The illustration indicates the generation of chocolate from cacao trees.
Overall, it takes various stages to produce target products, commencing with planting caocao trees and culnimating with pressing cocoa beans for liquid chocolate.
To begin with, cacao trees are mainly grown in South America and Indonesia then ripe red pods are harvested for being extracted white cocoa beans. They are then fermented before being spread in sun to dry. Next, dried beans are put in large sacks at 64kg for each bag.
After being transported by truck or lobby, cocoa beans are taken to the factory for the following stages. It is not until cocoa beans are roasted at 360C, that a morden machine will crush cocoa nuts into small pieces and remove the outer shell. Finally, small pieces of cocoa will be undergone a facility that contains two rollers. Consequently, cocoa inner parts are pressed into liquid chocolate.