Writing Task - 1

The process diagram details the step by which liquid chocolate is produced from cocoa beans.

The picture illustrates the procedure of making liquid chocolate by harvested cocoa beans.

 At the hit of the nail it is seen that the first stage begins with sowing cocoa seeds in such countries as South American, Africa and Indonesia. Where the trees are cultivated until they bear ripe red pods. Once the plants have fully grown, pods containing white beans are picked and their content is extracted to be fermented in the next step. In the subsequent step, beans are exposed to sun, which hardens them in an open space.

Another remarkable feature is that when beans are fully dried then they are packed in large sacks. At this step, the raw material is ready to be sent to the production stage by transport. Next stages are totally mechanical and takes place in manufacturing units. In factory, first beans are roasted at very high temperature (350 degree centigrade), after which they are milled in a rotatory machinery, with unwanted outer shells being removed. Eventually, inner part of beans is pressed to reach liquid chocolate.

Overall, this is a mostly mechanical process consisting of two most essential stages, preparing raw material, which is cocoa beans and their further processing taking place in a factory.