The diagram provides the process by which chocolate is
manufactured. Clearly, the process consists ten stages, commencing in growing
cacao trees until their pods are getting ripe red and culminating with producing
liquid chocolate.
At the first step, the hard-cocoa beans are grown to become
big cacao trees in the continents of South America, Africa and the country of
Indonesia. The qualified pods for harvesting have to be ripe red and include the
white cocoa beans inside. After that, the beans will be fermented in the large
trays and then spread in sun so as to dry. Following this, these cocoa beans
are put in numerous sizable sacks and transported to the factory where they
will be produced into chocolate by train or lorry. In the factory, the beans
are roasted at a temperature of 350 degree Celsius, followed by the crushing of
the beans to separate the inner cocoa beans meat from its brittle outer shell. The
final step is that the back inner parts are pressed grinding machines so that
we can get the thick mixture known as liquid chocolate.
