The picture below illustrates the process of making cocoa beans.
Looking from an overall perspective, it is clear that the process includes 10 steps, beginning with cultivating trees and ending with the production of liquid chocolate.
Initially, cacao trees are cultivated in South America, Africa, and Indonesia. This is followed by cutting and collecting white cocoa beans using a special tool (knife). Once the beans are harvested, they are covered with leaves for fermentation. After fermentation, the beans are dried under the sun before being packaged and measured using a special machine. Once the sacks are filled with dried beans, they are transported to the manufacturing center by trucks or lorries.
Before being ground and cleaned from the shell, the beans are roasted at 360°C. Finally, the processed beans are pressed to extract liquid chocolate, which is then used to produce natural chocolate that will be sold to a large number of consumers in shops and streets.