The diagram illustrates the process of producing chocolate from cacao trees.
Overall, there are ten main stages involved in this process, beginning with the cacao trees being grown to collect raw materials and finishing with the beans being pressed into the final liquid products.
To begin with, in South America, Africa or Indonesia, trees called cacao are cultivated in order to collect their ripe red pods, which are harvested in the second stage. After that, these pods are cut to collect the white cocoa beans inside them, followed by the fermentation step. Those fermented beans are dried by spreading in the sun in the next step prior to being divided into numbers of large sacks.
The process continues with trans or lorries delivering those sacks to the factory. There, beans are roasted with high-temperature (350 degree) before being crushed. After removing the outer shell in the crushing stage; finally, the remaining parts are pressed to make liquid chocolat.
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