Garri

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Garri Processing

The processing of cassava into garri involves several steps.

Here is a general overview of the process:

THE MODERN GARRI PROCESSING PLANT

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 empowernment which is the surest guarantee of sustainable growth.

PEELING:

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.

GRATING:

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 35^oc. and does not occour 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 goita 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.

GRANULATION

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 grater can also granulate

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. lt 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 innovative in garri making and it reduces the stress and drudgery in garri making. The fried garri is taken to the hammer mill.