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How to Make Garri (Cassava Flour) from Raw Cassava

Last Updated: October 1, 2023 References

This article was co-authored by Elsie Glasu-Atunuwa and by wikiHow staff writer, Amber Crain . Elsie Glasu-Atunuwa is a West African Chef and the Founder of Trices Cafe and Lounge in San Antonio, Texas. Elsie learned to cook from her mother, using only the finest ingredients to create great flavors. Her mother’s training and her own imagination allow her to create delicious traditional West African dishes to satisfy customers, friends, family, and colleagues. Her team specializes in serving dishes from Nigeria, Ghana, and Cameroun. They also offer catering for all occasions. Elsie studies General Science and holds a doctorate degree in Nursing from Grand Canyon University. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 149,306 times.

Cassava flour, traditionally called garri, is made with fresh cassava root. It's very common in West-African countries such as Ghana, Sierra Leone, and Nigeria. The process for making garri isn't difficult, but it does require some traditional techniques that may be unfamiliar to you. Don't worry—we're going to walk you through the process from start to finish and explain everything you need to know!

Peel off the skin of the cassava tubers.

• A sharp paring knife will also do the trick. [2] X Research source

Chop the root into smaller pieces.

• Cutting the root into smaller pieces makes it easier to grind.

Wash the peeled tubers with water.

Grind the pieces with a cassava mill.

• If you don’t have access to a motorized grater, use a manual cassava grater or rasper instead.

Pack the pulp in baskets and wait 1-2 days.

• Fermentation is crucial for breaking down the cyanide compounds in cassava root. If the cyanide isn't broken down, your batch of flour could be lethal. Proper fermentation is very efficient at this job, though, so try not to worry!

Transfer the pulp into porous bags.

• Polypropylene sacks can also be used for this purpose. [8] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

Put the bags under heavy weights for 1-2 days.

• If you have a manual screw press, use that to "de-water" the pulp a lot faster. [10] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
• If the pulp still looks a bit watery after 2 days, give it 1 more day to finish the process. [11] X Research source

Press the pulp through a wide sieve.

• Traditionally, the powder was pressed through a sieve made of palm branches. [13] X Research source

Fry the powder in a pan until it’s very dry.

• Heating the flour gets rid of any remaining cyanide gas, so it's really important! It also kills enzymes and microorganisms in the flour.

Grind the garri and store it in an airtight container.

• As long as garri is properly stored, it stays fresh for 6 months. [16] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

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Thanks for reading our article! If you'd like to learn more about cassava (yuca), check out our in-depth interview with Elsie Glasu-Atunuwa .

• ↑ https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cassava-flour
• ↑ https://www.dominicancooking.com/19155-how-to-peel-yuca-cassava.html
• ↑ https://www.igboguide.org/guests/garri-process.htm
• ↑ https://edepot.wur.nl/175663
• ↑ http://www.fao.org/3/au140e/au140e.pdf
• ↑ https://www.cooksinfo.com/gari-cassava

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Agro4africa

How To Process Cassava Into Garri

This cassava processing guide will take you through every step you need to know on how to process cassava to garri.

You will find this article very helpful especially if you wish to make money from this area of the cassava farming business.

Follow this step-by-step guide to cassava processing and you will be well on your way to producing tasty garri.

Alright, let’s dive right into it.

Table of Contents

What is Garri

Garri is a type of carbohydrate food that you get from processing raw cassava. 

It is a major meal in many West African countries, especially Nigeria and the Igbo people in particular. 

You can eat garri by soaking it in cold water with sugar or honey. 

To make the food very rich, you can add milk, coconut, palm kernel nuts, dry fish, groundnuts, or porridge beans (cowpea).

Another way to eat garri is by making pasta with it and eating it with a delicious soup like egusi soup, okra soup, vegetable soup, etc.

What is the shelf life of garri?

The way you process your garri and how you store it can affect how long it will stay on the shelf.

When you process cassava properly you can store it for up to six months or more.

Fry or Roast your garri properly to reduce its moisture content which is usually the main cause of spoilage.

To make your garri have a longer shelf-life you must properly dry it to lower moisture content level using airtight plastic buckets.

Do not store garri in a moist environment or leave them open in areas with high humidity. 

If you do this, your garri will begin to develop molds and spoil.

Package your garri properly in sacks and store them in a cool dry place.

Cassava Processing into Garri

Of course, you already know that you first need to harvest the quantity of cassava that you will use to produce garri.

In processing cassava into garri, the raw cassava must undergo a series of processing steps.

The cassava processing steps include the following;

• Harvest and sort your cassava to get the best
• Peel the cassava roots
• Wash and clean the cassava root
• Grate the cassava roots into a mash
• Ferment the Cassava Mash to Remove Hydrocyanic Acid
• Press the cassava sack to drain the water in the garri
• After draining the garri mash, sift the wet cake into grits
• Fry or roast the grits to form edible garri
• Spread the garri in a thin layer and allow it to cool
• Sieve or grind the garri to break larger granules
• Pack the garri in airtight bags and store them properly

The essence of subjecting your cassava to all these processes is to remove the hydrogen cyanide in cassava and produce the desirable flavors. 

This research by researchers at Ohio State University shows that the proper processing of cassava – drying, soaking in water, rinsing, or baking effectively reduces cassava’s cyanogen content.

Frying or roasting (whichever word you prefer) the garri will drive off cyanide gas and destroy enzymes and microorganisms. 

This will make the garri dry, and fit for immediate consumption, and the product will have a longer shelf life. 

The end product is creamy-white or light-yellowish granular flour with a slightly sour flavor.

Some people add palm oil to their garri to give it a yellowish color. However, this is dependent on your taste.

How to process cassava into garri

Step 1: harvest and sort your cassava to get the best.

This is the last step in cassava farming and the first step in the process of garri production.

After harvesting your cassava from the farm, select only healthy whole roots that are appropriate for producing garri. 

Because there is a need to select healthy cassava tubers, you need to sort your roots and pick the best ones.

After the sorting, transport the tubers to the cassava processing plant.

Step 2: Peel the Cassava Roots

When you reach the cassava processing plant, peel the cassava root using a knife. 

You can also peel the roots before taking them to the cassava processing plant, especially if the processing plant has a good waste disposal system.

Some processing plants have complete cassava processing machines including peelers which you can use to peel larger quantities of cassava.

Step 3: Wash and clean the cassava root

Wash the fresh cassava roots in clean water to remove excess mud and sand. 

Use a clean sponge or scourer to wash the cassava clean, removing extra peel, spots, or dirt. 

