You should spend about 20 minutes on this task.

The process diagram 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.

Write at least 150 words.

The step-by-step process of liquid chocolate production from cocoa beans is detailed in the given process diagram.

 Overall, it is clear that the process begins with the harvest of ripe cocoa pods and ends with the extraction of liquid chocolate after pressing the roasted beans.

 It is clear from the chart that cocoa beans are cultivated and harvested mostly from South America, Africa and Indonesia. When the green cocoa pods turn red, it is time to harvest those. These ripe, red pods are broken and white cocoa beans are carefully taken out. These beans are fermented in natural conditions and are dried under the sun. When the water content in these fermented beans is evaporated completely, the beans are packed, weighed and transported to the chocolate factory.

 After its arrival in the factory, the beans are subjected to roasting to an extreme temperature of 350°C. The second major step in the factory is the removal of outer shells of the beans. In the subsequent step, these beans are crushed to smaller pieces prior to the process of pressing, in which the liquid chocolate is extracted.