Process Gari

Product Description

Cassava roots can be processed into several diferent 
products, which include gari, flour, bread and starch. 
Processing provides smallholder cassava producers 
with additional market opportunities, beyond simply 
selling the fresh roots. Gari is one of many diferent kinds of food products that can be produced from fresh cassava roots. Gari is 
dry, crispy, creamy-white and granular. It is made from cassava roots that have been crushed into a mash, 
fermented and sieved into small pieces (known as grits). he grits are then roasted or fried to make the inal 
crispy product. Gari is a popular food in West Africa and is fast becoming a marketable product.Gari is made by sieving the wet cake into small pieces known as grits and then roasting or frying the grits 
in a hot frying tray or pan to form the inal dry and crispy product. Gari is normally white or cream, but will 
be yellow when made from yellow cassava roots or when fried with palm oil. It is important to make sure the 
taste and smell is acceptable to local consumers. Yellow cassava roots and palm oil are rich in vitamin A and 
therefore make nutritious gari​Gari is made by sieving the wet cake into small pieces known as grits and then roasting or frying the grits 
in a hot frying tray or pan to form the inal dry and crispy product. Gari is normally white or cream, but will 
be yellow when made from yellow cassava roots or when fried with palm oil. It is important to make sure the 
taste and smell is acceptable to local consumers. Yellow cassava roots and palm oil are rich in vitamin A and 
therefore make nutritious gari