The diagram below shows the process of growing and preparing pineapples and pineapple products.
Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.

Sample 1:

The provided diagram details the stages involved in the cultivation and subsequent processing of pineapples for various products, ultimately leading to their export.

Overall, there are three main stages in the process, starting with the growth of pineapples, and ending with the export of final products in three different forms.

Initially, the pineapple cultivation begins with the planting of the crown in soil, within a temperature range conducive to growth, 23-30°C. It takes approximately 7 months for the plant to reach 26 centimeters. Following this, ethylene is applied to foster maturation, which takes an additional 5 months, resulting in a pineapple that measures 30 centimeters in height and weighs 2 kilograms.

Upon harvesting, the pineapples are directed through different processing methods. Some pineapples are waxed, which likely serves to preserve the fruit for a longer shelf life, while others are cut into either slices or chunks. A separate batch is processed to extract juice. This suggests a deliberate diversification strategy in the production line to create a range of consumable goods from the same raw fruit.

The end products, including the canned pineapple pieces and the packaged juice, are then prepared for export. The presence of a factory and a cargo ship in the diagram indicates the industrial scale of this operation, hinting at a significant commercial distribution process beyond the domestic market.

Sample 2:

The diagram illustrates the process involved in the growth and processing of pineapples and their subsequent transformation into various products.

Overall, the cultivation process of pineapple spans over a year under specific climatic conditions, resulting in a fully grown fruit. It is evident that the matured pineapple undergoes several steps, leading to multiple products being ready for consumption, distribution, or shipment.

In the cultivation process, pineapples thrive in an environment with adequate sunlight and temperatures ranging from 23°C to 30°C. As they grow, reaching 26 to roughly 28 cm in 7 months, these pineapples, aided by certain agricultural chemicals, further mature over the next 5 months to a stature of 30 cm and a weight of 2kg. Once reaching full maturation, they undergo a thorough cleaning process, after which the processing diverges according to the respective sizes of the pineapple.

Speaking of the products, small pineapples are de-crowned, peeled, and extracted into the resulting products, which is pineapple juice. In contrast, medium-sized pineapples, after similar preliminary treatments, are sliced either into rings or quarters before being canned. The most sizable variants are specially treated, washed to remove wax, and then stored in wooden crates, ready for overseas shipment.

Sample 3:

The diagram shows the process by which pineapples are grown and processed into different products. 

Overall, this process involves both natural and man-made elements and can be divided into two main stages: the farming of pineapples and the processing of the crop, which eventually turns into a beverage, a canned food, or an export.

First, pineapples are grown in the field with their crowns spaced 26 centimeters apart, and in a climate where the temperature ranges from 23 to 30 degrees Celsius. After seven months, ethylene is sprayed on the plants, after which they continue to grow for an additional five months until they are ready for harvesting. At this stage, the pineapples should be 30 centimeters high and 2 kilograms in weight.

The process continues with the harvested pineapples being washed prior to being graded according to their sizes. Once sorted, the smallest and medium-sized pineapples have their tops removed and their rinds peeled. While the former pineapples are then put into an extractor to produce juice, the latter are cut into slices or smaller chunks, both of which are subsequently canned. In contrast, the largest pineapples are simply coated in wax and placed in crates before being shipped abroad.

Sample 4:

The given diagram illustrates the growing process of pineapples and the preparation of pineapple products. Over the 8 steps of this linear process, two main stages can be seen: the natural growing process and the processing of the pineapples, turning them into different products, including juice, canned pineapple and an export.

Optimal conditions for cultivating pineapples necessitate a temperature range of 23-30 degrees Celsius, with each crown ideally positioned at a distance of 26 centimeters from one another. Following a seven-month growth period, pineapples are sprayed with ethylene. After this, they continue to grow for five months until they reach the standard size of 30 centimeters in height and 2 kilograms in weight. At this point, the pineapples are ready for the following stage.

Pineapples are first washed thoroughly then categorized based on their sizes before being prepared accordingly. Smaller pineapples undergo a procedure involving crown removal, peel extraction, subsequent slicing into smaller pieces, and passage through an extractor to extract pineapple juice. Bigger pineapples go through a similar process, but their slices are canned instead of being extracted. Finally, the pineapples biggest in size are coated with wax, put into cargo and exported to their designated destination.

