The given diagram illustrates the process of chocolate production. Overall, this linear process consists of 10 main stages, beginning with growing cacao trees and ending with pressing in order to get liquid chocolate.
To start with, cacao trees can be grown in South America, Africa and Indonesia where the most suitable climate for the future yield is. When the pods are ripe and red they are harvested in order to remove white cacao beans. White small beans are then placed into containers to undergo the process of fermentation. After that, fermented white beans are spread in the sun to dry. In the next stage, the dried beans are separated into bags and transported by train or lorry to the factory.
Once the beans are transported to the factory, they are roasted while heated in high temperatures up to 350C. Afterwards, roasted beans are placed into a centrifuge machine and crushed to remove the outer shell. In the final stage, clean beans are put in a special machine with pressing rollers where the inner parts press the beans in order to get the liquid chocolate.