Read the given passage carefully and answer the following questions  - 

1.Chocolate begins its journey from the cacao tree, which grows in tropical regions around the world. The cacao pods are harvested when they are ripe and ready. Farmers use machetes to cut the pods from the trees. Once collected, the pods are opened, and the cacao beans inside are removed. These beans are covered in a sticky, white pulp.

2. The next step is fermentation. The cacao beans, still covered in the pulp, are placed in large wooden boxes or spread out on mats to ferment. This process typically takes about five to seven days. During fermentation, the beans develop their flavor and lose their bitterness. Fermentation is a critical step because it impacts the taste of the final chocolate product.

3.After fermentation, the beans must be dried. They are spread out under the sun and turned regularly to ensure they dry evenly. This process can take several days. Once dried, the beans are packed into sacks and transported to chocolate manufacturers around the world.

4.At the chocolate factory, the beans are first cleaned to remove any debris. They are then roasted at high temperatures, which further enhances their flavor. The roasting process can vary in time and temperature depending on the desired flavor profile. After roasting, the beans are cracked open to separate the cacao nibs from the shells.

5.The cacao nibs are then ground into a thick paste known as chocolate liquor. Despite its name, chocolate liquor contains no alcohol. It consists of cocoa solids and cocoa butter. This liquor is the base for all chocolate products. Depending on the type of chocolate being made, various ingredients such as sugar, milk, and additional cocoa butter are added to the chocolate liquor.

6. The final step is conching and tempering. Conching involves continuously mixing the chocolate to smooth out any remaining gritty texture. This can take several hours to several days. Tempering is the process of carefully cooling the chocolate to ensure it has a smooth and glossy finish. Once tempered, the chocolate is molded into bars or other shapes and packaged for sale.