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Difficulty: EasyDivision of Labour and Specialization

A commercial agro-processing factory in Ogun State utilizes division of labour to process cassava tubers into packaged garri on an assembly line. Arrange the following operational stages in their correct sequential order from start to finish.

  1. 1Peeling and washing raw cassava tubers
  2. 2Grating cleaned cassava tubers into wet mash
  3. 3Pressing and fermenting wet cassava mash to extract moisture
  4. 4Sieving and roasting the dewatered cake into finished garri granules

Answer

The correct sequence of production stages is: peeling and washing raw cassava tubers, grating cleaned cassava tubers into wet mash, pressing and fermenting wet cassava mash to extract moisture, and sieving and roasting the dewatered cake into finished garri granules.
In a sequential assembly line for cassava processing, raw cassava tubers must first undergo raw material cleaning (peeling and washing), followed by mechanical breakdown (grating into wet mash), fluid removal (pressing and fermenting), and heat finishing (sieving and roasting).

Step-by-Step Solution

1
Identify the raw material preparation stage.
Peeling and washing raw cassava tubers is step 1.
Raw agricultural inputs must be cleaned and de-skinned before mechanical processing begins.
2
Determine the initial mechanical breakdown stage.
Grating cleaned cassava tubers into wet mash is step 2.
Solid tubers must be grated into a mash before liquid can be extracted under pressure.
3
Identify the moisture extraction and fermentation stage.
Pressing and fermenting wet cassava mash to extract moisture is step 3.
Dewatering requires grated pulp to be placed in porous bags under hydraulic force.
4
Determine the final thermal processing and finishing stage.
Sieving and roasting the dewatered cake into finished garri granules is step 4.
Roasting is the final drying and gelatinization step that yields the final commercial product.

Key Concept

Sequential Division of Labour in Agro-Industrial Production
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Topics

Division of Labour and Specialization

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