The diagram provides an exposition of the procedural method employed in the production of chocolate. Overall, this artificial and linear process involves 10 steps which can be grouped into 2 main stages. These stages start with the harvest and finish with chocolate production.
Starting off production process, cacao trees are planted in South America Africa, Indonesia by employees. Then, when the pods have ripped and turned red, the next step is harvesing them by using knife to cut and empty out the white cocoa beans. Before the harvested beans are spreaded in order to dried under the sun, they are fermented between leaves. After that, the beans are put in large sacks and weighted.
At the following stage, after being weighted the beans are transported by trains or lorries to factories. In the factories, they are roasted in a special machine at 350 degrees Celsius. Thereafter, the beans are put through the automatic machine where te outer shell are removed and the beans are crushed into smaller picies. The last step involves this inner part of beans are pressed by the industrial machine, turning it into liquid chocolate produced.