Task 1: The diagram shows how chocolate is produced. Summarize the information by selecting and reporting the main features and make comparisons where relevant.

The diagram depicts the production process of chocolate.

In general, there are 10 prominent steps in making chocolate that require undergoing many different conditions, which assist a combination of chemical, physical, and biological stages to produce chocolate liquid.


The process commences by harvesting the white cocoa beans indigenous to South America, Africa, and Indonesia, which are distinguished by the pods’ ripe red. Upon being harvested, the pods are broken into halves to obtain the inner beans, then the beans are brought in the rectangular receptacle. Following this step is the fermentation process. Throughout the fermentation process, the beans are continuously drying under the exposure of the sun before putting in the large sacks. Subsequently, these bags are transferred by vehicles including train or lorry to the factory. In the factory, the beans go over the roasting phase at 350 degrees centigrades. Following the previous step, the roasted beans are under crushing pressure while the outer shells are removed. Coming to the final stage of the process, the inner parts are pressed in the cylindrical and the liquid chocolate is made as to the result of the production.


The diagram depicts the production process of chocolate.

In general, there are 10 prominent ten steps in making chocolate that require undergoing many different conditions, which assist a combination of chemical, physical, and biological stages (unnatural and awkward) to produce chocolate liquid from ripe cacao beans. Most of the steps involve processing the beans; the others involve harvesting, packing and transporting them.


The process commences by harvesting the white cocoa beans which are grown on trees in indigenous to South America, Africa, and Indonesia. which are distinguished by The pods’ ripe turn red when they are ripe.. Upon being harvested, the pods are broken into halves to obtain the white inner beans, then the beans are brought in the rectangular receptacle. Following this step is step 3, the fermentation process where the beans are laid out on large leaves. Throughout After the fermentation process, the beans are continuously drying dried under the exposure of the sun before putting and in step 5, they are put in the large sacks. Subsequently, In steps 6 and 7, these bags are transferred by vehicles including train or lorry to the factory. In the factory, step 8, the beans go into over the roasting oven phase at 350 degrees centigrades. Following the previous step, In step 9, the roasted beans are under crushing pressure crushed in which while the outer shells are removed. Coming to the final stage, step 10 of the process, the inner parts are pressed in the cylindrical under rollers and the liquid chocolate is made as to the result of the production.

I am very happy to receive your reply. Thank you very much indeed for your correction. This is the first time I have written "Process type", so I think I have made a lot of mistake. I will try to learn how to write it in the right way. Thank you again.