There is a special garri processing machine for this step too.

This step of Garri processing is very important so that the quality of the final Garri is without sand.

Step 4: Grate the Cassava Roots into Mash

The need to grate cassava roots into mash is to remove some cyanide from the roots in the process.

In ancient times, people use a rough metal sheet to grate the cassava by hand. They usually sustain severe injuries on their fingers.

Nowadays, there is more efficient cassava processing machinery which is safer and easier to operate.

There are also many locally fabricated garri processing machinery in Nigeria that you can get at an affordable price. However, the grating machine must be one with a stainless steel grating drum. 

If you use a grater that is in any way less than stainless steel, you may be risking introducing rust and contaminating your product. 

To grate the cassava using cassava grating machinery, load the roots carefully onto the engine while it is running to grate it into a mash.

Collect the mash from the output port of the machinery into a clean bowl. 

The next step is to pour it into a clean polythene sack and allow it to ferment and drain.

NEVER Ever try to use your hands to force the roots deeper into the grater while it is still running! 

OMG! I can’t imagine the gravity of injury you will sustain if the machine mistakenly grabs your hand.

Step 5: Ferment the Cassava Mash to Remove Hydrocyanic Acid

The essence of fermenting the cassava mash is to get rid of the hydrocyanic acid (HCN) which is natural in cassava tubers.

You must control the fermentation process properly because if you leave it to ferment for a very short period, it will result in incomplete detoxification and a bland product. 

If you leave the cassava mash to ferment for too long a period, it will give the product a strong sour taste. 

So, both over-fermentation and under-fermentation of garri will greatly affect the texture of the final gari.

How to Ferment Cassava mash   in cassava processing

• Collect the cassava slurry into a clean polythene sack.
• Tie the sack using a very strong chord
• Arrange the sack of cassava slurry in the fermentation rack.
• Allow it to stay for one or more days to ferment
• While waiting for the garri to ferment enough, prepare the press for pressing.

Step 6: Press the cassava sack to drain the water in the garri

Before going into sifting and frying the garri, you need to drain the water completely. 

You know you can’t achieve that by squeezing the bag of garri with your hands. 

So, you have to Load the bags directly onto a hydraulic press and tighten them very well. 

Some people, especially those in rural areas, use wood and strong chords to tie the bag of garri. Some, place a heavy stone on the bag of garri to increase the pressure.

This is a very slow and unhygienic method of draining water from your garri. It is not a good method for a commercial garri producer.

The key thing to note in this step is to find the perfect moisture balance for the garri. 

If after pressing the garri mash it is too wet, it will get lumpy during roasting. Also, if it is too dry, it will be too floury and dustlike. 

How to know that the garri is ready for frying is that it will form a firm wet cake inside the bag. 

Another way is when no more water comes out of the bag, it means that the garri is ready for the next step.

You will need to break it apart so that it comes out in smaller blocks which you can crush with your hands for sifting.

Step 7: After draining the garri mash, sift the wet cake into grits

In this step, all you have to do is to take out the wet garri cake and break it down with your hands.

What you will have will be grits of garri. Using a sifter, sift the garri grits to remove the lumps and fibrous roots it contains.

The aim is to obtain a high-quality product with uniform-size granules. 

Step 8: Fry or roast the grits to form edible garri

To fry the garri, gently spread some quantity of the grits into a frying pan or a garri fryer made of stainless steel material.

A garri fryer can make use of electricity, natural gas, firewood, or charcoal as the heat source. 

Whatever the source of heat is does not matter, what matters is the consistency of the temperature.

Use a temperature of 80 ºC/175 ºF to fry the garri until it is okay for removal.

If you use lower temperatures, the product will simply dry up slowly and produce a dry white powder. 

Also, if the temperature is too high, it will result in the charring of the product and it will make it stick to the roasting pan.

One thing you must do is always stir the garri until it is ready for evacuation from the fryer.

Doing this will make the heat spread uniformly throughout the garri roasting process.

You can also use an air fryer for this process.

How to know that your garri is ready after roasting?

• Scoop a little quantity of the garri out of the fryer
• Let the hot garri cool down a little
• Handle it with your hand and judge; if it is dry and crispy, then it is ready for evacuation, otherwise, continue frying.

When the garri finally gets the right texture, scoop everything out of the fryer and repeat the process of frying another quantity of garri until you finish everything.

Step 9: Spread the garri in a thin layer and allow it to cool

After roasting the garri, spread it in a thin layer on a platform that is higher than ground level and allow it to cool. 

The reason for spreading the garri on a high platform is to prevent sand from entering it.

Also, when you are cooling your garri, make sure the environment does not have high humidity. 

Garri is hygroscopic, meaning it absorbs moisture from the air. 

As a result, you must ensure that the humidity of the environment is conducive and dry enough for the garri.

Step 10: Sieve or grind the garri to break larger granules

As soon as the garri becomes cool enough, use a sieve to remove the larger granules in the product. 

Alternatively, you can use a grinder to break down the larger granules into smaller ones.

Some people just pack everything the way it is. 

In fact, a woman once told me that if you make eba (garri pasta) it rises better when it has granules. 

There’s no justification for her claim anyway. If it’s true, please share it in the comment. Thanks.

Step 11: Pack the garri in airtight bags and store them properly

You have come to the final stage of this guide for cassava processing into garri. 

Because of the hygroscopic nature of garri, it should be packed in airtight and moisture-proof bags.

This is very important especially in areas of high humidity, to prevent mold growth. 

Pour the fine Garri into a plastic lining inside a woven polythene sack and store it in a cool dry place.

How do you make garri?

After growing and harvesting fresh cassava , peel the tubers, wash and grate them to produce a mash. Use a porous bag to bag the mash to remove excess water. If you want the yellow garri then add red palm oil and mix thoroughly before bagging. Placed the bag in an adjustable press machine, allow to drain for some hours, and then sift to remove fibrous roots before frying.

What is the English name of garri?

The English name for garri is granulated cassava or cassava granules. You can also call it Coarse-grained cassava.

Does garri expire?

Yes, garri can expire and go bad if you do not store it properly. With proper storage, garri has a shelf-life of six months or more. Make sure to dry the garri properly before storage to preserve it for a long time.

How do you remove cyanide from garri?

The process of making garri follows a series of operations such as grating, draining, fermenting, and roasting. During those stages of processing cassava to garri, about 80 to 95% of cyanide is removed.

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23 comments.

who will teach me how to grow me chicken and state gari project

I haven’t started it but I found the article so interesting and simple to follow.more upgrade.

