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

The diagram presents several steps of how to manufacture chocolate from cocoa beans in the factory.

It is clear that

there are 9 main stages in

this

production, beginning with picking pods from the trees and ending with the final product of moulded chocolate bars. As can be seen, during the first stage, ripe red pods are harvested from the cacao trees to collect white cocoa beans inside.

Next,

those undergo the process of fermentation from 2 to 10 days before being spread under the sunlight to get dry. Later, they are put in large sacks to be taken to the factory by trains or lorries. In the eighth stage, they are roasted at a temperature of between 120 and 150 degree Celsius.

Furthermore

, once roasted, the outer shells of the beans are removed and thrown away. Afterwards, the kernels inside are pulverized carefully and pressed by the conch in the conching process.

Subsequently

, the mixture is tempered to become liquid before the final step of being moulded into finished products

such

as chocolate bars.