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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 given diagram illustrates the process of chocolate production.
Overall, to produce chocolate, there must be 10 stages to be done.
To begin with, the first stage is gathering ripe red pods which grow on cacao trees in particular areas, namely, S.America, Africa and Indonesia.
Then, this pods will be harvested to get white cocoa beans, which will be fermented in the next stage. After fermentation, these beans id spread in sun to dry. Afterwards, the beans are put in large sacks, in order to transporting by train or lorry to factory. After landing on factory, the beans are roasted in high temperature. Subsequently, the outer shell of beans are removed and the beans are crushed. Finally, after pressing their inner part, the liquid chocolate is ready.
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