What points should we pay more attention during garri processing?

Modern garri processing consists of several stages, from harvesting cassava roots to packaging the final product. To maintain the quality, safety, and nutritional value of garri, we should pay more attention to details. Next we will introduce the key factors one by one:

1. Selection of Raw Materials

- Cassava Quality: Use fresh, healthy cassava tubers free from rot, mold, or insect damage. Spoiled cassava may contain cyanogenic glycosides, which can produce toxic cyanide if improperly processed.

2. Cleaning and Peeling

- Complete Cleaning and Peeling: Cassava roots contain impurities and cassava peels have cyanide. To process safe garri products, thoroughly cleaning is very crucial. According to Henan Jinrui's more than ten-year experience, a cassava dry sieve and paddle washer is often used in this stage to build the first barrier of healthy garri. Cassava peeling machine manufactured by Henan Jinrui adopts sand roller design, which is hard enough to remove all outer skins and inner fibrous layers, minimizing toxicity.

cassava peeling machine

3. Grinding Rate

-Grating/Grinding-Grinding process in garri production extremely ensure the consistency, texture, and yield of garri. Henan Jinrui offers three types of cassava grinding machine (hammer mill, cassava grinder, cassava rasper)for different cassava derivatives production. Flexible capacities from1tph to 20tph are available for both small or large scale production.

cassava grinder

3. Fermentation Control

- Optimal Duration: Fermentation time in garri processing (typically 2–4 days) affects flavor, texture, and safety. Under-fermentation leaves residual cyanide,normally we advice people do fermentation with bags. Then dewatering stage will be easy.

4. Efficient Dehydration

- Pressing/Dewatering: In garri processing line, we need properly press fermented cassava mash to remove excess water. Inadequate dewatering prolongs drying time and increases the risk of microbial growth. Generally, a hydraulic presser with high presser can remove cassava water to 40% moisture content.

garri presser

5. Roasting (Garri Frying)

Roast wet garri at moderate temperatures (ideally 80–100°C) to avoid burning. Uneven heat causes inconsistent texture and color. Normally fryer climate reach 180 degree, then can heat gari better. Henan Jinrui's gari fryer is designed with three heating system, automatic stirring system, and PLC temperature system to ensure the texture and taste of garri. Meanwhile, even roasting by stirring constantly can prevent clumping and achieve uniform dryness.

garri fryer

6. Sieving and Grading

- Particle Size: Sieve roasted garri with a vibration sieve to remove lumps and achieve uniform granule size, which enhances consumer appeal.

-Quality Sorting: Discard discolored or burnt particles to maintain a consistent product.

All in all, for high-quality garri processing, we should pay more attention to the selection of raw cassava tubers, the control of garri production process, and the choice of garri equipment. We, Henan Jinrui, manufacturing cassava processing equipment for over 10 years, boasting a production base in China, having a branch office and oversea factory in Nigeria, are pleased to offer you professional suggestions and equipment!