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

The illustration describes the method to produce chocolate.

In general, the production of chocolate includes ten stages, beginning with ripping red cacao seeds undergoing various physical and biological processes under different temperatures to become liquid chocolate.

To commerce with ripe cacao beans are harvested on cacao trees from South America, Africa, and Indonesia. Upon being collected, separate the pods so that the beans inside can be collected. Then the beans are fermented before spread under prolonged exposure to the sun and then packaged in large sacks.

The process continues when these sacks are delivered by train or lorry to the factory; in the factory, the cacao beans roast at 350 degrees centigrade. The beans are put in a machine in the next stage to crush, and the outer shell is removed.

Toward the end, the inner part goes through press with two rollers pressed, and liquid chocolate is made due to this pressing.