The diagram provides details about the way in which chocolate is produced.
Looking from an overall perspective, the process has ten stages, which begin with the growth of cacao trees and end with liquid chocolate.
In the first stage, cacao trees are planted and grown mostly in South America, Africa, and Indonesia, producing ripe red pods. The pods are then harvested to collect white-colored beans. Subsequently, the beans are fermented for a period of time and are then spread in the sun to dry in the next stage. Once they are fully dried, they are put into large sacks in batches.
Following this, the bags are taken to a factory using transportation such as trains or lorries. The dried beans are then roasted at a high temperature before being crushed and having their outer shells removed in the ninth stage. At the end of the process, the bare inner parts are put into a pressing machine, producing the delicacy, liquid chocolate.