The diagram illustrates the process of producing chocolate from cacao beans. Overall, the process consists of ten stages, beginning with harvesting ripe red pods from the cacao tree and ending with the production of liquid chocolate.
Initially, ripe red pods are picked from cacao trees grown in South America, Africa, and Indonesia. Inside the pods, white cocoa beans are harvested, fermented by being placed under banana leaves, and then spread out under the sun to dry. Once dried, the beans are collected, placed into large sacks, and transported by train or lorry to a factory.
At the factory, the beans are put into a machine and roasted for a few minutes. After that, they are crushed and their outer shells are removed. Finally, the inner part of the beans is pressed in a machine until liquid chocolate is produced.