The picture illustrates the whole process of chocolate production from ripe cacao fruit as red pods harvested bay cacao tree which planted in South America, Africa and Indonesia, into liquid chocolate processed in the factory. This involves simple stages played by local farmers. Then, sophisticated machines are operated for manufacturing.
Turning to the former stages, at first, white cocoa beans are collected from inside the harvested pods. Before those are dried naturally under the bright sun light, beans need to ferment in a certain period by spreading above leaves. The dried beans are stored in large sacks then ready to transport to the factory using train or lorry.
In the chocolate factory, beans are roasted by particular oven in the high temperature up to 350oC. The process is continued by crushing beans using crusher equipment in order to remove the hard outer shell. Finally, this inner part is pressed by machine to produce the delicious chocolate fluid.
Turning to the former stages, at first, white cocoa beans are collected from inside the harvested pods. Before those are dried naturally under the bright sun light, beans need to ferment in a certain period by spreading above leaves. The dried beans are stored in large sacks then ready to transport to the factory using train or lorry.
In the chocolate factory, beans are roasted by particular oven in the high temperature up to 350oC. The process is continued by crushing beans using crusher equipment in order to remove the hard outer shell. Finally, this inner part is pressed by machine to produce the delicious chocolate fluid.
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