Cassava garri making plant
Date:
Aug 16, 2017
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Cassava garri fryer
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 main garri processing machine
Cassava garri making plant 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.
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