Nice. I look forward to you own result when you apply the steps recommended in this article.

Best wishes.

Very explicable!!!

Thank you. I’m glad you found this cassava processing guide helpful.

Weldone agronomist more grace

Thank you, Daniel. I’m glad this guide on how to process cassava into garri was helpful to you.

Mr. Chibuzo God bless you sir

Thank you very much.

This is a great write up. God bless this hand

Thanks, a lot.

God bless the innovator of this program, Mr Mbazu Chibuzor, you’ve really done well for humanity, even the lay man can lay hands on it and succeed in the business.

Thanks, for your feedback.

Thank you this information.

You are welcome.

This is a very interesting research and it is informative and very practical. Additionally, to hasten the fermentation process and achieve desired taste and flavor of gari, one can add an inoculum from a previously fermented gari.

Thanks for sharing this tip.

What the woman say is true, the eba draws well when it has granules. Boil your water, put in a bowl and add your garri, cover it for five minutes to soak before turning it

Thanks for laying emphasis on that, Glory.

Thanks for this teachings

You are welcome, Debbie.

Thanks so much for your help

You’re welcome

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PROJECT GARI PROCESSING

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Cassava (Manihot esculenta, Crantz) is a food security crop and serves almost 250 million people in subSaharan Africa as global food security is in question today. Gari samples from nine different processing sites in the central region of Ghana were sampled and the effect processing equipment on the quality of gari produce at these processing sites was assessed. The samples were analysed for pH, TTA, starch, bulk density, moisture content, swelling capacity and ash content using A.O.A.C 2000 and other recommended protocols. Samples were found to have good pH level (3.745-4.685) with a low TTA (0.009-0.016). The samples had adequate moisture (4.469-7.763%), low level of ash (0.623-1.677%) with bulk density (0.588-0.666g). The samples swell at a very good rate (3.175-3.750%) which is acceptable to most consumers. The starch content (46-56 g/100) was good with a little variation among the samples which may be attributed to processing style, variety and other traditional practices which...

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Gari, the most commercialized cassava product in Ghana continues to increase in production due to the increasing urban demand and export market potential. Therefore, many small scale processors are involved in the production of gari with the potential for quality variation. Studies were carried out on gari samples from selected gari processing centres within three regions in Ghana. Physical parameters such as colour, extraneous matter, particle size and swelling capacity and, chemical factors such as moisture, crude fibre, ash content, pH and total acidity were measured.The results showed that the quality of the gari samples from the selected centres was good and many of the samples met both the international and national specification for good quality gari processing. The moisture content was found to be low (4.39–7.44%) with an appreciable total acidity (TTA, 0.63–1.55% and pH, 3.60–4.47). Almost all the samples were found to have very good swelling capacity (>3.0), low level of extraneous matter (0.03–0.09%) and appreciable level of crude fibre content (1.47–2.50%) with a creamy/yellow colour which is acceptable to consumers. Although the ash content was very low (0.72–1.96%), particle size was quite good (0.63–1.02 mm). There were some variations in sample quality which may be attributed to method of processing and variety of cassava.

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The global energy narrative is pushing for the deep decarbonisation of energy-consuming systems. This paper seeks to assess cassava (a staple food in West Africa) production potentials in Nigeria and to technically evaluate the garri production process as well as to study the effect of storage duration on the quality of the garri. Available data indicate that there were wide variation in cassava production potential in Nigeria between 1961 to 2020 with appreciable increase of cassava production occurring within the period 1981 to 2000. Identified factors such government policies and interventions; cassava virus and bacteria are responsible for this variation. Garri has several value chains with roasting playing a dominant role in the energy consumption and quality. Garri was produced using three fermentation pathways with each product stored in three different types of storage containers (plastic container with cover, airtight polythene bag and ordinary polythene bag) for 15 weeks and monitored regularly for quality purposes. Results obtained indicated that fermentation duration, with the exception of acid content, does not significantly affect the moisture content, swelling index and bulk density of garri within the period under investigation. These results will be useful for designing an improved environmental friendlier and climate responsive garri roasting process unit powered by solar energy in the context of energy efficiency and quality control.

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Garri processing business in Nigeria: Everything you need to know

Who would have thought that garri processing will become one of the lucrative business in Nigeria before, it was just a food business left in the hand of old men and women in the village, until recently when some entrepreneur saw the profitability of garri processing, though many people are now into it the increase in demand of garri still dwarf the supply perhaps because of increase in the price of other staple food.

Garri business will always be profitable because it is a food common to both rich and poor, mention garri in any home and they will tell you deferent way of preparing it.

To start the business is not a herculean task though it require 7 figures capital nonetheless it is not hard to start once you get the basics, which is the main purpose of this article.

Before we go into the steps of creating garri business, I will like you to take note of the following

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Types of Garri

There are no agreed garri types, but the most common varieties are

White Garri If you reside in south west of Nigeria you will know much about this garri as it is mainly produce in that region. As the name imply, white garri is white in color and made up of small particle. Depending on the state where it is been produce it might taste sour, sweet and normal.

This garri is reserve for drinking outside in other region of Nigeria , but can be drink and swallow as Eba in south west of Nigeria. Some of the common varieties of white Garri are

Garri Ijebu Garri Iwo Garri Egba

Yellow Garri It has a yellow color and it is native to South South and South East region of Nigeria. The yellow color is formed when palm oil is added to it and it is added so that it can look appetizing. It is majorly used for making Eba common swallow food in southern region and also in the middle belt.

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Operation of garri processing

To turn cassava into garri, it require four process which are:

1) Peel, wash, grate and ferment cassava by adding large amount of water to it for five to seven days.

2) Using hydraulic press, dewater the soft cassava and grate it again to form slur.

3) Filter the slur to remove undissolved part 4) Then fry it into garri using fryer.

Equipment needed to start garri processing business

Below are the equipment you will need to start garri processing buisness

A hydraulic press Sieving machine Sealer Nylon bags Buckets Frying machine Weighing machine Generator Filter

Niches in Garri processing business

Cassava farming Cassava is the second most lucrative of all the niches of garri business, if you chose this niche your job is to plant cassava, harvest it and sell to processor. This niche require low capital but large expanse of land.

Garri production This is the most capital intensive of all the niches and the most profitable, if you chose this niche your job is to process raw cassava into garri.

Garri distribution This also requires low capital but its profitability depend on how many kg of garri you could sell per day.

The job here is to act as middle between garri processor and consumer; you will buy processed garri from processor and sell to wholesaler or final consumer.

