The picture illustrates the process of manufacturing chocolate from cacao trees.
Overall, there are 3 distinct stages in the entire process: the sourcing of raw material, the ilvolvement of industrial steps, and the production of ready goods for sale and everyday application. Additionally, this process is highly machine-driven, requiring minimal human intervention.
In the initial phase of the whole process, cacao trees are typically grown in South America, Africa and Indonesia and produce ripe red pods. Once matured, these pods are harvested to split white cacao beans inside out. Subsequently, the beans undergo fermentation process, after which they are laid out under direct sunlight to dry completely. Following this, the dried beans are packed into large sacks in order to be measured on scales.
These full sacks are transported to a factory by heavy-duty vehicles such as trains or trucks. Once at the facility, the beans are roasted at high temperature before being crushed. At this point, their outer shell is removed, leaving only inner part which is pressed to make liquid chocolate in the next stage. Finally, ready chocolate is distributed to retailers and potential customers.