The diagram illustrates the process by which liquid chocolate is produced from cacao beans.
Overall, this is a linear, man-made process comprising ten distinct stages, beginning with the cultivation of cacao trees in specific regions and ending with the production of liquid chocolate.
In the initial stage, cacao trees are cultivated primarily in South America, Africa, and Indonesia. Once the pods become ripe and turn red, they are harvested, and the white cacao beans are extracted. The beans then undergo fermentation, during which they are placed between banana leaves. After being fermented, they are spread out under the sun to dry.
Subsequently, the dried beans are packed into large sacks and transported by train or lorry to a factory. At the factory, the beans are roasted at 350 degrees Celsius. They then pass through a machine where their outer shells are removed, and the beans themselves are crushed.
In the final stage, the inner parts of the crushed beans are pressed, resulting in the production of liquid chocolate.