Cassava process to garri

Cassava to garri processing

Cleaning and peeling
Cleaning cassava: Rinse cassava thoroughly in clean water to remove surface soil, impurities, etc. This step is critical because impurities will affect subsequent processing and taste.
Peeling: Use a knife to peel off the outer skin of the cassava. Peeled cassava is more convenient for subsequent processing and ensures the purity of garri.
grated or shredded
Grate cassava: You can use a special cassava grater to grind the cleaned and peeled cassava into a puree or fine particles. If you don’t have a grater, you can also shred it by hand, but try to keep the thickness even. This step determines the efficiency of subsequent fermentation and processing of cassava.
Fermentation (optional step)
Natural fermentation: Place grated or shredded cassava in a suitable container and allow it to ferment naturally for 1 to 3 days. During the fermentation process, some components in the cassava change, helping to improve the flavor and texture of the garri. However, some production methods can also skip this step and go directly to the next step.
press
Remove moisture: Squeeze excess moisture out of fermented cassava using pressing equipment or by hand. This step is important for drying and preserving the garri, reducing moisture will prevent the garri from molding and deteriorating during storage.
dry
Sun drying: Spread the pressed cassava on a clean drying mat or the ground and dry it in the sun. Turn occasionally during this period to ensure that the cassava is evenly dried. Drying time depends on the weather and the amount of cassava, but generally takes 1-3 days until the cassava becomes dry and brittle.
Mechanical drying (if conditions permit): You can also use special drying equipment, such as hot air dryers, etc., to dry under controlled temperature and humidity conditions, so that the drying process can be completed faster and more evenly.
grinding and sifting
Grind into granules: Use a stone grinder or mechanical grinder to grind the dried cassava into fine particles.
Sieving process: Larger particles or impurities are removed through a sieve to make the garri particles uniform in size and fine in texture.

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