The diagram illustrates the process for the making of chocolate.
Overall, the process includes 10 stages, beginning with the growing of the pods on the cacao trees and ending with the production of the chocolate.
The process begins when cocoa plants are planted in South America, Africa or Indonesia, where the climate is favourable. After that, when the cocoa pods have ripened and turned red, the next step is harvesting and removing the white cocoa beans inside. Following a period of fermentation, they are spread in order to dry under the sun. In the fifth stage, the cocoa beans are put in large bags before being transported by train or lorry to a factory.
At the factory, the beans are roasted at 350 degrees Celsius. Then the roasted beans are crushed and separated from the outer shell. In the final stage, this inner part of the beans is squeezed turning it into liquid chocolate ready to be used in various chocolate products.