The presented diagram gives information about how chocolate is manufactured from cocoa beans.
Overall, the linear process consists of ten primary stages, starting with fruit harvesting and ending with chocolate, which is ready for producing chocolate-based products or direct use.
The first five steps of the procedure revolve around processing raw cocoa beans. Cacao trees are cultivated in several tropical regions, including South America, Africa, and Indonesia. Once cacao fruits are ripe and red, they are harvested, and the white cocoa beans inside are separated, waiting for further processing. Afterwards, these beans are put on banana leaves and left to ferment naturally. Having been fermented, they are then put on a tray and spread in the sun to be dehydrated. Once dried, cocoa beans are packaged in large sacks.
After processing raw cocoa beans, they are delivered to factories by train or lorry. There, they are roasted at a temperature of 350 degrees Celsius. They are subsequently crushed to remove their outer shells. Meanwhile, the inner parts undergo one final stage where they are pressed to produce chocolate liquid. The liquid can be used for either consuming as chocolate syrup or making other chocolate products, such as chocolate bars or chocolate chips.