Sample 5:

The diagram highlights the process through which different pineapple goods are produced.

Overall, the process can be divided into two stages: the growing of the pineapples, and the processing of the product into different products, namely a form of beverage, canned goods, or an export.

The process commences with the planting of pineapples, with each plant placed 26 centimeters apart from each other, and are grown in a tropical climate where the temperature ranges from 23 to 30 degrees Celsius. After 7 months, the plants are sprayed with a chemical, after which they are left to grow for another 5 months, or once they reach 30 centimeters in height and 2 kilograms in weight.

Once the pineapples are harvested, they are doused in water to remove any excess chemicals. At this stage, three alternative processes are introduced to produce different pineapple products.

The smallest pineapples are sorted from the bigger ones and have their crowns removed. These are then peeled and are either fed through an extractor to make pineapple juice or are cut into small slices to be canned. The larger pineapples, on the other hand, are coated in a layer of wax and are placed in crates to be exported.

Sample 6:

The image demonstrates the stages of producing pineapples and alternative products. Overall, pineapple production involves both natural and chemical processes, beginning with the ripening of the fruit, followed by the addition of substances and ending with rinsing. Additionally, three types of final products are produced based on their mature sizes: pineapple juice, canned pineapple or whole fruit

The processing of the raw fruit begins with pineapples planted 20 cm apart being exposed to temperatures of around 23-30 degree Celsius. After 7 months, the fruit grows in size and has chemicals added then they are left for another 5 months until they reach 2 kg and 30 cm in total height. Subsequently, the pineapples are washed with water and sorted into three different sizes, ready to be manufactured into various products for consumption.

Three kinds of final products from the fruit are produced. As for the largest-sized batch of pineapples, they are coated with wax before being stocked into crates and shipped by freighter overseas. Regarding the medium-sized and smallest-sized pineapples, they both have their tops cut off and their rinds peeled with knives. After this, the smaller ones are sent through extractors to produce pineapple juice, while the larger ones are sliced and canned.

Sample 7:

The diagram gives a detailed description of the cultivation and manufacturing process of pineapple goods. The process can be broadly bifurcated into 2 stages: the growing of the initial ingredients pineapples, and the manufacturing of some pineapple products in the subsequent stages.

The most ideal condition for pineapple cultivation is in a tropical climate, ranging from 23 to 30 degree celsius, with proper sunlight exposure. Pineapples are generally grown in a period of 7-12 months. Growth stimulants are also adopted in order to increase pineapple's mass.

When the pineapples reach a certain size, they are harvested and washed. After that, they are processed into various products according to their sizes. Pineapples of a smaller size have their crowns removed before being peeled. To extract the juice from these pineapples, the fruit is run through an extractor. Average-sized pineapples, on the other hand, are simply sliced and peeled before being canned and distributed. Meanwhile, the largest batch of pineapples, weighing approximately two kilograms and measuring 30 centimeters in height overall, will be wax-coated, packaged, and exported via sea freight. Unlike pineapples of smaller sizes, fruits in these exported batches still have their crown and outer layer intact.

Sample 8:

The process details the steps by which pineapple is produced and shipped for later retail. Looking from an overall perspective, it is readily apparent that pineapple production involves both man-made and natural processes beginning with the ripening of the fruit, its preparation and division into different sizes before final processing. Smaller pineapples are used for juice, medium sized ones are canned, and the largest ones are sold whole.

The processing of all pineapple products begins in a tropical climate (23°C to 30°C) during which pineapples are harvested at various sizes including 26cm, 28cm and 30cm (2kg) in total height. The pineapples are then cleaned and divided into three groups with the smallest and medium sized ones both having their tops sliced off and the rinds peeled. The smaller ones are then sent through a juice extractor, while the larger ones are sliced and canned.

In contrast, the 30cm pineapples are simply washed, coated in wax, placed in crates and then shipped on freight overseas.

