The given diagram illustrates the process of producing chocolate in the factory.
Overall, the industrial manufacture of chocolate involves ten main stages, which start with growing cacao trees in certain regions and culminate in pressing the liquid chocolate.
First, cacao trees are grown in South America, Africa, and Indonesia. Then, the ripe red pods are harvested and cracked to collect the white beans. Following that, the beans are fermented by covering them with banana leaves. Next, the fermented beans are dried directly under the sun until they are fully dried and turn dark brown. Subsequently, the dried beans are packaged into large sacks and transported to the factory. Afterward, they are roasted at 350 degrees Celsius. After being processed, the beans are crushed and the shells are separated. Finally, the liquid chocolate is produced by pressing the chocolate liquid.