The diagram illustrates the steps made to cocoa beans in order to be exported to country that make chocolate.
Overall, the process consists of three main stages, beginning with fermentation stage and ending with export in another country.
At the first fermentation stage, ripe cocoa beans and puples are placed under the sun on a banana leaves for six day. After that, the cocoa beans are separated by the colour from purple to brown. In the next step, they are layed on a raised matress for around ten to twenty days. After that, the fermentation stage is completed.
Subsequently, the cocoa beans are collected and located to the sacks. Once this done, the sacks are transported to local agents for weighting and checking the quality of product. After it the money is paid for a farmer’s work. As the final stage, the package is transported to port in order to export.
