Starting garri processing business can be a very smart business idea for you especially during this period when the cost of a bowl of garri is sold for #500 in Nigeria.
Garri processing business doesn’t require huge startup capital as you can start with as little as #100,000. If you would like to venture into this business, I will encourage you to read on.
The Major raw material for garri processing is Cassava (Manihot Esculenta)
According to FAOSTAT 2014, the global production of cassava was 268 million tonnes with Nigeria as the world’s largest producer producing nearly 55 million tonnes or 21% of the world’ s total.
800 million people across the world depend on cassava as their primary source of staple food.
Garri one of the major products from processed cassava the staple food for almost all Nigerians, as about 75% of Cassava is processed into Garri. According to statistics, about 130 million people – both in rural and urban areas – consume 12 million tons of garri annually.
This is the reason why most entrepreneurs are going into the garri processing business especially as this product is recession proof. The recent economic downturn in the country has seen more and more people ventured into Garri processing business.
According to reports, any entrepreneur going into this business will make immense profit, as the reports show that demand for this product is not only stable but increasing even though there are few close alternatives to Garri. Garri can be consumed in two ways – the cold process and the hot process (Eba).
Also, another factor in favor of the garri demand is the growth the population which has pushed the demand for garri and has also caused more garri processing businesses to crop up to be able to meet the growing demand.
Must Read: Cassava farming as avenue to great wealth
HOW IS GARRI PRODUCED
Fermented and flaky form of cassava is referred to as Garri.
Since the raw material for garri is cassava, you must either have cassava farm or a supply source for the product where you make your purchase at cheap price. Ensure you buy the right species so as to have a good end product (garri).
Try as much as you can to peel and grind your cassava the same day it is uprooted. This will give you white garri at the end of the production exercise.
After uprooting the cassava and transporting it to the processing shed, the next step is to peel. With about #100,000 investment, you cannot go for full mechanized production so you have to use manual peeling. There are lots of people (male &female) ready to peel for a fee. Strict supervision is required so that wastage is reduced.
When you are done with peeling, then washing of the cassava tubers are done to remove sand and dirt that might have stocked to them. Wash them thoroughly and then move on to the next stage.
The next stage is to grind the peeled and washed cassava. This is done with a stainless steel grinding machine propelled by a lister engine. The tubers are inserted into the machine to turn it into paste.
After grinding, the cassava paste is packed into bags and allowed to ferment for a day or two. Then, the fermented cassava paste is pressed with hydraulic jack for dewatering.
The next stage is the sieving and frying stage. The pressed paste has become a bit hard and it must be crushed and sieved before it can be fried. The frying can be done with electric oven but because of our startup capital, we will be using the manual method.
The frying is done with the use of stainless steel fryers heated with either firewood or gas. The steel fryer must be well heated so as to be to dry the fermented cassava of it moisture and convert it to garri flakes.
To get a fine grained garri flakes, the fried garri flake is sieved again to remove lumps.
If you are interested in this business. Fill your email address in the box below for a free copy of Garri Processing Business Plan.
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