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

The pictures describe the manufacturing process of liquid

chocolate

in the factory in Homeland.

Overall

, the production of liquid

chocolate

consists of 10 steps, which started with the growth of

pods

from the

cacao

trees

and finished with the production of liquid

chocolate

from

beans

.

Cacao

beans

are the primary raw materials for making

chocolate

and are grown inside the

pods

of

cacao

trees

.

Initially

,

cacao

trees

are grown in hot and humid countries

such

as South America, Africa, and Indonesia. The

cacao

trees

produced large red

pods

, and once the red

pods

are ripe, the farmers harvested the

pods

from the

trees

with the help of a large, sharp blade.

Then

the

pods

are cut open with machinery to remove the white fruit and

beans

inside. After which, the

beans

are taken to the fermentation area, where workers leave them to ferment in large boxes for some days. During fermentation, the

seeds

turn from white to brown. Once

beans

are fermented, the next stage is to dry the

seeds

in the sun by spreading them on large trays and allowing the

seeds

to lose water.

Subsequently

, the

beans

are put in large sacks by hand and sorted to be exported to the processing factory by lorry. When they are supplied to the factory, the

beans

are roasted in a machine at 350 °C for some hours to give them a nice flavour and colour. After that, the

seeds

are poured into a grinder to separate the outer husk.

Consequently

, the

beans

are squeezed in a hydraulic press, and

chocolate

liqueur is extracted.

Finally

, the liquid

chocolate

is packed and ready to be distributed to bakeries and shops all over the world to make a wide variety of cakes, biscuits, and

chocolate

bars.