Garri is a major Nigeria staple food processed from Cassava tubers. It comes in granular form but once mixed in hot water, turns into smooth solid paste. It is mostly carbohydrate and contains less than 2 percent protein. It is the commonest food among Nigerians. Garri can be consumed in different forms but the most common is with assorted soup and meat.

It is not chewed like rice or yam but simply swallowed once dipped in the soup. It can also be soaked in water and enhanced with sugar and milk and taken as a beverage. The average dose of garri per person per meal is about 300g.


The Modern Garri Processing Plant eliminates the stress and drudgery occasioned by the sedentary nature of traditional garri production. It will reverse the trend of migration to the city and makes the youths interested in garri production. It will create local livelihood opportunities that will enable businesses and households to thrive in their local domains rather than be forced to migrate to overcrowded cities where unemployment and crime hold sway. It will create jobs and generate sustainable prosperity to reduce poverty in the rural areas. Modern garri processing using the local cassava will build a local human resources base in the impact areas; this will inevitably lead to empowerment which is the surest guarantee of sustainable growth.

Modern garri processing is a sustainable intervention in poverty alleviation because of the abundant availability of the cassava tubers and the huge size of the garri market. It will enable the rural folks to escape extreme poverty and ascend the ladder of economic growth. The garri project will strengthen farm-to-market linkages: Cassava from the farms are processed in the modern processing plants and marketed domestically, regionally and internationally. The market dynamics will create a regional economic engine that will enhance the State’s objectives.



Garri processing starts with the peeling of the outer layers of the Cassava where most of the cyanide resides. The tubers are first cut into smaller chunks and then washed to remove sand particles before loading. The peeling machine peels and washes.

The peeler is equipped with 5hp motor and peels a batch of 80kg in 3minuntes, it uses about 15-20litres of water per batch. The waste materials are in liquid form and when dewatered and dried, can be used as animal feeds. The capacity is 1.3 – 1.6 tons per hour.


Before grating, the tubers are washed again in the washing bay.

The washed tubers are taken by trolley to the grater where they are grated into mash. Proper grating disintegrates the root cells of the tubers and releases the enzyme to act on its substrate thus initiating the process of fermentation and detoxification

The grater is made of stainless steel and equipped with 10hp electric motor. The capacity is 1ton per hour.

The grated mash are emptied into the porous polypropylene bags at the rate of 25kg per bag, tied by hand and taken by trolley to the fermentation rack.

Pressing and fermentation Rack

The bags are stacked in the fermentation rack and depressed with mechanical jack for 24hours to enable the liquor to drain out while fermentation takes place. The sack pressed method is the fastest and the best of the fermentation methods. Continuous pressure also lowers the residual hydrocyanic acid contents. Fermentation of cassava for garri is best at 35oc and does not occur in water, the natural liquor in cassava provides the needed moisture. The essence of fermenting the mash is to get rid of the hydrocyanic acid which causes goitre if taken in an unusual dose.

Fermentation is the heart of garri processing because it is where the poisonous acid (HCN) is detoxified and removed to make the garri edible.


Granulating is breaking up the dewatered mash from the mechanical press into small particles to facilitate frying in the frying pot. The medium hammer mill functions as a granulator in addition to being a hammer mill.

The Frying Pot

The granulated mash is emptied into the frying pot. The pot is a round equipment of about 5ft in diameter and 3ft high. It is equipped with rotating flexible paddles or rakes that move from place to place while turning the roasting mash to prevent them from sticking and charring. It is made of stainless steel with 2hp gear motor that rotates the paddles. It is insulated with fibre glass to prevent heat from reaching the operator. The pot is a new innovation in garri making and it reduces the stress and drudgery in garri making. The fried garri is taken to the hammer mill.

Medium Hammer mill

The fried garri is finally emptied into the hammer mill where the lumps are milled to the required sizes. It has two sieves for milling the garri to different particle sizes. The micro sieve mills garri of fine particles that can be taken as beverage while the macro sieves garri of fairly bigger particles that are consumed as “eba”. This promotes market segmentation and product differentiation.

The milled garri flows from the funnel of the hammer mill to the bags to be stitched with a hand held stitching machine. A digital weighing scale is used to determine the various weights of the garri bags.

Qualities of the garri produced with our Equipment

  • It will have a moisture content of 10%. This means that microbial contamination and infestations will not easily affect it.
  • The shelf life will be over 12months. It can easily be exported and government authorities can procure them to be stored in the silos for food security and emergencies
  • Sand content is less than 1%
  • Cyanide content is less than 10%
  • There are different particle sizes to meet the tastes of different customers

Other Requirements

  • Generator of 8 – 10 kva
  • Avery weighing scale
  • Digital weighing scale
  • Bugs
  • Hand held stitching machine
  • Trolleys
  • Well or borehole for water

The plant comes in three sizes: 1 ton/day, 2tons and 5tons per day.