The illustration highlights the various stages involved in the production of chocolate.

There are ten main stages in the process, beginning with growing cacao trees and ending
with producing liquid chocolate.

To begin with, the cacao trees are grown in South America, Africa, Indonesia. After a period
of time, the pods are ripe and red, then they are harvested and shell to collect the white
cocoa beans. Following, the beans are put into a wooden container that the banana leaves
are spread out for the fermentation process of the beans. Then, the beans are laid out on
large trays in order to dry under the sun. The dried cocoa beans are packed in large sacks
and delivered to the factory by train or lorry.

At the factory, the process continues with the cocoa seeds being put into machines to roast
at the temperature of 350 degrees. Next, the roasted beans are crushed and separated from
their outer shells. After removing the outer shells, the inner part of cocoa seeds are pressed.
The process finishes with producing liquid chocolate and ready to sell on the market.