The given diagram illustrates the process of producing chocolate in the factory.
Overall, the industrial manufacture of chocolate involves 10 main stages, which start with growing cacao trees in some particular regions and culminate in pressing the liquid chocolate.
First of all, farmers grow cacao trees in suitable areas for its development, such as South America, Africa and Indonesia. Then, the cacao pods are harvested when they turn red and only make use of their inner part, the white beans. Following that, the beans are fermented by covering them in banana leaves and spreading them under the sun until they are fully dry and turn dark brown. In the fifth stage, the dried beans get packed into large sacks for convenience to transport from the farm to the factory by train or lorry. Those sacks are preserved in the inventories until they are ready for the processinh stage. After being preserved, the beans are roasted at significant heat, 3500C. After being cooked, they are poured into a circle tray to separate the outer shell and crush at the same time. Finally, the liquid chocolate is produced by pressing it under two big rolls.