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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 liquid chocolate manufacture, ehich consists of 10 stages.
Initially, cocoa trees in respective countries grows. Then, ripe red pods in trees are harvested, revealing white cocoa beans. These beans are fermented before being spreaded under the sun to dry. They are being put in sacks before being transported by a truck or lorry to the factory where they will be roasted. After roasting process is completed, beans are crushed, which removes the oyter shell. In the final step, the inner part is pressed to reveal liquid chocolate.
This process is not cyclical, yet it continues as long as trees grow.
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