The diagrams presented elucidate the intricate process of chocolate production alongside a pie chart that delineates the allocation of costs associated with a chocolate bar.
The chocolate-making process comprises several key stages, beginning with the harvesting of cocoa beans and concluding with the production of chocolate bars, while the accompanying pie chart demonstrates that the predominant share of the chocolate bar’s price is allotted to ingredients.
The flowchart details the sequential stages involved in chocolate production, commencing with the harvesting and fermentation of cocoa beans. Following this, the beans undergo a drying process, after which they are roasted at a temperature of 350°F. Once roasted, the beans are crushed to eliminate the outer shell, resulting in the extraction of the inner part, which is subsequently pressed to obtain chocolate liquid or cocoa liquor. This chocolate liquor can then be blended with cocoa butter and sugar to create the final chocolate bar, or processed further to yield cocoa butter and cocoa powder, which have alternative applications in the culinary industry.
The pie chart illustrates the distribution of costs associated with the production of a chocolate bar. Ingredients account for the largest share at 30%, followed by labor costs at 20%. Packaging expenses represent 15% of the total price, while transportation and advertising costs each contribute 10% and 15%, respectively. Notably, farmers receive a mere 4% of the total price, indicating a disproportionately low return for their crucial role in the supply chain. This cost breakdown highlights the significant portion of revenue allocated to production inputs, suggesting potential areas of concern regarding fairness and sustainability within the chocolate industry.