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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 diagram elucidate how liquid chocolate is produced. In general ,it indicate the process of producing liquid chocolate from a plant to a final product.
First of all ,cacao tree with ripe red pods is grown on South America ,Africa and Indonesia. After that ,pods are harvested with cocoa beans and beans are fermented as well as spreaded in sun to dry. Subsequently, beans are put in large sacks and transported to a factory by train or lorry. Next ,beans are roasted under 350°C. Then ,beans are crushed and the outer shell of beans is removed. The last step is that inner part of beans is pressed and the final product – liquid chocolate – is produced.
In conclusion ,after harvesting ,beans have to get through at least 3 steps to be heated and manufactured to be liquid chocolate.
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