The diagram shows how chocolate is produced. Summarize the information by selecting and reporting the main features and make comparisons where relevant.

The given diagram illustrates the different stages of liquid

chocolate

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production. In general, there are a total of ten steps in making liquid

chocolate

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, starting from harvesting cocoa

beans

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and ending with making liquid

chocolate

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. The process begins with harvesting ripe cocoa

beans

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, which are often distinctly red in colour, directly from the trunks of cacao trees native to South America, Africa and Indonesia. Once collected, the shells are removed, leaving the white cocoa

beans

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for fermentation. Afterwards, the fermented

beans

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are sun-dried to dehydrate them and packed into big bags ready to be shipped by truck or van. At the factory, the coffee

beans

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go through a roasting process at around 350 degrees Celsius before being transported to a chopper that separates the outer shell from the inner part (the bean).

While

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the husk is removed for another purpose, the nibs pass through a twin-roll pressure granulator and the final product is

chocolate

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liquor.