How to Process Cassava into Garri - Starting Garri processing Business

How To Process Cassava Into Garri In 2019
Cassava Processing

What is Garri?

Garri is a type of carbohydrate food that you get from processing raw cassava.

It is a major meal of many West African countries, especially Nigeria and the Igbo people in particular.

You can eat garri by soaking it in cold water with sugar or honey.

To make the food very rich, you can add milk, coconut, palm kernel nuts, dry fish, groundnuts, or porridge beans (cowpea).

Another way to eat garri is by making pasta with it, and eat it with a delicious soup like egusi soup, okra soup, vegetable soup etc.

What is the shelf life of garri?

The way you process your garri and how you store it can affect how long it will stay on the shelf.

When you process cassava properly you can store it for up to six months or more.

Fry or Roast your garri properly to reduce its moisture content which is usually the main cause of spoilage.

To make your garri have a longer shelf-life you must properly dry it to lower moisture content level using airtight plastic buckets.

Do not store garri in a moist environment or leave open in areas with high humidity.

If you do this, your garri will begin to develop molds and spoil.

Package your garri properly in sacks and store in a cool dry place.

The cassava processing steps have been summarized below. For full details, read on the blogAgro4africa.

  1. Harvest and sort your cassava to get the best
  2. Peel the cassava roots
  3. Wash and clean the cassava root
  4. Grate the cassava roots into a mash
  5. Ferment the Cassava Mash to Remove Hydrocyanic Acid
  6. Press the cassava sack to drain the water in the garri
  7. After draining the garri mash, sift the wet cake into grits
  8. Fry or roast the grits to form edible garri
  9. Spread the garri in a thin layer and allow it to cool
  10. Sieve or grind the garri to break larger granules
  11. Pack the garri in airtight bags and store properly

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