Gari Processing In Ghana

Gari is traditionally prepared in an aluminum wok like dish that is about 60cm in diameter set on top of a mud oven fueled by a wood fire. The tubers are harvested peeled and grated in a grinding machine.

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Gari is traditionally made at home in ghana.

Gari processing in ghana. A kilogram of garri fetches up to five times the price of an equal weight of fresh cassava. The art and science of gari making. To produce garri fresh cassava tubers are washed peeled mashed fermented and fried to produce the coarse grained product.

It has been an export commodity in ghana since 1985 assuming brempong 1992. Gari processing youtube. It is made from cassava.

We do major production of high quality cassava flour cassava chips starch and maize grits our production capacity for cassava is between500 1000t month. This story looks at the processes of preparing gari. Ghana gari as the name implies is garri made in ghana.

Vankharis limited is an agro processing industry in ghana. Processing of cassava into local products such as fufu agbelima agbelikaklo and gari is vital as these foods serve as a source of nutrients and livelihood for many people in ghana and west africa. The harvested and peeled cassava is soaked in water first.

Traditional processing of gari from fresh cassava is m ade up of various unit operations of peeling washing grating pressing and fermentation sieving and roasting. The grated pulp is then put into a jute sack which is tied or stitched and left to ferment for three to seven days. After grating the peeled and soaked cassava is then sun dried before frying it in a pot to cook it crisp.

Gari is a fermented partially gelatinized granular product which is very popular in nigeria westby twiddy 1992 sierra leone blanshard dahniya poulter taylor 1994 and ghana al hassan 1992 assuming brempong 1992. Gari is a fine to coarse granular flour of varying texture made from cassava tubers also called cassava roots which are cleaned after harvesting grated water and starch squeezed out of it left to ferment and then fried either in palm oil or without palm oil and serves as a major staple food in west africa. This step is skipped when making gari in nigeria as above.

Gari is a staple food in ghana very affordable but very difficult to make. Gari production is a low cost and largely traditional process and can be done on a small scale. Again the process is the same.

The cooking starts over low heat to dispel water from the fermented cassava dough then finishes over high heat.

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