CHOCOLATE BAR : PRODUCTION PROCESS

CHOCOLATE BAR : PRODUCTION PROCESS

1. NATURAL RESOURCES/EXTRACTIVE INDUSTRIES

   • AGRICULTURE
     • The process of growing and harvesting the raw materials.
       • Chocolate production begins with harvesting cocoa in a forest. Cocoa comes from tropical evergreen Cocoa trees which grown in wet lowland tropics of Central/South America, West Africa. Southeast Asia. It is harvested manually.
         • 1. Seed pods of cocoa will be collected. They will then be filtered through to determine which ones to keep. They will be sorted out into piles, preparing them for fermentation.
           • 2. They’re placed in large, heated trays or covered with large banana leaves. Depending on the climate, they might just be heated by the sun. Workers stir up the beans once in a while so all are equally fermented. This is when the beans turn brown - 5 to 8 days.
             • 3. Drying the cocoa seeds. Now, the farmers will spread out the fermented seeds onto trays, and leave them out in the sun for about a week. Afterwards, they are sent out to manufacturers, for further work.
   • RAW MATERIALS
     • COCOA BEANS
   • FUEL/ENERGY
     • The sun
       • Might be used during the fermentation process, instead of heated trays.
         • Typically used in the drying process, where beans are laid out to dry.