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The image depicts the process of chocolate production in ten steps. 1. Cacao tree with ripe red pods grown in South America, Africa, Indonesia. 2. Pods harvested. 3. White cocoa beans inside pod. 4. Beans spread in sun to dry. 5. Beans put in large sacks. 6. Sacks transported by train or lorry. 7. Beans taken to factory. 8. Beans roasted. 9. Beans crushed with outer shell removed. 10. Inner part pressed to produce liquid chocolate.
Given the complexity of the image, the above description may not be entirely accurate.
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The digram explains the way in wich liquid chocolate is obtained from Cacao beans.
overall, there are ten stages in the process, beggining with culturing Cacao tree and culminating in pressing inner parts.
To begin, The ripe red podes were collected from Cacao trees. White cacao beans are then extracted from haevested podes. Next, the fermentation process was employed on beans, followed by dispersing drying in sunlight.
Following this, dried beans were wieghted in large bags and transported to factory via railway or lorries. After that, beans were roasted at 350 degree. Consequently, the roasted beans have been crushed to separate outer shells. Finally, remained inner parts of roasted beans were pressed and liquid chocolate as final product was achieved.
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