The given picture depicts the stages and devices involved in manufacturing and exporting pineapples and theirs products.
The process begins with pineapple plants grown in fields at a spacing of 26 cm, under temperatures of 23–30°C. After seven months, the plants are treated with ethylene to accelerate growth. They continue growing for five more months, reaching a height of 30 cm and a weight of 2 kg, after which they are harvested.
Once harvested, pineapples are washed and sorted by size. The smallest ones are peeled and sent to an extractor to produce juice. Medium-sized pineapples have their rinds removed and are sliced into pieces or chunks, which are then canned. Meanwhile, the largest pineapples are simply coated in wax to preserve their freshness before being packed into crates and exported.
Overall, the process combines natural and industrial methods to create various pineapple products, which are either processed for consumption or exported whole.