If you have enough money, you can take all the niches at the same time but if not grow from one niche to another, it does not matter where you start from just make sure you grow to have more profit.

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Steps to starting Garri processing business in Nigeria

Feasibility study The first thing you need to do to have a profitable garri business is to conduct a feasibility study, to see if the business will be profitable and how profitable it will be in your proposed location.

Answer the following question in your feasibility study:

How easy to get your raw material (cassava)? How are you going to sell the garri?

What is the purchasing power of your consumer?

Does your proposed location have access to road?

Business plan Bad plan is better than no plan, write down your vision for the business and how you will get there from year to year at least your projection should not be less down two years and maximum of three year for the sake of clarity.

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Though there is high chance that you will sway from your business plan before you reach your second year.

Then why should I write it?

You never can tell you might want to expand your business in the future which certainly will require capital from bank or investor, the first thing they will ask for is your business plan.

Register your business If you are operating small scale garri business you might not border yourself about business registration but if it is medium or large scale please do well to register your business with Corporate Affairs Commission (CAC), it will save you from future confrontation with the authority.

Building your processing plant Depend on your scale of production 1 plot to 3 acres should be enough for your plant and it should be situated in well drain land, please avoid water log area. Your garri pant should be partition into the following section.

Wet section As the name imply, this is where you will carry out cassava peeling, washing, grating, pressing and fermenting.

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Dry section This where you will fry and sieve your garri. It compose of two room one for the operation and the other for packaging and storing.

Source for your raw material There are two way to get cassava which is your raw material; either you plant cassava yourself or buy from farm the major difference between the two is that, your cassava farm can be attacked by disease or pest which might affect your processing.

When sourcing from farmer note the following

To buy at low price buy by acre not bag of cassava, what I mean is that buy yet-to-be uprooted cassava.

Avoid middle men

Take random sample of the cassava and check the inside and outside.

Wherever you buy from make sure it is accessible by road.

When sourcing from your farm note the following

Make sure you plant the stem well; usually it should be 45 degree to the ground.

Weed regularly

To have bountiful harvest, use fertilizer.

Packaging your garri

Common way of packaging garri is to pack it inside 50kg sack containing 20 to 22 paint rubber. Then it will be sealed. To avoid dampness put the garri in an open place and it should be put out of reach of pest.

Marketing I’ve heard about people lamenting that they could not sell their garri, the problem of this people is that they refuse to do their feasibility study, if they do it they will know their target customer and how to reach them.

To avoid this make sure you do your feasibility study and before processing garri get a buying promise form wholesaler or consumer and write down the quantity they promise to buy, please do not exceed this quantity, in fact produce lower than the quantity.

Profit and cost analysis of garri business

Note: the price might have go up or reduce Cost of heavy equipment

Grater – #300,000 Presser – # 150,000 Fryer – # 150,000 Sieving machine – #100,000 Weigh machine – # 50,000 Total = #750,000

Profitability of garri processing business

Let say you will be producing 30 bags of cassava, you will need: 6 tons of cassava = #150,000 Peeling (machine + hand) = # 10,000 Pressing + Frying (labour) = 15,000 Firewood for frying = #10,000 Miscellaneous = #10,000 Total cost = #195,000 1 bag of garri = #15,000 30 bags of garri = #450,000 Profit = #450,000 – #195,000 =#245,000

Challenges of garri processing business

Up and down of garri price Garri price is not regulated it can go up and down at any moment which can affect your business.

Solution Note the season garri price normally go down and when it normarly comes up so as to prepare for such season.

Pest Pest especially rodent are enemy of garri, they can finish 50kg bag in a night. Solution Store your garri well and deal with the rodents by using rat catcher, you can use anything apart from poising.

Spoilage If garri stay long in storage it can get spoil. Solution Process gari you can sell at least in a week.

Question and answer

Is garri business profitable? Very profitable, though it require large capital.

How do I process garri locally It is the same process used in mechanical processing just that instead of using machine you use hand.

The processing steps are:

Peel, wash and soak cassava inside water

Packed the soaked cassava inside thick bag

Tie the bag mouth and place a stone on it to press out the water

Leave it for three to seven days to ferment

After the water is out, separate the undissolved cassava

Grate the dissolved ones (slur) inside large pot.

How profitable is garri processing in Nigeria Garri is very profitable; you can make as much as #1,000,000 profits with operating cost of #450,000

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Garri: A Guide to West Africa’s Staple Food

Garri, a by-product of cassava tubers is a popular staple food common to the people of the rain forest belt of West Africa.

Because of it’s year round availability, swelling capacity (garri has the capacity to triple in volume on contact with lukewarm water or cold water) and how ridiculously affordable it is at grocery stores and the market, garri has aptly been nicknamed by many as ”food for the common man”.

Table of Contents

What is garri?

Garri is a creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.

It is made by crushing cassava roots into a wet mash, then fermenting and sieving into small fragments known as grits. The grits are then fried with cooking oil to develop into a dry, free flowing product.

Cassava is the root tuber used to make garri. It is one of the most popular and widely consumed food crop in Africa even though it’s origin traces back to South America.

Raw cassava, both the sweet and bitter varieties also contains cyanide, which is toxic to ingest and can present negative health effects like goiter, ataxia or even partial paralysis.

Processing raw cassava into different products like farinha, tapioca, cassava flour or garri—which is our main focus in this article, significantly reduces the total cyanogenic content to a level safe for human consumption. Boiling or baking too is another option.

It can be achieved traditionally, in smallholder units, with the aid of rudimentary tools and methods, or modernly, using avant-garde machinery and techniques.

Both processes involves the use of manpower, mostly mid-aged women and their children, but the traditional method requires more.

It can be mixed with other ingredients like cocoyam or soybean, or made with supplement rich oils like soya bean or coconut to increase the nutritional content.

Garri made in local smallholder units is believed to have a better nutrient profile and lower toxic cyanide compared to the industrially processed one. This is due to the longer fermentation process observed in the local method as compared to the industrial method.

Types of garri

Garri can also be bland, mild sour or acidic sour, depending on how long the cassava mash was set aside to ferment. Putting it all together, garri can be classified into two groups based on color and into three groups based on taste.

Types of garri based on color:

White garri derives it’s cream white color from the use of white-fleshed cassava roots during it’s production.

Yellow garri fried using red palm oil is often lower in cyanide content and more finer in texture compared to the white variant and the one obtained from a yellow root cassava.

