The diagram illustrates the process of producing chocolate from cacoa beans. Overall, the process shows several stages of preparing chocolate, beginning with how cacoa trees and ending with liquid chocolate.
In the first stage, cacoa trees are grown in tropical regions such as South America, Africa and Indonesia. Once the pods ripen, they are harvested and the white cacoa beans removed. The beans are then fermented before being spread in the sun to dry. After drying, they are placed into large sacks ready for transportation.
Next, the sacks are transported by train or lorry to a factory, where the beans are roased at a high temperature. They are subsequently crushed, during which the outer shells are removed. Finally, the inner part is pressed, resulting in the production of liquid chocolate.