Sample 9:

The chart shows the method by which pineapples are developed and prepared into distinctive items. Generally, this handle includes both normal and man-made components and can be partitioned into two primary stages:

The cultivation of pineapples and the preparation of the edit, which in the long run turns into a refreshment, a canned nourishment, or a send-out. First, pineapples are developed within the field with their crowns dispersed 26 centimeters separated, and in a climate where the temperature ranges from 23 to 30 degrees Celsius. After seven months, ethylene is splashed on the plants, after which they proceed to develop for an extra five months until they are prepared for collecting. At this arrangement, the pineapples ought to be 30 centimeters high and 2 kilograms in weight. The method proceeds with the gathered pineapples being washed earlier to be reviewed agreeing to their sizes. Once sorted, the littlest and medium-sized pineapples have their tops expelled and their skins peeled. Whereas the previous pineapples are at that point put into an extractor to deliver juice, the last mentioned are cut into cuts or smaller chunks, both of which are along these lines. To differentiate, the biggest pineapples are essentially coated in wax and put in cartons sometimes recently being dispatched overseas.

Sample 10:

The method points out the steps by which pineapple is created and transported for afterward retail. Looking from a general point of view, it is promptly clear that pineapple generation includes both man-made and normal forms starting with the maturing of the natural product, its arrangement and division into diverse sizes sometime recently. Little pineapples are utilized for juice, medium measured ones are canned, and the biggest ones are sold entirely.

The handling of all pineapple items starts in tropical climates (23°C to 30°C) amid which pineapples are gathered at different sizes counting 26cm, 28cm, and 30cm (2kg) in addition to stature. The pineapples are at that point cleaned and isolated into three bunches with the littlest and medium measured ones both having their tops cut off and the skins peeled. The latter ones are at that point sent through a juice extractor, whereas the bigger ones are cut and canned.

To differentiate, the 30cm pineapples are essentially washed, coated in wax, placed in cartons, and after that dispatched on cargo abroad.

Sample 11:

The graph shows the method by which pineapples are developed and handled into distinctive items. In general, this preparation includes both normal and man-made components and can be separated into two primary stages: the cultivation of pineapples and the handling of the trim, which in the long run turns into a refreshment, canned nourishment, or a trade.

First, pineapples are developed within the field with their crowns dispersed 26 centimeters separated, and in a climate where the temperature ranges from 23 to 30 degrees Celsius. After seven months, ethylene is splashed on the plants, after which they proceed to develop for an extra five months until they are prepared for collecting. At this time, the pineapples ought to be 30 centimeters high and 2 kilograms in weight.

The method proceeds with the collected pineapples being washed earlier to being reviewed concurring to their sizes. Once sorted, the littlest and medium-sized pineapples have their tops expelled and their skins peeled. Whereas the previous pineapples are at that point put into an extractor to deliver juice, the last mentioned are cut into cuts or littler chunks, both of which are along these lines canned. To differentiate, the biggest pineapples are essentially coated in wax and set in cartons sometime recently being transported overseas.

Sample 12:

The given process outlines the intricate steps involved in cultivating, processing, and shipping pineapples for eventual retail.

At a glance, the cultivation of pineapples is a year-long endeavor, characterized by strict temperature controls and precise chemical requirements. Simultaneously, there are three distinct methods for processing fully-grown pineapples: for fresh juice, canning, or exportation.

Delving deeper into the growth cycle of pineapples, the process commences by planting crowns under controlled temperature conditions, typically at 23-30°C. Over the initial seven months, they undergo an ethylene spray treatment to stimulate growth. In the ensuing five months, the mature pineapples attain a height of 30 cm and weigh approximately 2 kg each.

Turning to the processing of harvested pineapples, the pineapples undergo cleaning and are segregated into three groups. The smaller and medium-sized ones have their tops removed and their rinds peeled. Subsequently, the former group proceeds through an extraction process, culminating in juice packaging in carton boxes, while the latter is sliced and canned. Conversely, the largest pineapples undergo a simpler process involving washing, wax coating, and placement in crates, after which they are shipped via freight to international markets.

Sample 13:

The given process illustrates the cultivation of pineapples and how they are processed into various types of products.

Overall, the production of pineapple products involves multiple steps, with the cultivation phase typically requiring around a year, after which the fruit can be made into juice, canned, or exported as whole fruit, depending on its size.

