The given diagram provides information about the process of manufacturing liquid chocolate from cocoa beans.
Looking from an overall perspective, the process has 10 stages. The process starts with the growth of cocoa trees and culminates in liquid chocolate.
The first step is when cocoa trees are planted and grown, mostly in South America, Africa and Indonesia, then producing red pods. In the next stage, pods are harvested and then white cocoa beans are collected from them. Then beans are fermented for a period of time and spread in the sun to dry in the following stage. Once the beans are fully dried, they are put into large sacks.
In the subsequent stage, beans are taken to the factories via transportation by trains or lorries. Once this has been done, dried beans are roasted at high temperatures before being crushed and having their outer shell removed in the ninth stage. At the final stage, the bare inner part is put into the pressing machine. Ultimately, the delicacy, liquid chocolate is produced.
