The diagram represents the chocolate production process from harvesting cocoa beans to liquid chocolate. Overall, the process contains ten stages including harvesting, transporting, and factory processing of cocoa beans.
The process begins with harvesting red pods from the cacao tree which is usually grown in tropical regions like South America, Africa, and Southeast Asia. Then, white cocoa beans are separated from these pods. And in the next two stages, the beans are prepared for packaging through the next processes, fermenting and drying them in the sun. Before transportation, the beans are packaged in large sacks. Then, the packages are delivered mainly by train or truck. After delivering them to the factory, beans are roasted at up to 350 C temperature to crush them for separating from the outer shell. In the end, liquid chocolate is produced from the inner part by pressing them.
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