The
major raw material required in the production of garri is harvested
cassava roots. The fresh cassava tuber should be free from microbial or
insect damage. It should also be processed within two days to prevent
deterioration and loss of quality.
The
process of making garri is simple. It can be illustrated as follows:
from cassava farm – peeling – grating/grinding – pressing – sieving –
frying – cooling – bagging. In other words, you collect the cassava
tubers from the farm or suppliers, wash the tubers and clean them to
remove sand and dirt; you peel the tubers with a knife or machine and
then send the peeled tubers to the granulator where it is grated to a
pulp. The pressing process ensures that the cassava pulp is dewatered,
removing its toxic elements and water. Then sieve before you fry. After
this you bag your final product after frying and letting it cool. There
you go; your garri product is finally out!
http://www.cassavaprocessingplant.com
Phone: +86-371-5677 1822
TEL: +86 155 155 38695
FAX: Ms Elina
Email: elina@doinggroup.com
Postcode: 450000
Phone: +86-371-5677 1822
TEL: +86 155 155 38695
FAX: Ms Elina
Email: elina@doinggroup.com
Postcode: 450000
Phone: +86-371-5677 1822
TEL: +86 155 155 38695
FAX: Ms Elina
Email: elina@doinggroup.com
Postcode: 450000
Phone: +86-371-5677 1822
TEL: +86 155 155 38695
FAX: Ms Elina
Email: elina@doinggroup.com
Postcode: 450000
