The diagram provides information about how chocolate is produced from cacao beans.
Overall, the process consists of several stages, beginning with growing cacao trees and ending with the final chocolate product. It is clear that this is a linear process involving both natural and industrial steps.
At the first stage, cacao trees produce ripe red pods. These pods are harvested, and the white cocoa beans inside are collected. After that, the beans undergo fermentation, which takes around 2 to 10 days. Following this, the beans are spread in the sun to dry.
Next, the dried beans are roasted at a temperature of about 120 to 150 degrees Celsius. After roasting, the outer shells are removed, and the beans are crushed to obtain the inner part. In the following stage, the inner part is pressed and processed through conching, which helps to improve the texture. Then, the chocolate is tempered to achieve the right consistency. Finally, it is poured into molds to create the finished chocolate products.