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Task 1. Process Chart. August 31

 

Written By: Our Student, Kamal Preet Kaur

The diagrammatic view elucidates the phases involved in the manufacturing of liquid chocolate from cocoa beans. The mechanism transpires in ten discrete stages. Overall, the initial phase emphasises cocoa tree farming; however, the liquid chocolate is made in the last step.



According to the provided data, cocoa trees are cultivated in S. America, Africa and Indonesia, which initiates the whole procedure. Afterwards, the matured red pods are harvested and white cocoa beans are gathered, which is alluded to in the second stage. In the third step, the fermentation of collected beans is taken out, by availing banana leaves. Furthermore, the fermented beans are sun-dried, so that they can be stored in giant sacks and then weighed, which is headed by the fifth step.



Moreover, the packed beans are fetched by trains or lorries and shifted to the factory. This commences the next phase of roasting the beans in an oven at 350• Celsius. Moving further, a crusher separates the outer shell and crushed beans, thereby indicating the ninth step.


Finally, the liquid chocolate can be procured in the final step, where the internal fragment is pressed. Hence, liquid chocolate is accessible for utilisation.

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