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The image illustrates the chocolate production process in ten steps: cacao trees cultivated in America, Africa, Indonesia; harvested pods yield white cocoa beans; fermented beans; beans dried on the sun; beans packed into large sacks; sacks transported by train or lorry; beans delivered to factory; beans roasted at temperatures above thermometer mark 350°F; beans crushed and outer shells removed; inner part pressed to produce liquid chocolate.
Given the complexity of the image, the above description may not be entirely accurate.
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This picture illustrates chocolate’s producing. This process consists of 10 general steps.
The first basic step is riping red pods, which are grown in South America, Africa and Indonesia. In the next step, white cocoa beans are extracted from the gathered pods. After fermenting them, in the fourth stage they are spread in sun to dry. Eventually, ready products are put in large sacks in order to prepare it for delivery.
Then these sacks are transported directly to factory by train or truck. There are three remaining stages in the factory. Firstly, beans are roasted at about 350 Celcium degrees. Secondly, pulses are crushed in the grinder with previously removed outershell. Finally, inner parts are pressed and liquid chocolate is produced.
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