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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 shows the process of making chocolate syrup from cocoa beans.
Overall, the diagram has 10 main steps, beginning with the tree grown in S. America, Africa, and Indonesia and ending with the preparation of liquid chocolate.
Firstly, ripe red pods are grown on the cacao tree in S. America, Africa, and Indonesia. The second step is the harvesting and fermentation of the cacao beans. Then, the pods are dried in the sun and the beans are measured into bags.
In the next step, the products are placed on a train or lorry. The train or lorry then travels to the factory. After arriving at the factory, the beans are roasted, crushed, and the husks are discarded. Finally, the beans are pressed and liquid chocolate is prepared.
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