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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 picture introduces the steps by which liquid chocolate is produced.
Overall, this process consists of 10 steps for all. I the beginning cacao tree grown in South Africa or in Indonesia, next cocoa beans harvested and fermented. After that beans should spread in sun to dry. In the next stage, them put in lagre sacks, so they can be transported by train or lorry to factory, Subsequently, beans should be roasted, temperature need to be 350C. Then beans put to the special machine to crush them and separateout the shell.
Finally, another special machine produced liquid chocolate.
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