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