The diagram presents the procedural method used in chocolate production. This artificial and linear process consists of 10 steps, which can be divided into two main stages, starting from the harvest and concluding with chocolate production.
The production process begins with the planting of cacao trees in South America, Africa, and Indonesia by employees. When the pods ripen and turn red, the next step is harvesting them by using a knife to cut and empty out the white cocoa beans. The harvested beans are then fermented among leaves before being spread out to dry under the sun. Subsequently, the beans are placed in large sacks and weighed.
In the next stage, following weighing, the beans are transported to factories by trains or lorries. In the factories, they are roasted in a special machine at 350 degrees Celsius. Then, the beans go through an automatic machine where the outer shells are removed and the beans are crushed into smaller pieces. The final step involves pressing this inner part of the beans with an industrial machine, turning it into the liquid chocolate product.