A commercial cocoa processing factory in Osun State operates a specialized production line to process raw cocoa beans into refined cocoa powder and butter. Arrange the operational stages below in their correct chronological sequence from raw material entry to final product milling.
- 1Cleaning and inspecting raw harvested cocoa beans to eliminate foreign particles, stones, and defective beans.
- 2Roasting and winnowing the cleaned beans to loosen outer shells and separate the nibs.
- 3Grinding the isolated cocoa nibs under heat to produce a smooth, liquid cocoa liquor.
- 4Applying hydraulic pressure to cocoa liquor to separate cocoa butter from solid cocoa cakes.
- 5Milling and pulverizing the solid cocoa press-cakes into fine commercial cocoa powder.
Answer
The correct operational sequence begins with cleaning raw beans, followed by roasting and winnowing, grinding nibs into cocoa liquor, pressing to separate butter from cake, and finally milling the press-cake into cocoa powder.
In a specialized cocoa processing division of labour model, each workstation depends strictly on the output of the preceding stage. Cleaning raw beans comes first. Roasting and winnowing isolates clean nibs, which are then ground into cocoa liquor. Pressing the liquor extracts butter and yields press-cake, which is finally milled into fine cocoa powder.
Step-by-Step Solution
Key Concept
Division of Labour in Sequential Manufacturing Processes