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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 shows how chocolate is produced from cacao beans.
Overall, there are ten stages in the process, starting from growing cacao trees and ending with producing liquid chocolate.
First, cacao trees are grown in South America, Africa and Indonesia. When the pods become ripe and red, they are harvested. Then the white cocoa beans are taken out from the pods. After that, the beans are fermented.
Next, the beans are spread in the sun to dry. When they are dry, they are put into large sacks and transported by train or lorry to a factory. In the factory, the beans are roasted at a high temperature.
After roasting, the beans are crushed and the outer shell is removed. Finally, the inner part is pressed and liquid chocolate is produced.
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