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STEPS IN GARRI PROCESSING

Garri as you all know, is one of the most popular starch rouphage consumed be Blacks around the. world. Today, Garri consumption has really rised and the demand in the international market is equally skying. Garri is made of Starch (Cassava in particular) and it goes through a lot to become what we know as Garri. There are several brands of Garri consumed in Nigeria and around Africa which are: Ijebu Garri (which is the most popular), Red Garri (called red cause of the addittion of red oil to it), Onyangede Garri (which is as soft as flake) and other brand made and consumed locally in the country.                  USES.                                                                                          Garri is consumed as rouphage with cold water and suger (other ingredients add). Garri is also used for Eba (which is a popular African Swallow dish, made with Garri and Hot water to form).                                                                              STEPS IN CASSAVA TO GARRI PROCESSING.                                                                    1. Cassava Harvesting: the cassava is first harvested from the farm and peeled. (the two other layer is removed) without been cut into pieces, it should be the same size as harvested.                                                                         2. Crutching: the peeled cassava is crutched with a special kind of crutching matching, into very small size, suitable for packaging.                                            3. Jacking/Dewatering: the crutched cassava is jacked with a special kind of Press-jack and left to dewater for a minimum of 18hours depending on the water content of the starch.                                                                                 4. Frying: This is done in the conventional way on a large frying pan (not the kitchen frying pan). In the Small scale frying in villages, it is fried on clay or mud stove with fire woods but industrially with a special kind of pan or oven shaped pan. At this point we now have "GARRI" free of too much starch and Hydrocyanic acid.                                                                                      5. Sun drying: after the frying the Garri is left in open air to dry properly to avoid clumps and heat effect.                                                                                6. Packaging and Marketing: your Garri is ready to be packaged in a sack or leather depending on choice to be sold or taken to the market.     

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