Grits, the technical term for maize once it has been dried, peeled and the germ removed, were cooked in pressure cookers, and put through rollers to squash them flat
Grits before they were put into the rollers (left hand) and after they came out (right hand)
Flattened grits were roasted in ovens for three minutes and taken by conveyor belt to hoppers, which fed the packing machines
Samples were taken every hour and checked for moisture content
Packets were prepared to be filled on machines
A fully automatic machine filled and sealed the packs
Packets were checked for short weight and topped up if needed
Complete packs were then sent to stores
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