Regarding cultivation, pineapples begin their life cycle from leftover crowns, which are planted around 26 centimeters apart from one another. Sunny weather is crucial, and the ideal temperature for growth is between 23 and 30 degrees Celsius. After a period of 7 months, the plants are ready to be sprayed with ethylene, after which it needs an additional 5 months to reach maturity, ending up at a height of 30 centimeters and a weight of 2 kilograms.

The harvested fruit is then washed with clean water before undergoing one of three distinct processing methods, depending on its size. In the first one, for small fruit, initially the crown and skin are removed manually by using knives, and subsequently an extractor is used to turn the pineapple flesh into juice. In the case of medium-sized fruit, after following the same preparatory stage, the pineapples are either sliced or diced, followed by canning. Finally, the largest fresh fruit is coated with wax and packed into crates, ready for distribution to international markets via cargo ships.

Sample 14:

The diagram details steps by which pineapples are cultivated and processed for different purposes.

Overall, the harvesting of such fruits takes roughly one year. Ultimately, the fully-grown pineapples are made into 3 different products: fresh juice, canned fruit and exportable fruits.

In terms of the growing procedure, we can see that pineapple plants are grown with sufficient sunlight and warm temperature (23-30°C), and they are spaced 26 centimeters apart from each other. When they pineapples are roughly seven months old, ethaline is added to the crop. After another 5 months, they are deemed ripe for harvest, at which point they should be 30 centimeters in height and 2 kilograms in weight.

Regarding the production process, harvested pineapples are washed before being sorted. Subsequently, they are divided into three groups with the smallest and medium-sized ones both having their tops sliced off and the rinds peeled. The former are then processed into juice in an extractor, while the latter are cut into smaller bits and canned. However, the largest pineapples are treated differently. After being cleaned with eater, they are coated in wax to preserve their freshness. Finally, they are packed in crates and are loaded with freights for exportation.

Sample 15:

The visual illustrates the process of planting and manufacturing products from pineapples.

Overall, the process comprises three major stages, commencing at pineapples being grown on fields and ending at pineapples of different size being converted into three different products including pineapple juice, canned pineapples and fresh pineapples.

As can be seen from the diagram, pineapples are planted in rows. The suggested Summarize the information by selecting and reporting the main features and make comparisons where releva. Between pineapples is 26 cm, and the optimal temperatures for pineapple growth range between 23°C and 30°C.

After 7 months, chemicals are sprayed into the fields as a means of protection against bugs. 5 months from then, when the pineapples reach maturation, weighing 2kg at 30 cm long, they are harvested and delivered to the factory for processing.

Here, they are cleaned and washed to remove chemical residues, dirt or any insects. Depending on the size, they are processed into various products. As for the small and medium-sized ones, the crown is chopped off and the skin is peeled.

Next, an extractor collects juice from the small-sized pineapples whereas the medium-sized ones are cut into slices and packaged into cans. As for the fresh, big-sized pineapples, they are waxed and packed into crates before shipment.

Sample 16:

Depicted by the given diagram is detailed information about the planting process and production line of pineapples.

Upon initial observation, it can be apparently seen that there are two major stages in this procedure, commencing with growing pineapples from crowns and culminating with packaging and delivering diverse pineapple products to customers.

In the initial stage of the process comes the cultivation of pineapple from crowns with premium quality basal stems. Each crown is replanted within a 26-centimeter distance from each other with the assistance of asphalt impregnated mulch papers. Under direct sunlight at the temperature of 23-30 Celsius degrees and after around 7 months, pineapples are completely supplemented with a special plant growth hormone called ethaline. Once pineapples are 12 months old, they are usually 2 kilograms in weight and 30 centimeters in height and are ready to be harvested for further processing.

Selected pineapples are transferred to the processing plant and carefully rinsed with fresh water. Clean pineapples are subsequently sorted into three different categories, viz. small-sized, medium-sized, and big-sized pineapples. Once their crowns are completely removed, small-sized and medium-sized pineapples are cut with different angles. The former is diagonally sliced and crushed into pineapple juice, while the latter is vertically chopped and left fermented into canned pineapples. Big-sized pineapples are coated with wax before being packed into huge containers for cross-border delivery.