YOU CAN GET A FREE MANUAL ON HOW TO MANAGE YOUR GARRI PROCESSING FACTORY EFFECTIVELY WITHOUT A HITCH HERE
***"""
Allow me to digress from the usual story telling or the likes that frequent my blog-line. This simple piece is complied because of the people who contact me for details on cassava cultivation and importantly, the minimum requirements of setting up a garri processing plant. I believe this will also help those who has interest in doing so.
Some of you might be wondering what Garri means, especially those who weren't from the western part of Africa and beyond. Not to worry, I will give a brief introduction before going to production by setting up a small scale processing factory.
Garri (also known as gari, garry, or tapioca) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Nigeria, Cameroon, Sierra Leone, Benin, Togo and in Ghana.
Actually, while in school, we call it - G2SO4 .... Garrium di-oxo sulphate six. Please, don't bother to check your chemistry books because it doesn't exist. It is a staple food widely consumed within some West African countries, and has recently etched it's name amongst the most exported African food products. The end product is packed in 50kg bags or less, and exported to other countries.
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and weights are placed on the bag for one to two days or more to press excess water and starch out. It is then sieved (or sifted) and fried in an extra large clay frying pot with or without oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
If you are interested going into a well-planned and effective garri processing business, then there are some things you need to consider..
You've got no choice but to have the land. An acre (6plots) is okay for a moderate processing company...
Of course it shouldn't be water logged, or the type that is not properly drained. The reason is very simple; so that you won't have yourself an unhealthy environment breeding flies and diseases due to the always wet environment.
This applies mainly to those who had no intention to screed the surrounding ground. But if u are ready to spend the money and screed the whole floor, then you're good to go.
This will be classified into two compartments;
The wet area houses all necessary machinery see to the processes of washing the peeled cassava, fermenting and pressing. Most people prefer a very large trough where they wash thoroughly by hand. The grinder grinds into slurry, and the mash are packed in a porous sacks and placed on the fermentation racks to ferment. After this, the hydraulic pressers does its job of removing the waters.
The wet area should be kept clean always. I usually recommend cheap ceramic or rubber floor tiles to enable smooth and easy cleaning.
The dry area comprises of the simple machine that sieves the pressed cassava. It also contains the fryer, and the again the simple machine that sieves roasted cassava (now garri) into required grains as required.
The dry area also houses the store. The stores are usually 2, one for keeping the packing sacks, and the other for storing the already packed garri ready to go out into the market.
The latter store will comprise two doors. One from the inside for storing, and the other outside for loading finished products into into truck. This enables a well organized FIFO process.
The dry area also allows the scale to found a sitting place. The scale's use is well known to all in measuring into the required quantity.
Toilets, borehole or a clean well, and the truck for delivery will have to settle outside.
Some uses fence while some love the open space. Either way, there will be a shed where fresh cassava tuber are delivered and peeled hand or by a cassava peeling machine. The disadvantages are always with them. While hand peeling wastes time and consumes both energy and money, the peeler has it's own, mainly two:
1. When the body of the tuber is not regular, it doesn't peel off every skin. You will still have to pay peelers to peel the remaining.
2. If you have to adjust the peeling machine to peel deeper, be ready to loose most of your tubers o waste.
Garri production is very lucrative, and widely consumed.
***"""
Allow me to digress from the usual story telling or the likes that frequent my blog-line. This simple piece is complied because of the people who contact me for details on cassava cultivation and importantly, the minimum requirements of setting up a garri processing plant. I believe this will also help those who has interest in doing so.
Some of you might be wondering what Garri means, especially those who weren't from the western part of Africa and beyond. Not to worry, I will give a brief introduction before going to production by setting up a small scale processing factory.
 |
| a finished garri ready for consumption |
 |
| looks yummy, isn't it? This is a typical African dish. Eba, from Garri, ready to be devoured with a very rich vegetable stew |
Garri (also known as gari, garry, or tapioca) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Nigeria, Cameroon, Sierra Leone, Benin, Togo and in Ghana.
