## 3 LCA of Pineapple Cultivation and Processing
### System Boundary Description
#### 3.2.2 Industrial Stage  
After the fruit was harvested, it was sent for processing, according to the three pineapple industrialization processes considered for this LCA, which were commercially located in the study area. Fruit that did not meet quality standards was marketed locally without receiving any processing. Figure 4 shows all sub-stages that included fresh packaging, fruit in syrup, and dehydrated fruit. Each of them is described below.  
Figure 2: General diagram of the agricultural and industrial production process. Source: own elaboration.  
Figure 4: Unit processes that are part of the packing, preserving, and dehydrating industry. Source: own elaboration.  
Figure 3: Unit processes that make up the pineapple production stage. Source: own elaboration.  
Packed fruit. The distance considered from the cultivation area to the packing plant was 2 km; transportation took place through trucks with a 15 t capacity. The fruit was received and quality was verified for export. Pineapples that did not meet the standard were returned to the producer. Next, the fruit was immediately washed in tanks with chlorinated water; then, the pineapples were lifted by a metallic conveyor belt, where the fruits were arranged by operators while the washing water was drained. Each pineapple received a wax bath and was air-dried at normal temperature. Meanwhile, cardboard boxes were assembled where the fruits were packed. The individual boxes with fruit were arranged on pallets that were sent to refrigeration for later transportation and delivery to the customer-distributor. Throughout the process, the electrical energy consumed by the different electrical devices, liters of wax consumed, kilograms of cardboard boxes, and supplies needed to assemble the pallets--i.e., a portable platform on which pineapples can be moved, stacked, and stored--were accounted for.  
Fruit in syrup. For this process, the fruit was transported by trucks with a capacity of 15 t and the same 2 km distance. The fruit was received and immediately the crowns were removed during the selection of those that met quality specifications. Subsequently, the fruit was washed, peeled, cored, and cut. Then, tin cans were filled and the sterilization and labeling process continued. The energy supplied for the pre-sterilization, sterilization, and syrup production processes through fuel oil were quantified; energy losses were also considered. The manufacture and transportation of tin cans were also included.  
Dehydrated fruit. In this stage, the fruit was transported in trucks with a capacity of 3 t from the production area. Once the pineapple was unloaded at the processing site, the crown was removed and the fruit was washed, peeled, cored, and cut into circular slices. Afterward, it was transferred to dehydration chambers for a 14 h process. Immediately after, selection and packaging processes were carried out. The consumption of electrical power were conducted mainly by conveyor belt motors, a turbine used to drive hot air to the dehydration chamber to reach the final humidity conditions of the dehydrated fruit, and other consumptions from the factory facilities were counted. Likewise, the fuel used during supplies transportation was considered.