GARRI LOCAL UTILIZATION AND EXPORT Sept 5, 2018 19:43:13 GMT 1
Post by Ismail AbdulAzeez on Sept 5, 2018 19:43:13 GMT 1
The word Garri originates from the Hausa Language in West Africa. Garri is made from Cassava which is grown in almost all the states in Nigeria. In fact, Nigeria has been rated the highest producer of cassava in the world.
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash could be mixed with palm oil (oil garri) before being placed in a porous bag. It is then placed in an adjustable press machine for 1–3 hours to remove excess starchy water. When the cassava has become dry enough, it is ready for the next step. It is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
Garri is well consumed by people. You can package garri for the local and international market and as well sell to office executives, professionals, high networth individuals, caterers, food vendors and other food service providers. You can also supply supermarkets, shops, restaurants, canteens, eateries etc.
With the estimated millions of people of Africa especially Nigeria descent residing outside Nigeria, and majority living in the United Kingdom and United State and other African countries, it is a great opportunity to export garri for the consumption of this category of people.
The great demand for Garri in Nigeria and abroad has made the production and export of garri a very profitable business with minimal start-up capital and high return on investment.
To start the exportation of garri from Nigeria, you need to properly package the product to meet required standard set by the particular country you sending it to.
Contact us for more professional information on garri export.