Actually, while in school, we call it - G2SO4 .... Garrium di-oxo sulphate six. Please, don't bother to check your chemistry books because it doesn't exist. It is a staple food widely consumed within some West African countries, and has recently etched it's name amongst the most exported African food products. The end product is packed in 50kg bags or less, and exported to other countries.
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and weights are placed on the bag for one to two days or more to press excess water and starch out. It is then sieved (or sifted) and fried in an extra large clay frying pot with or without oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
 |
| a local fryer. www.ellist.com |
If you are interested going into a well-planned and effective garri processing business, then there are some things you need to consider..
1. Land
You've got no choice but to have the land. An acre (6plots) is okay for a moderate processing company...
Of course it shouldn't be water logged, or the type that is not properly drained. The reason is very simple; so that you won't have yourself an unhealthy environment breeding flies and diseases due to the always wet environment.
This applies mainly to those who had no intention to screed the surrounding ground. But if u are ready to spend the money and screed the whole floor, then you're good to go.
 |
| www.ntoafrica.com |
Some finished Product packed ready for export
 |
| www.nairaland.com |
2. The processing building: this is built on the land
This will be classified into two compartments;
(a) the wet area
(b) the dry area
THE WET AREA
The wet area houses all necessary machinery see to the processes of washing the peeled cassava, fermenting and pressing. Most people prefer a very large trough where they wash thoroughly by hand. The grinder grinds into slurry, and the mash are packed in a porous sacks and placed on the fermentation racks to ferment. After this, the hydraulic pressers does its job of removing the waters.
The wet area should be kept clean always. I usually recommend cheap ceramic or rubber floor tiles to enable smooth and easy cleaning.
THE DRY AREA
The dry area comprises of the simple machine that sieves the pressed cassava. It also contains the fryer, and the again the simple machine that sieves roasted cassava (now garri) into required grains as required.
The dry area also houses the store. The stores are usually 2, one for keeping the packing sacks, and the other for storing the already packed garri ready to go out into the market.
The latter store will comprise two doors. One from the inside for storing, and the other outside for loading finished products into into truck. This enables a well organized FIFO process.
The dry area also allows the scale to found a sitting place. The scale's use is well known to all in measuring into the required quantity.
Toilets, borehole or a clean well, and the truck for delivery will have to settle outside.
Some uses fence while some love the open space. Either way, there will be a shed where fresh cassava tuber are delivered and peeled hand or by a cassava peeling machine. The disadvantages are always with them. While hand peeling wastes time and consumes both energy and money, the peeler has it's own, mainly two:
1. When the body of the tuber is not regular, it doesn't peel off every skin. You will still have to pay peelers to peel the remaining.
2. If you have to adjust the peeling machine to peel deeper, be ready to loose most of your tubers o waste.
MACHINERY NEEDED:
1. Peeler
 |
| a peeler in action www.elaborbizonline.com |
2. Grinder
 |
| a grinder in action |
3. Hydraulic presser
 |
| hydraulic pressers www.flicker.com |
4. Mechanical Sieve
 | ||
| www.wmintegrateddevelopment.org mechanical sieves |
5. Fryer
 |
| mechanical fryer |
After frying, you sieve to separate the coarse from the fine produce. Some people likes them as larger finished products while some prefer it to be fine finished.
Garri production is very lucrative, and widely consumed.
 |
| the popular Nigerian international musician, D'banj, advertising his own garri product. |
 |
| A white lady enjoying her ration of African food produced from garri |
* it is advisable to finish the floors of your small factory with ceramic or rubber tiles for easy cleaning.
if you wish to set up your garri processing plant in a small scale, or you wish to know more, please contact me via:
+2347035593128
+2348058246498
garriguy007@gmail.com
YOU CAN GET A FREE MANUAL ON HOW TO MANAGE YOUR GARRI PROCESSING FACTORY EFFECTIVELY WITHOUT A HITCH HERE
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