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

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in the factory in Homeland.

Overall

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, the production of liquid

chocolate

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consists of 10 steps, which started with the growth of

pods

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from the

cacao

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trees

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and finished with the production of liquid

chocolate

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from

beans

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.

Cacao

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beans

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are the primary raw materials for making

chocolate

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and are grown inside the

pods

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of

cacao

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trees

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.

Initially

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,

cacao

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trees

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are grown in hot and humid countries

such

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as South America, Africa, and Indonesia. The

cacao

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trees

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produced large red

pods

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, and once the red

pods

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are ripe, the farmers harvested the

pods

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from the

trees

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with the help of a large, sharp blade.

Then

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the

pods

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are cut open with machinery to remove the white fruit and

beans

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inside. After which, the

beans

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

seeds

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turn from white to brown. Once

beans

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are fermented, the next stage is to dry the

seeds

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

seeds

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to lose water.

Subsequently

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, the

beans

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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

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

seeds

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are poured into a grinder to separate the outer husk.

Consequently

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, the

beans

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are squeezed in a hydraulic press, and

chocolate

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liqueur is extracted.

Finally

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, the liquid

chocolate

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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

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bars.