Similarly, yellow garri obtained from yellow-fleshed cassava tubers is often higher in Vitamin A content compared to the ones obtained from either of the two methods, even though the palm oil processed garri also contains a decent amount of vitamin A.

Putting in other words, garri processed for a period less than two days would develop a bland to mild sour taste, while that processed for periods between 3-5 days would develop an acidic or very acidic sour taste.

What does garri taste like?

The taste of garri can vary from bland to acidic sour depending on how long the cassava mash was left to ferment. This can vary region by region, as different population can crave different levels of fermentation.

For example, consumers in the south-eastern part of Nigeria and most part of Ghana prefer a sweet to mild, sour taste in garri, while people of the south-western part of Nigeria prefer an acidic taste in garri.

How garri is eaten across West Africa

There are different ways garri is consumed across West Africa. The most common ways include.

How to store garri

Proper storage of garri will prevent deterioration, moisture absorption and mold growth. Garri should be stored in moisture impermeable bags like polyethylene-lined polypropylene sacks, plastic-lined polythene sack, rice bags or plastic buckets. The seal should be air-tight as well. Garri stored under these conditions can last for up-to a year.

Nutritional value of garri

Cassava used to make garri is a significant source of carbohydrate (energy) and also provides a small amount of fiber, minerals and vitamins.

Overall, the nutrient profile of garri is unremarkable as the amounts of vitamins and minerals it provides are minimal. A cup of white garri provides nothing but calories added with a small amounts of supplements and dietary fiber.

Yellow garri–made form yellow-fleshed cassava and the one treated with red oil, however, contains a decent amount of Vitamin A but with lesser starch and other nutrients.

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The processes involved in garri production

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Garri is produced from cassava tubers and popularly known in Africa. It is one of popular edible food in west Africa. Especially in Nigeria. Whether mechanical garri production or manual production, the processes involved in garri production are roughly similar. It mainly includes washing and peeling, crushing, fermentation, dewatering and frying. In this article I will show you how the processes involved in garri production.

1. Washing and peeling

Usually knives will be used to peel the cover of the cassava. Then use a lot of water to wash the peeled cassava by hands.

If you have a large scale garri production, dry sieve, paddle washer and cassava peeling machine are needed.

Dry sieve machine is to remove attached impurities. In the paddle washer machine, first layer of cassava tubers can be removed. After that, cassava peeling machine is used to remove the second layer of roots. At the same time when cassava is peeled, spray water will be open to clean and wash cassava roots. The 2 garri producction machines achieve its functions all by means of friction.

2. Crushing

Firstly you can cut the cassava tubers into medium sizes by knife. This is because smaller sizes increases the speed which will save labor for cassava crushing. Then the peeled cassava roots are crushed by cassava grater machine. At this stage, people usually choose crushing cassava by machine. Because the machine can save time and labor. After crushing, we can get cassava mash.

3. Fermentation

The grated cassava is pulpy which needs to be packed into bags for fermentation. At least 2 days later, cassava mash fermentation is finished.

4. Dewatering

Someone will squeeze the water by simple wood board. Water is squeezed out by pressure and gravity.

If you want to be fully dewatered. Put bags containing fermented cassava mash into hydraulic press machine to complete dehydration process and get wet cakes with moisture around 40%.

Pouring the dewatered cassava into the pot for frying and stirrer constantly. Also there need enough firewood for fire to fry the dewatered cassava.

If you want to get high quality and good taste garri, you can use food grade stainless steel frying machine to ensure hygiene of finished product.

This is the whole processes involved in garri production. If you want to produce high quality and large garri, the garri production machine will be a good choice. Contact us to get more information about garri production machine.

Prev: The features of wet method of processing cassava starch

Next: How to solve the problem of starch with high water content in flash drying process?

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How to prepare garri from cassava tubers, guest author: onyeagba joseph chinonye.

Process for Making Garri

by TRWCBlogger | Jul 8, 2020 | Blog | 0 comments

The overall process to prepare garri is as following:

Garri is a carbohydrate based food consumed in many West African countries, Nigeria and Igboland. Processed from Cassava ( akpu ), Garri in its raw form is creamy-white or light-yellowish flour with a slightly fermented flavor.

Essentially, both varieties of Garri have the similar processing methods; the yellow color can be achieved simply by adding a few drops of palm-oil ( mmanu nri ) to the cassava flour during the frying/drying stage. To produce Garri from cassava tubers, the following are required:

1.Cassava tubers ( apku ): Harvested from farms and must be used within seventy-two (72) hours.

2.Kitchen knife ( mma ): Will be used to peel off back of the cassava and cut them into smaller sizes.

3.Water ( mmiri ): To achieve maximum hygiene, water would be required to wash the peeled cassava tubers as many times as possible. After thorough washing, the cassava tubers are packed into sack(s), bowls or a wheel  barrow for easy transportation to the cassava mill.

4. At cassava mill: At the mill, the washed cassava would be grinded, packed into sacks and drilled to dryness (fermentation occurs at this stage).

A typical Garri mill in Igboland

A cassava grinding machine

A mill attendant

5.Sieve ( nyo ): Required to sieve off the fine cassava powder from the other constituent particles.

A woman demonstrating how to use the sieve

6. Frying pan ( agbada ): Required to fry the fine cassava powder until it is dry.

Demonstrating how to use the frying pan.

7. Firewood ( nku ): A source of heat. 8. Sacks ( akpa ): Will be used to pack the dry cassava powder (Garri). 9. Palm-oil ( mmanu nri ) – optional: Can be added to the fine cassava powder at the frying stage if a “yellow” Garri is desired.

Garri can be served in two prominent forms:

Preparation Process: Utara : A reasonable quantity of Garri is added little-by-little into a bowl of boiled water until the mixture becomes saturated. A wooden stick( eku ) is used to stir the content of the bowl until it is even. Serve the Utara with any native Igbo soup in different dishes.

Soaked: A reasonable amount of Garri is poured into a hollow plate or cup of clean water and allowed to soak for about thirty (30) seconds. The soaked Garri can be served with groundnut seeds( opapa ), dried meat ( anu nkpo ) or bean cake( moi-moi/akara ) with a little amount of sweetener if desired.

Beside Rice( osipaka ), Garri is arguably the most consumed food in Igbo land; hence, its nickname “The common-man’s food”.

Source:  igboguide.org

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Garri Processing Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business Plans » Agriculture Sector » Agro Processing

Are you about starting a garri processing company? If YES, here is a complete sample garri processing business plan template & feasibility report you can use for FREE .

