The process commences once cacao trees are grown is South America, Africa, and Indonesia. When red pods are ripe, they are harvested and split open to remove the white cocoa beans. Next, beans experience fermentation stage. Once fermented, they are spread out in the sun to dry sufficiently for next processing stage that is packaging into large sacks and weighing.
Following this, sacks of dried beans are transported to a factory by trucks. Beans are crushed and outer shell is removed leaving only the inner parts after being roasted at a high temperature. In the final step, cocoa beans are pressed to produce liquid chocolate which can be used to manufacture chocolate products.
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