The diagram illustrates the process of chocolate production in the following countries; south America, Africa and Indonesia.
Overall, there are 10 steps in chocolate making, starting from the growth of the cocoa seeds to the pressing of them to generate liquid chocolate.
The process starts with harvesting the cocoa pods that are grown on cacao trees, taking out the white cocoa beans which are fermented and spread out in the sun to dry. After that these sundried seeds are put into large sacks and transported to the factory either by train or lorry.
At the factory, the coco beans are then roasted at a temperature of 350 degree celsius. After roasting, the next step is to put them in the crusher where the outer shell of the beans are removed separating the inner part. Finally, the inner part is then pressed in a presser machine that produces chocolate in the liquid form.
