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The process illustrates how pineapple products are made. Overall, there are several stages in the process of making pineapple produce. These include growing and harvesting pineapples and then classifying these fruits based on their size before culminating in either making packaged products or exporting them. Initially, pineapple crowns are planted approximately 26 cm apart under a tropical climate, including sunlight and temperature ranging from 23 to 30 degrees Celsius. After seven months, the plants are exposed to ethylene, so their crowns are much bigger than the original one. One year after growing, they meet the standard of full-size pineapples, reaching a length of 30 cm and a weight of 2 kg. Thereafter, they are harvested and rinsed before sorting. The harvested pineapples are graded into three different sizes: small, medium, and large. Both the small and medium-sized fruits undergo the first three steps similarly: they are removed from the crowns and peeled. The small-sized fruits, then, are extracted to take their liquid before being packaged into pineapple juices, whereas the medium ones are sliced into smaller pieces and canned. Unlike the two sizes of pineapples, the larger ones are waxed before being put into crates neatly. Once big pineapples have been washed and are ready for use, they are loaded carefully onto ships and then exported overseas.