Cocoa beans are subjected to three processes during the manufacture of chocolate: cleaning, roasting, and 'nibbing'. Bags of cocoa beans are first cleaned, then cleaned beans are roasted, then roasted beans are "nibbed" to produce cocoa nibs. The capacity per day and the efficiency of the three processes are given in the table below: Process Capacity (Bags) Efficiency (Percentage) Cleaning 55 85 Roasting 41 92 Nibbing 42 94 What is the number of cleaned, roasted, and nibbed bags that can be produced in one day