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Writing Task 1 Process

The document outlines the ten stages of chocolate production from cacao beans, starting with the cultivation of cacao trees in tropical regions and ending with the creation of liquid chocolate in factories. It details the processes of harvesting, fermenting, drying, transporting, roasting, and crushing the beans to extract chocolate. The final product is a liquid form of chocolate that can be used for various chocolate products.

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yoldoshevshohjahon779
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11 views1 page

Writing Task 1 Process

The document outlines the ten stages of chocolate production from cacao beans, starting with the cultivation of cacao trees in tropical regions and ending with the creation of liquid chocolate in factories. It details the processes of harvesting, fermenting, drying, transporting, roasting, and crushing the beans to extract chocolate. The final product is a liquid form of chocolate that can be used for various chocolate products.

Uploaded by

yoldoshevshohjahon779
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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WRITING TASK 1

The image depicts the process of how chocolate is produced from cacao beans. Overall, the
process consist of ten main stages, beginning with growing the cacao trees in tropical countries and
ending with the production of liquid chocolate in factories.
Cacao trees initial grown in South America, Africa and Indonesia. These trees produce large
red pods, which contain white cocoa beans inside. Then the pods harvested when they are ripe and
the white cocoa beans are removed from the pods. Then, the beans are fermented for several days,
helps to develop their flavor and dried in the sun. Finally, the the dried beans are collected and
packed into the large sacks, ready to transported.
In the subsequent stage, the sacks of dried beans are transported to a chocolate factory
using either trains or lorries. After that, these beans are roasted at high temperature to enhance their
flavor. After roasting, the beans are crushed, and their outer shell are removed. The inner part, which
contains the chocolate, is then pressed to extract a liquid form. This liquid is the final product of the
process and can later be used to make different chocolate products.
BY SHOHJAHON YULDOSHEV

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