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The image shows a 10-step diagram of cocoa processing starting from a cacao tree with red ripe pods grown in South America, Africa, and Indonesia (1), pods harvested with white cocoa beans inside (2), beans fermented in green leaves (3), spread in the sun to dry (4), put in large sacks (5), transported by train or lorry (6), taken to a factory (7), beans roasted with one bouncing out (8), beans crushed with the outer shell removed (9), and finally, the inner part is pressed to produce liquid chocolate (10).
Given the complexity of the image, the above description may not be entirely accurate.
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The process diagram illustrates the ways of manufacturing liquid chocolate from cocoa beans.
In general, producing of liquid chocolate contain five stages which start from harvesting cocoa beans and ends at pressing inner part of beans.
Firstly, cocoa tree are mostly found in south America, Africa and Indonesia containing ripe red pods. Pods are harvested to make white cocoa beans which are fermented and spread in sun to dry. After drying, beans are packed in large sacks and transferred to factory through train or lorry.
Furthermore, beans are taken for roasting after taking beans to factory. Similarly roasted beans are transferred to a circular shaped of machine where beans are crushed and outer shells are removed. Moreover inner part of beans are pressed and liquid chocolate is produced
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