The diagram demonstrates how liquid chocolate is manufactured from cocoa beans in detail.
overall, it is a linear process consisting of four main stages: Farming, preparation, transporting, and transforming into chocolate in the factory.
In the first main stage, the cocoa tree is normally found in South America, Africa, and Indonesia and when pods turn red, it is ripe, which is the requirement of starting the second step, harvesting. Harvesting is to collect the cocoa pods from trees and then wait beans to become fermented. After it has fully fermented, it is spread in the sun to dry.
By the second main stage starts, dried beans are put into big sacks and sorted by weight to become ready for the third main stage, the transportation phase. The transportation destination is manufacturing plants and is being fulfilled by a variety of vehicles such as trains or trucks. Ultimately, in the last main phase, cocoa beans are taken to the plant and are ready for transformation into liquid chocolate. In the plant, cocoa beans are roasted in an oven by heat to approximately 350 degrees, then due to the high degree of heat its outer shell becomes appropriate to remove by a mill. After milling, crushed pieces of cocoa take place under pressure, finally, the inner part of these cocoa pieces turns into liquid chocolate due to pressure and liquid chocolate has just been produced.