Friday, 24 May 2019
Thursday, 2 February 2017
GARI PRODUCTION
INTRODUCTION
Gari is the most popular West African staple food produced from cassava. It is consumed as processed or reconstituted with hot water to give a dough-like paste called "Eba", which is consumed with sauce. Gari is a versatile commodity because its organoleptic characteristics can be adjusted to conform to consumer specifications.
DISCUSION
Key steps in Gari Production.
Peeling: Freshly harvested cassava roots are peeled immediately after harvesting or at most, a day after harvesting.
Washing: Peeled roots are washed thoroughly in potable water to remove all sand particles and dirt, which could mar the quality of the final product.
Grating: Clean roots are grated to obtain a mash. Grating is carried out by means of a motorized cassava grater but hand graters, made by fastening the perforated grating sheets on wooden planks, are still used in some rural villages in some countries.
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