The shown process diagram illustrates the stages for producing liquid chocolate from cocoa beans, which are grown in South America, Africa, and Indonesia. Overall, there are ten steps for manufacturing the liquid chocolate, beginning with the growing cocoa trees in three different countries and ending in pressing the inner part of beans.
To begin, the cocoa trees are grown, and then the riped pods are harvested by workers with machetes. After harvesting, the collected beans are fermented between two leaves. Following the fermentation step, beans are spread in the sun to dry completely. Dried beands are collected in large socks for weighting.
The next step is called transportation. In this step, sacks, which they filled with cocoa beans, are transported to the factory by trains or lorries. After that, beans are heated in an oven at a high temperature (350 °C). Next, heated beands are crushed and their outer shells removed. In the final stage, inner parts of the beands are pressed with two cylinders. Finally, the liquid chocolate is produced.