Okay, so we have considered all the requirements for starting a garri processing business. We also took it further by analyzing and drafting a sample garri processing marketing plan template backed up by actionable guerrilla marketing ideas for garri processing businesses. So let’s proceed to the business planning section.

Garri is one of the most staple Nigerian diets because not only is it cheap, but it is easy to make and can be taken in majorly two ways that are fast to prepare. Those in the garri business know that this is the fastest way to make money especially in the agro processing industry.

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While the business is one guaranteed to bring a lot of money for any entrepreneur, it is however not an easy business and is highly capital and labor intensive. To start this business, you would require previous experience in the field or simply carry out a thorough research that will enable you know what is needed in the course of starting and running the business.

If you do not have an inkling of how a business plan is written. That is fine because you can use an existing template to start working on yours. Below is a sample garri processing business plan that should aid you in writing your own business plan;

A Sample Garri Processing Business Plan Template

1. industry overview.

Cassava, the raw material used to make garri is a source of food to nearly three quarter of the world population. The crop is regarded as a staple diet in most developing countries in the world, and is ranked the third after rice and maize. Cassava is popular because it can grow even the poorest conditions (poor soil and inadequate rainfall).

Nigeria is the largest producer of Cassava in Africa; producing over 41 million metric tons per annum, followed closely by the Democratic Republic of Congo. Most Cassava used in Nigeria are grown in the Southern parts of the country (South West, South- south, and South East) and in the Middle Belt and are mostly used to meet domestic demands within the country.

Globally however, Thailand is the largest producer of this crop as they produce and export cassava products worth over $20 billion annually.

This therefore makes 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 turning to Garri.

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, and while there is no substitute for the garri consumed via the cold process method, the few substitutes available for garri taken during the hot process are expensive, which leaves consumers with no alternative than to stick to garri.

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.

2. Executive Summary

Koko Quality Garri Processing Ventures is a business that has been registered under the Corporate Affairs Commission (CAC) and also legally licensed by the National Agency for Food Drug Administration and Control (NAFDAC) here in Ogun State. We have also acquired the necessary licenses needed to run a plant without running afoul of the law here in Ogun State.

Our aim of starting this business is to ensure that our clients both domestic and international get processed garri of the finest quality. We intend to process for sale white garri (Ijebu and normal) and yellow garri so as to be able to cater to our teeming customers.

We know how vital it is to be located in a place that is convenient for both our customers and employees. Our garri processing plant therefore is located in a conspicuous area and close to the road, which makes the location very strategic for our suppliers and distributors as well as our customers.

This fact alone we know is enough to make us become the leading brand that we hope to become in the industry. Due to our desire to attain and retain the leadership position amongst our peers in the industry, we intend to pursue excellence both in the processing and delivery of our processed garri to customers.

Due to this fact we intend to hire and train only the best employees who will be able to deliver our vision and communicate our brand to our existing and potential customers.

We also know how valuable our customers are to us and so we intend to treat them right by offering them excellent customer service of a standard never seen before in this industry. Our clients will be able to reach us physically and even online as we will be available through all avenues to be able to attend to their inquiries, orders, suggestions and complaints.

Koko Quality Garri Processing Venture is owned and managed by Alhaji Taofeek Lateef with input from several member of his extended family. Alhaji Taofeek Lateef will be involved in the day to day operation of the garri processing plant.

Alhaji Taofeek Lateef has a B. Sc in Agric Economics from the University of Ilorin and is presently running an MBA from the University of Ibadan. He has vast experience in the agro processing industry and will therefore bring his knowledge to bear in this business.

3. Our Products and Services

Koko Quality Garri Ventures is a business that has been licensed by the National Agency for Food Drug Administration and Control to process garri that will be used in households as well as in commercial places.

We have also registered with the Corporate Affairs Commission and have fulfilled all other necessary obligations that will enable us make profit and grow as a business. Some of the products and services we intend to indulge in as a business includes;

• White garri (Ijebu and normal)
• Yellow garri
• Consultancy Services
• Training and Coaching

4. Our Mission and Vision Statement

• Our vision is to be the preferable garri for customers in Ijebu, Ogun and the whole of Nigeria as well.
• Our mission is to ensure we process garri of the highest quality using the best machines and resources. We also intend to ensure that our processed garri does not only meet the needs of our household clients but become a profitable business for our partners and distributors.

Our Business Structure

Knowing how our vision is to be the most preferable garri for our customers, we have decided to ensure that we draft a business structure that will allow us not only achieve all our intended goals and objectives but also enable us build a solid business foundation as well.

One of our top priorities is to ensure that we hire the best professional hands that have the required necessary experience, are dedicated and that will ensure that the business runs smoothly. We intend to ensure that our employees get the best training obtainable in this industry and also have welfare packages that will place our companies as one of the best places to work in.

We also intend to provide excellent customer service by hiring those with the experience of handling customer orders and complaints efficiently. We know how important it is to get the right fit for this task as they will be communicating and representing the brand to our various customers.

Those we intend to employ to handle various tasks with assigned roles and responsibilities for the growth of Koko Quality Garri Ventures include;

Managing Director

Admin Manager

Marketing and Sales Executive

Purchasing Manager

Accountant/Cashier

Store Manager

Front Desk Officer

Security Guard

5. Job Roles and Responsibilities

• Makes strategic decision on behalf of the company and ensure its implementation
• Represents the company especially in areas of contracts and negotiation with high level clients
•  Controls overall resources and expenditures
• Ensure that the business is financially secured
• See to the day-to-day running of the business
• Handles the sourcing and recruitment of able hands to run the business
• Communicates the vision and corporate culture of the business to employees
• Sees to the welfare and promotion of employees
• Create a workable marketing strategy and plan for Koko garri business
• Develop a workable budget in collaboration with the Managing Director and Accountant
• Responsible for using conventional and non-conventional means to attract clients
• Carry out market research so as to have a better understanding of the target market
• Sources for reliable vendors and suppliers for the business
• Prepare purchase orders and requisitions on behalf of the company to suppliers and vendors
• Maintain accurate report of goods ordered for and those received
• Develop a workable budget for the purchasing department in collaboration with the Managing Director and Accountant
• Carry out a thorough analysis of the income and expenditure of the business
• Works with the Managing Director to prepare a workable budget for the business
• Resolve discrepancies that have occurred by reconciling bank statement with cash statement
• Work with the purchasing manager and offer advices and suggestions where necessary
• In charge of store and inventory by keeping an accurate logbook detailing stock levels
• Ensures that the store is conducive and well maintained
• Ensures that the racks and shelves are stocked properly so that products do not fall off unnecessarily
• Ensures that the store is well secured to prevent theft
• Promptly answers phone calls of customers either for orders or inquiries
• Responsible for scheduling necessary appointments
• Ensures that guests sign in and out so as to verify their identity
• Acts as a liaison between management staffs and clients
• Responsible for securing the premises and properties of Koko quality garri processing venture
• Prevent any security related incident from occurring especially within official premises
• Report any suspicious activity to the relevant department
• Be alert at all times especially at entry and exit points within the premises
• Ensure that the premises is kept clean at all times
• Ensure that the restrooms are clean for staff and customers
• Replenish restroom with necessary facilities
• Report broken or spoilt facilities to management
• Ensure that the products are transported and delivered to its proper destination
• Keep detailed records by maintaining a log book recording distance traveled and fuel consumed
• Ensure that van is in good shape to take the journey
• Carry out regular maintenance and light repairs on the delivery van

