The diagrams show the production process of chocolate. Overall, the process is categorized into ten distinct stages which illustrate the whole process, including growth and harvesting of cacao pods, the extraction and fermentation of cocoa beans, as well as the subsequent transportation and manufacturing, ending with the liquid chocolate making.
To begin with, cacao trees are cultivated in regions such as South America, Africa, and Indonesia, where they produce ripe red pods. Next, these pods are then harvested, and the white cocoa beans are extracted. Subsequently, the beans undergo fermentation and then they are spread in the sun to dry before being collected in large sacks.
Following this, they are transported to a factory via a train or a lorry. Upon reaching the factory, the beans commence into further processing. They are roasted at a temperature of 350°C. After that, the beans are crushed and separated to remove outer shell. In the final stage, inner part is pressed, and the desired liquid chocolate is produced.