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The image outlines a 10-step process for making chocolate. 1: Cacao trees with ripe red pods are grown in S. America, Africa, and Indonesia. 2: Pods are harvested, revealing white cocoa beans. 3: Beans are fermented. 4: Beans are spread in the sun to dry. 5: Beans are put in large sacks. 6: The sacks are transported by train or lorry. 7: The beans are taken to a factory. 8: Beans are roasted, with a thermometer indicating a temperature between 250°C and 300°C on a dial with a maximum of 350°C. 9: The roasted beans are crushed and the outer shell is removed. 10: The inner part is pressed to produce liquid chocolate.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the process of manufacturing chocolate from cacao trees.
Overall, there are ten stages which are described from the growth of cacao trees in South America, Africa, and Indonesia to the production of liquid chocolate from the inner part of the beans.
Initially, the pods are harvested and white cacao beans are gathered. Then, beans are fermented for several reasons, including improving digestibility, enhancing flavor and increasing nutritional value. Following this, they are spread in direct sunlight in the field to dry.
In the next phase, the beans are put in large sacks, and their weight is measured. Subsequently, they are transported by train or lorry and taken to the factory. In the factory, they are roasted at a specific temperature, after which their outer shells are removed, and the beans are crushed. Finally, the inner part is pressed to produce liquid chocolate.
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