The diagram illustrates how cocoa beans are processed.
Overall, this linear process consists of 3 stages, commencing with the preliminary preparation and ending with distinct related products being distributed to consumers and the cakes and drinks industry.
At the beginning of the process, harvested cocoa beans are peeled to exclude their shells, followed by a drying phase. Subsequently, these beans are pressurized to become cocoa liquor.
This liquor can continue the manufacture in two different ways, which are for different purposes. Another pressing phase leads to the formation of cocoa cake and cocoa. The cocoa cakes are then ground to become powder, which can either be directly delivered to customers or distributed to industries relating to cakes and drinks, as well as cocoa. Further refining, on the other hand, results in industrial chocolate. This chocolate, along with sugar and cocoa from the first way of manufacturing, will become the final chocolate products after an extra processing step. Finally, they will be distributed to customers.