6. SWOT Analysis

Even though garri might be a very popular food taken by almost anyone, starting the business and becoming profitable is another ball game altogether, as this is a business that is both capital and labor intensive. Since we have the required cash in starting and operating the business, we also intend to hire the best hands that will help run the business profitably.

However, just like any business out there, we know that we have certain strengths that will ensure we become industry leaders, and several weaknesses that we would need to work on if we intend to become successful.

To this end, we hired a reputable business consultancy firm to carry out a critical examination and help us identify these traits (strengths, weaknesses, opportunities and threats) so that we might avoid certain pitfalls as a young business. Below is a of the critical SWOT analysis that was done on behalf of Koko Quality Garri Processing Ventures;

Our location in Ijebu, Ogun State is one of our greatest strengths as it means we are close to mega cities like Lagos State which is a thriving market, as well as other important states.

While most garri processing businesses focus on producing only Ijebu garri or plain white garri, we are going a step further to ensure we produce yellow garri as well, this action alone has attracted more customers to our business and give us leverage over our competitors in the same industry.

Also, in addition to our products, we offer training and consultancy services for small scale start-ups. Our other strengths lie in the fact that we have employed the best hands in the industry, who not only understand the garri business perfectly but also understand our vision and working towards it as well.

Our perceived weakness stems from the fact that we are operating in just one location which will seriously limit our vision of supplying to our target markets all over Nigeria. However, we are determined not to see this as a business, as we intend to expand as soon as we have begun making profit and are stable enough.

• Opportunities

Due to the fact that we are amongst the first garri processing businesses to offer more than white garri, this has cemented our role in front and has led to many start-ups requiring trainings from us, which will help boost our revenue base, especially as most of them are not close competitors.

This has also led us to consider the benefits franchising might bring to us in the near future, should we continue getting requests such as these.

Our threats are not really that significant, as there are really no government policies or economic downturn to worry about, but like every business, we take all threats seriously, and intend to act proactively to reduce or eliminate the threat.

The threat facing our business will be from having a strong competitor operating same products from around the same location.

7. MARKET ANALYSIS

• Market Trends

Garri is one of Nigeria’s staple diets and is taken in every home. If you intend starting your own garri processing business, then you will need a land where you will not only install your facility, but it must also be near as possible to your source of raw materials – which for this instance is the cassava farm.

This will help decrease the costs that will be spent on transporting your necessary raw materials from a very far location. Also, you would need to ensure that your facility is hygienic as well as conducive enough for your employees as well as the clients that would want to visit for business purposes.

A trend in the business is having several storage facilities in strategic locations all around Ogun State and Nigeria in general; this is so as to be close to customers, increase awareness about the brand and also increase patronage for the business, thereby boosting revenue.

8. Our Target Market

The target market for garri is very huge as almost every home and everyone takes this product. However, more people are likely to take one color of garri than the other depending on their location. We intend to carry out a thorough market survey that will allow us determine the quantity that would be needed to be processed for each color of garri.

Even though almost everyone takes garri in one form or the other, we are still required to market our product so as to become a preferable brand to our customers, either existing or potential. Our target market includes; households, schools, restaurants, hotels, caterers, students, single males and females.

Our Competitive Advantage

Every business that is established with the intention of making profit and intends to compete favorably with others in the industry knows that it needs to draft competitive advantage strategies that will enable it to have an upper hand over other businesses in the same industry.

Having a competitive advantage means knowing what aspects of our business are our strengths and would give us the needed advantage we would need.

One of our major competitive advantages is in our hiring or the best professionals in the industry who understands the garri processing business and has keyed into our vision of becoming the best in the agro processing industry. Our professionals will work in the best environment and have enviable welfare packages.

Also, we intend to constantly train our professionals so that their skills can be enhanced which will invariably lead to higher productivity that will be beneficial to the company in the long run. Our excellent customer service is one of our primary strength that will ensure we have competitive advantage over our competitors.

It is a well known fact that most Nigerian businesses do not invest in their customer service. However, we at Koko quality garri processing ventures know that a good customer service will increase the retention rate for our company by over 80%.

Our customer service executives are the best in the field and have a vast knowledge of garri and so will be able to inform customers, attend to requests, orders and complaints promptly and efficiently.

We intend to participate in community programs and school events as a way of getting close to our customers. We know that once customers identify with our efforts at integrating into the community through social participations, then patronage towards our business will increase.

Lastly, we intend to effectively deploy the use of the internet by using our websites and social media platforms to give customers tips and engage our customers in discourse that will further better our industry and even our customers as well.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Koko Quality Garri Ventures like any other business is established with the aim of making profit. However, our profit generation will not only come from one source as we intend to exploit other different means so as to increase the revenue base of our company.

Our main focus while diversifying will still be garri processing. Koko Quality Garri Ventures intends to generate income from the following sources;

• Sale of processed white garri (Ijebu and normal)
• Sale of processed yellow garri

10. Sales Forecast

While garri might be a staple diet taken by almost everyone, we are however aware of the fact that everyone cannot buy from one source, this does not mean that there aren’t garri processing businesses that have a large share of the market than others.

These businesses have certain factors going for them, chief of which is location. We therefore after having carried out various feasibility studies, have seen that our location is favorably suited to increase our sales.

Another factor in our favor is the fact that most garri processing businesses in Ogun State and around process only white garri (Ijebu and normal) which limits them to just certain segments of the market. However, our additional product (yellow garri) is guaranteed to not only enlarge our revenue base but also ensure we make enough profit to run our business without external injection of funds in the first three months.

Our sales forecast was carried out critically by a reputable business consultant that was hired for this purpose. The sales forecast is based on information gathered from other already established business and start-ups both in the garri processing industry in Ijebu, Ogun State.

