Process Diagram

Band 7+: The process diagram details the steps by which liquid chocolate is produced from cocoa beans. Summarise the information by selecting and reporting the main features, and make comparisons where

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Image for topic: The process diagram details the steps by which liquid chocolate is produced from cocoa beans. Summarise the information by selecting and reporting the main features, and make comparisons where

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The image illustrates the cocoa bean processing sequence: 1) Cocoa tree cultivation producing ripe red pods prevalent in South America, Africa, and Indonesia. 2) Harvested pods 3) Yield white cocoa beans. 4) Beans undergo fermentation 5) are spread out in the sun. 6) Put in large sacks. 7) Transported by train or lorry. 8) Taken to the factory 9) Beans roasted. 10) Outer shell removed 11) Inner part pressed generates liquid chocolate.

Given the complexity of the image, the above description may not be entirely accurate.

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The diagram illustrates the process of producing liquid chocolate from cocoa beans.

Overall, there are several stages, beginning when the cocoa trees are planted and ending when the liquid chocolate is made.

Initially, the cocoa trees are planted and grown which are found in South America, Africa and Indonesia. These trees are taken care of by farmers until they have ripe red pods and are harvested. Then, the white cocoa beans inside the pod are collected and fermented before being spread in the sun to dry. After going through the previous step, the beans turn red which are put in large sacks, measuring 64 kilograms in weight. Following this, these sacks are transported by train or lorry and stored in the factory.

In the next stage of this process, the beans are roasted at high temperature, around 350 degree celsius before being crushed in a specific machine. There, the beans’ shells are removed. The shells and the inner part are separated into two different lines. Afterwards, the inner beans are pressed and the liquid chocolate is produced.

Word Count: 177

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Overall Band Score

7.5

(+/- 0.5)

Vocabulary Complexity:
B2 - Upper Intermediate
Opt for even more advanced words when appropriate.

Grammar Mistakes: N/A

Vocabulary Repetition:

cocoa: 4

beans: 4

liquid: 3

chocolate: 3

trees: 3

Try using synonyms for the above words

Task Response

The report effectively summarizes the process of producing liquid chocolate from cocoa beans, covering the main stages from cultivation to the final product. The organization is clear, and the description is generally accurate. To improve, consider including more specific details or comparisons where relevant to enhance the depth of the summary.

Coherence & Cohesion

The report presents a clear overview of the chocolate-making process. The stages are logically sequenced, and the use of cohesive devices like 'initially,' 'then,' 'after,' and 'following this' helps to guide the reader through the process. However, the paragraphing could be improved to better group related steps and enhance the flow of information. For instance, consider combining the transportation and factory storage steps into a single paragraph.

Lexical Resource

The report demonstrates a good range of vocabulary related to the process, such as 'fermented,' 'harvested,' 'roasted,' and 'crushed.' However, there's room to incorporate more specific or technical terms to elevate the description. For example, instead of 'taken care of by farmers,' you could use a more precise term related to cocoa cultivation. Also, consider varying your word choice to avoid repetition (e.g., instead of repeatedly using 'beans,' explore synonyms where appropriate).

Grammatical Range & Accuracy

The report generally exhibits good grammatical control, with a mix of simple and complex sentences. However, there are a few areas where accuracy could be improved. For example, 'the beans turn red which are put in large sacks' could be rephrased for clarity and grammatical correctness. Pay close attention to subject-verb agreement and the correct use of articles and prepositions. Reviewing and editing your work carefully can help to identify and correct these minor errors.

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