The given flow chart provides data on the production of chocolate.
Overall, the manufacturing of chocolate syrup comprises a total of ten stages, commencing with picking pods from cacao trees and culminating in making liquid chocolate.
In the initial stage of this procedure, the pods, which are red and ripe and grown mostly in South America, Africa, and Indonesia, are cropped from cacao trees. Next, white cacao beans are harvested before the fermentation process, which is specialized to separate good beans from bad ones. After that, sorted beans are placed onto trays to dry under the sunlight, and dried beans are put in large sacks.
Following this, the sacks are delivered to the factories by train or lorry, and machines assist in roasting the beans at 350 degrees Celsius. In the subsequent steps, roasted beans pass through crushing and the removal of their outer shells. Finally, the inner parts of the crop are pressed, and liquid chocolate is prepared for consumption.