The picture illustrates the procedures of chocolate production.
Looking from an overall perspective, the linear process with ten stages, starting from the growth of cacao tree and ending with the chocolate is produced.
Initially, ripe cacao having red pod, are harvested from cacao tree. Next step, the pods of ripe cacao are removed to take while cacao beans inside. After being fermented, the white cacao beans are dried in the sun. Next, they are stored in large sacks. After the fifth stage of the process, the cacao bean sacks are transferred to the factory by train or lorry.
In step eight, these cacao beans are inputted to roast machine, and they are roasted around 350 degrees Celsius. After that, they are transferred to another machine which crushes beans and removes their shell. And finally, they are input to another machine as well to produce liquid chocolate, which is produced by pressing the inner part.
