns and pericarps of the pineapples cut by a knife, they are collected into extractors or juice boxes for purchasing. Another route is aiming at making pineapple cans, which the pineapples are contained into labeled cans once cutting them up. The last stage is exporting the pineapples through sailing, after which they are washed by wax and packed orderly in boxes.
