The figure illustrate the process of chocolate production. Overall, there are ten stages started with harvesting the ripe cacao pods, continued to drying step and pressing it into liquid as the final step.
Cacao trees are cultivated mostly in South America, Africa and Indonesia. After certain time, ripe red pods are harvested and extracted to obtain white cocoa beans. Then, the beans are fermented for several dayas before it is spread evenly to dry under the sun. Next, the dried beans are put into large sack and delivered to factory by train or lorry.
The beans are further processed in the factory. It is roasted in high temperature oven at maximum centrigated which is 350 C. Subsequently, the roasted beans are crushed by crusher to remove the inner part of beans from its outer shell. Lastly, the inner parts are presses by special tools to produce chocolate in liquid form. After all those steps the chocolate is now ready to distribute to markets.
