The presented diagram depicts how chocolate is manufactured.
Looking at the diagram as a whole, the process consists of 10 stages, starting with growing cacao trees and culminating in liquid chocolate.
The first step is when red cacao pods, grown mainly in South America, Africa and Indonesia are completely riped. The second stage deal with turning harvested pods into white cacao beans. Once harvested, the cacao beans are then fermented in a large wooden boxes for several days, which enhances the flavour of the beans. After that the beans are spread out in the sun to dry until they become brown in colour. After this, the dried beans are placed in large sacks and transported to a factory by train or lorry.
Once the beans reach the factory, beans are ready to be roasted at approximately 350°C. Subsequently beans are crushed, which separates inner part from outer shell. The process culminates when inner part are pressed and liquid chocolate is finally produced.
