- Peel the harvested cassava tubers, removing the covering.
- Then grate the white pulp in a Garri grinding machine. Before the advent of machanization, the cassava was hand grated.
- Pour the grated produce into a jute sack and ties the sack.
- Traditionally, is left to ferment for three to seven days depending on the type of garri being made. This step is very important, as the fermentation process helps to reduce and detoxify the high cyanide content of the cassava.
- Ensure that the sacks are stacked up on each other, and a wooden board is placed below and above the sacks. Tie the wooden boards together with the cassava filled sacks in between. Try and create tension by tightening the rope, thus allowing water to run out of the cassava. Usually, by day three, the grated cassava would have lost quite some water and become reasonably dried.And of course, this step is also been by-passed with the use of machines that compress and squeeze water out of the grated cassava.
- It should then be sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored one month.
- You can pound or grind to make fine flour.
Here’s How to Fortify your GARRI with Vitamin A
To fortify your Garri, follow the above steps on How to Process Cassava into Garri down to step 5.
Then fry in a bowl with the addition of palm oil, which is a rich source of Vitamin A. This will give the Garri a yellowish colour.
It has been revealed that the exporters of African Garri cannot keep up with the demand of the product. A lot of Nigerians who reside in foreign countries like USA ans UK, are opening grocery and foodstuff stores in these countries. These people are looking for regular suppliers of Garri. Hence, you can make a lot of money exporting to these countries.
However, it is important you make your products reliably and consistently available to your new target markets and you will be amazed at the level of patronage.
Food-packaging is also very important in this business. It not only protects the product from germs, but also allows that food to be preserved for longer periods of time.