Process task 1

The diagram illustrates the preparation of cocoa beans exported to many different countries. The entire process consists of a great variety of stages, beginning with beans are agitated and ending with cocoa beans are exported to various nations.
At the first stage, ripe cocoa pods are picked. Next, those are cut in half and the beans are taken out. The process continues with beans are fermented. Subsequently, the purple beans are placed on banana leaves to dry under the sun for six days. Following this process, purple beans turn into brown beans during this time. These brown beans are then spread out on raised mats and left to dry for another ten to twenty days.
After that, the farmers packed the dried beans with sacks, which are taken to local agents. These agents weight and check the quality of the beans before buying them from the farmers. Afterward, the agents pay the farmers according to weight and quality. Finally, the sacks of beans are delivered to the port by the truck to countries where chocolate is made.
In conclusion, the process gives information about the production of cocoa beans transported to many distinct nations and these stages take a significant amount of time.