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In this edition, you will get an idea and discover the Garri processing and packaging from the start to finish. We have designed a Garri flow chart, arrange in tabular form in order of accordance to help you see in to what it takes to start the Garri business successfully. We encourage you to also read our past blog posts on Garri processing and packaging. You will learn many things and many more. Watch how it will change your concept about Garri business and food packaging as a whole. This Garri process flow chart can also help you set up your own mini Garri processing center where most of these products can be packaged professionally.
In correct order, here we go:
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Cassava Harvest - This first process involved the uprooting of the cassava from the ground. Also called the season of gathering. Harvested cassavas are obtained from rootstocks of the cassava plant.
Sorting - This operation involved the segregates cassavas into group according to specific criterion.
Weighting - This is the scaling of cassavas into various different sizes in order of distribution.
Peeling - This process involved the removal of the outer skin of the cassava by peeling or shedding or coming off in scales.
Grating - This is done with the use of an instrument or utensil with rough, indented surface to reduce the cassava into small shreds or pulverized or by rubbing cassava against a rough or sharp perforated surface.
Fermentation - This is the act of exposing the cassava particles to atmospheric, temperature condition by the action of yeasts. This process helps bring about change/transformation.
Dewatering - This can also be done as filtering, to remove impurities from the cassava particles.
Granulating - This process involve the part where cassava particles are formed into grains of small masses. It is then collected as simple, smaller grains.
Drying - This is also known as dehydration, drying up of the cassava grains to sun or source of heat. This is the process of extracting moisture.
Sieving - This process is done by using an utensil for separating the finer and coarser parted of the pulverized or granulated cassava substance from each other. This is a stage where cassava grains are either remove or separated-out.
Milling - The cassava grains is passed through the milling machine, grinder which then grind or crush it with rotary cutters.
Blending - This is the stage of mingling, merging the good quality cassava grains, combining or mixing it up together.
Packaging - This is the final stage where the selected cassava grains is bundle up for transportation - into package, packed for sales.
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FAQs
1. What is garri?
- Garri is a popular Nigerian food made from cassava tubers that are peeled, grated, fermented, dried, roasted, and milled into coarse flour.
2. How is garri made?
- Garri is made by peeling, washing, grating, pressing, fermenting (optional), drying, milling, roasting, cooling, and finally packaging.
3. Where is garri commonly consumed?
- Garri is widely consumed across Nigeria and other West African countries as a staple food.
4. What are the different types of garri?
- There are two main types: white garri, which is roasted without palm oil, and yellow garri, which is roasted with palm oil.
5. Why is garri roasted?
- Roasting garri improves its flavor, extends its shelf life, and improves its texture.
6. How do you know when garri is properly roasted?
- Garri is properly roasted when it turns golden brown and has a crispy texture.
7. Can garri be eaten without further processing?
- Yes, garri can be soaked in water or milk and eaten as a snack or a main meal.
8. How should garri be stored after packaging?
- Store garri in airtight containers or sealed polythene bags in a cool, dry place to prevent moisture absorption.
9. Is garri nutritious?
- Yes, garri is rich in carbohydrates and provides energy. It also contains some vitamins and minerals.
10. Where can I buy garri?
- Garri is available at local markets, supermarkets, and online stores in various packaging sizes.