Process — Growing and processing pineapples

The flow chart sets out how pineapples are cultivated and then turned into one of three products, depending on their size.

Overall, the process falls into two phases: a long period of cultivation in the field, followed by treatment at a factory, where a single line splits into three. Small, medium and large pineapples end up as bottled juice, canned rings and fresh fruit for export respectively.

To begin with, pineapple tops are planted in rows at intervals of 26 cm. The young plants are then watered and fertilised for seven months, and once they are 12 months old they are sprayed with ethylene gas to induce fruiting. Five months later, at 17 months, the ripe fruit is cut by hand.

Once harvested, the pineapples are transported to the factory, where they are washed and graded by size into three groups. Small fruit is destined for juice: the skin is removed and the flesh crushed to extract the juice, which is subsequently heat-treated and poured into bottles. Medium-sized fruit has its top and skin cut off before being sliced into rings, and these are sealed in cans with syrup. The largest pineapples are left whole; they are coated in wax to keep them fresh, then packed in boxes and shipped abroad.