The process diagaram details the steps by which liquid chocolate is produced from cocoa beans. Summarise the information by selecting and reporting the main features and make comparisons where relevant

The given diagram depicts the processing of

cocoa

beans

becoming liquid

chocolate

with three main steps from harvested

beans

to liquid

chocolate

produced.

Cocoa

trees grow

in particular

countries namely South America, Africa, and Indonesia. When

cocoa

pods are ripe,

for example

, the colour turns in to red, and the pods are ready to be harvested. The harvested pods are

then

opened and the contents, white

cocoa

beans

, are taken, next the

beans

are fermented by covering them with banana leaves. After that process, the

beans

which have been fermented are spread under the sun to dry them. Since drying, the

beans

are put in large sacks to deliver to the factory by train or lorry. In the factory, the

beans

are roasted in an oven at a certain temperature of around 360 Celsius.

Moreover

, the

beans

are grind by machine to split the outer shell so that the

chocolate

powder has produced.

Lastly

, the inner part

beans

crushed are pressed by equipment which produces a liquid

chocolate