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 effective capacity per day and the efficiency of the three processes are given in the table below: What is the number of bags of clean, roasted, cocoa nibs that can be produced in one day? Round to a whole number