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, cacao trees are grown in suitable areas for its development, such as South America, Africa and Indonesia. Then, the white cacao beans are harvested by cracking red shells. Following that, the beans are fermented by covering them with banana leaves, and then it is dried directly under the sun until they are fully dry and turn dark brown. In the next stage, the dried beans are packaged into large sacks with the same amount of about 64 kilograms. Subsequently, it is transported from the farm to the factory by train or lorry and then preserving in the inventories. After that, the beans are roasted at 350 degrees. After being processed, the shells are seperated from the beans which is being crushed at the same time. Finally, the liquid chocolate is produced by pressing.