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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 how cocoa is processed to manufacture cocoa mass.
Overall, the process involves 10 stages, beginning with the cocoa pods growing in the trees and culminating in the product of liquid chocolate.
Initially, cocoa trees are grown in South America, Africa and Indonesia, bearing cocoa pods. These pods then are collected and split open to scoop out the white cocoa beans. In the next stage, the beans are placed in shallow boxes and experience natural fermentation, before being spread in the sun to dry. After that, dried beans are put in large sacks, ready for transportation.
Later on, sacks of cocoa beans are transported to the factory by train or lorry. In the next steps, the dried beans are roasted and cracked open, removing the outer shells. Subsequently, the resulting inner parts of the cocoa are ground, turning into a thick paste – chocolate liquor.
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