A Comprehensive Guide to Processing Garri from Cassava Tubers

Garri, a popular West African snack, is a processed cassava product. This guide will walk you through the steps of processing cassava into garri, using both traditional methods and modern machinery.

Traditional Garri Processing Method

The process for making garri is not difficult, but it requires careful handling to ensure safety and quality. Here are the detailed steps:

1. Harvesting and Preparing Cassava

Harvesting: Select mature cassava tubers, typically harvested 8-24 months after planting.

Cleaning: Thoroughly wash the tubers to remove dirt, debris, and other contaminants.

2. Peeling

Remove the outer brown skin of the cassava tubers using a knife or peeler. Ensure the skin is completely removed as it can be toxic.

3. Grating

Grate the peeled cassava tubers using a grater or mechanical grater. This increases the surface area, facilitating the next steps.

4. Fermentation

Place the grated cassava in a container and ferment for 2-3 days. This step reduces the cyanogenic compounds present in cassava.

5. Draining

After fermentation, wrap the fermented cassava in a clean cloth and squeeze out the excess water. This process separates the liquid from the solid.

6. Roasting

Heat a frying pan or a large pot over medium heat. Add the drained cassava and stir continuously to prevent burning. Cook until it turns a light yellow color and has a granular texture (approximately 10-15 minutes).

7. Cooling

Once roasted, remove the garri from the heat and allow it to cool.

8. Packaging

Store the cooled garri in airtight containers to maintain freshness.

Tips

Ensure proper fermentation to minimize toxicity. Stir continuously during roasting for even cooking. Adjust final texture by varying roasting time.

Safety Note: Cassava contains cyanogenic glycosides which can be toxic. Proper processing, especially fermentation and cooking, is essential to reduce these compounds to safe levels.

Modern Garri Production with Machinery

While traditional methods are effective, modern machinery can simplify and scale up the process. Here’s how you can use modern equipment:

1. Cleaning

Laboratory testing: Use a dry sieve to clean dirt and debris from the cassava tubers. Effective washing: Utilize a paddle washing machine with counter-current washing principles to clean cassava thoroughly.

2. Pulping

The cassava raw material is processed by a cassava grating machine to convert it into a watery pulpy mash. Store this at room temperature and ferment it for 24-48 hours.

3. Dewatering

After fermentation, transfer the pulp to a dewatering machine utilizing the hydraulic press principle to extract the water and obtain the fine cassava powder.

4. Crushing

The fine cassava powder is crushed using a hammer crusher that breaks it down into mush.

5. Drying

The crushed cassava mush is then dried using an automatic garri fryer, which offers fast heating and stable temperatures.

6. Screening

Vibration sieves effectively separate different particles and powdery garri, ensuring high-quality production.

Contact Information and Company Profile

Henan Jinrui Company is a leading manufacturer of garri production machines, offering professional research, development, and service teams.

Grade: Stainless steel materials ensure high product standards. Services: They supply high-quality garri production machines at factory prices and offer free inquiries.

Contact them via WhatsApp, Phone, or WeChat or email at sales@