Based on location, the sales projection for Koko Quality Garri Processing Ventures is stated below:

• First Fiscal Year-: N5,500,000
• Second Fiscal Year-: N9,000,000
• Third Fiscal Year-: N16, 000,000

N.B: The above sales projection is totally in line with what is obtainable in the industry. The projections are also based on the fact that all factors that were considered during the analysis remain constant – such as the economy, lack of strong substitutes, and the arrival of no major competitors. Also, it is worthy to note that at any given point in time, the above projections might be higher or lower.

• Marketing Strategy and Sales Strategy

Marketing is a very important aspect of any business, for without marketing a business can fail. Marketing has a double advantage as it not only generates revenue for the company but also ensures that awareness is created for the company directly or indirectly.

It is therefore important that marketing strategies be drafted before a business becomes operational. During the course of running the business, these strategies would need to be constantly monitored and reviewed, with the less effective strategies being dropped or modified by the Managing Director in collaboration with the marketing and sales team for the growth of the business.

At Koko Quality Garri Ventures, we intend to ensure that we adopt several marketing strategies towards ensuring that our existing customers are aware of our drive towards success. Also, our sales strategies will be done in such a way as to ensure we penetrate the market, therefore creating a wider reach.

To achieve this, we intend to ensure that we develop just the right strategies that will not only keep our loyal customers glued to us but also attract new customers as well. Some of the marketing sales strategies that we intend to use are:

• Place adverts in local newspapers as well as in local radio stations about our garri
• Visit markets and introduce Koko quality garri to garri traders (wholesalers and retailers)
• Throw a unique opening launch party that will attract interest
• Use our official website to vigorously promote our garri processing business
• Empower our marketing and sales team to positively push and better communicate our brand to customers
• Create unique and engaging handbills and distribute them in strategic locations
• Engage in one on one marketing
• Encourage our loyal customers to refer us to others
• Mae use of our social media platforms to promote our products and services

11. Publicity and Advertising Strategy

Due to the fact that almost everyone takes garri, there have sprung up many garri processing businesses all striving to get a share of the market.

Even though we believe that our products and services are uniquely different from that of our competitors, we still believe that we would need an intense publicity so as to ensure increased customer awareness and also increase our earnings therefore solidifying our spot amongst the leading brands in this industry.

We know how important it is however for us to ensure that we are well known in Ijebu, Ogun State before spreading our wings and expanding to other states and invariably, the whole of Nigeria.

Therefore, most of our publicity and advertising strategies would first be focused on Ogun State where we not only intend to increase awareness about our products and services to existing and potential customers but also ensure that our activities leave our business etched in the mind of the public.

Some of the platforms we intend to use in publicizing and advertising our garri processing business include;

• Using our van in road shows to tell people in targeted areas about our products and services
• Placing adverts in local newspapers and on radio stations
• Distributing fliers and legally posting same in strategic points
• Sponsoring school and community relevant activities
• Creating a website and using the platform to increase awareness of our existence
• Using social media platforms such as Facebook to promote our products and services as well as engage our audience
• Use recognized holidays to organize socially relevant programs
• Ensure that all our staff wear customized tee shirts that will allow customers know of our business
• Create a unique logo and slogan that can be easily remembered by existing and even potential clients

12. Our Pricing Strategy

Setting the right price for a product is very important as this can either draw more customers to one’s business or make them go to over to competition instead.

Garri is priced depending on the quantity that is bought by the customer. We intend to have different pricing options for our bulk buyers and our normal buyers. We do not intend to charge higher than what our competitors are currently offering neither do we intend to charge too low so as not to cause an unnecessary price war.

Our pricing will also be done in such a way that all our costs – overhead and running expenses – are adequately covered, so that we do not run at a loss. We would however consider selling a bit lower than current market price in our first few months of operation, so as to attract more customers to our business.

• Payment Options

At Koko Quality Garri Venture, we intend to ensure that we have a payment policy that caters to all our different customers regardless of the category. Our payment options are in line with the financial regulations of the Ogun State government and that of Nigeria as a whole.

The payment options that we intend to make available to our teeming customers include;

• Payment via Point of Sale (POS) Machine
• Payment via Cheques
• Payment via Cash
• Payment via Bank Transfer
• Payment via Bank Draft

Because we always have the convenience of our customers in mind, we have carefully chosen platforms with our ban which has a great reputation that will ensure that our products and services are paid for without stress to either us or our customers.

13. Startup Expenditure (Budget)

Setting a budget before a business becomes operational is very vital. The budget allows an entrepreneur know what exactly would be required for the business to become successful and where to allocate resources to.

While it might be in one’s favor to find out what the general start-up budget is for this kind of businesses, it is also pertinent to note that our own budget might eventually be lower or higher depending on several factors such as location, existing government policies and economic conditions.

However, since our intention is to start on with low costs when necessary, we intend to ensure that some of the equipment we would need to use are gotten at fairly used. We do not intend to get the main processor as fairly used as we want something that would last us for a very long time.

Some of the requirements we would need to fulfill in order to successfully start our garri processing business are;

• Fees for incorporation and other legal requirements – N100,000
• Obtaining of licenses and permits as well as accounting software – N150,000
• Insurance coverage (general liability, property insurance and workers’ compensation) – N50,000
• Facility rent for a year and renovation – N350,000
• Operational cost for at least three months (employees’ salary, bills payments) – N250,000
• Cost of purchasing and installing garri processing equipment – N3,000,000
• Cost for start-up inventory (Cassava, Palm Oil) – N800,000
• Cost of storage facilities (racks, ventilation) – N100,000
• Cost of hiring business consultant – N50,000
• Cost of fairly used distribution van – N800,000
• Other start-up expenses (furniture, phone, computer, printers, stationeries) – N200,000
• Marketing budget (for promoting launch activities and the business generally for at least a year) – N150,000
• Cost of launching a website – N30,000
• Cost of garri processing plant launch – N50,000
• Miscellaneous – N50,000

Based on the above estimate, we would require at least N3.2 million in order to successfully start and run a standard garri processing plant in Ijebu, Ogun State. The amount accounts for all expenses for at least three months to a year, which includes employee’s salaries and other operating expenses.

Generating Funding/Startup Capital for Koko Quality Garri Processing Business

Having the required start-up capital for any business you intend starting is very essential. Any entrepreneur who does not have the capital necessary to start a business might see his business idea remaining just a dream and not becoming a reality.

The necessity of having finance is also necessary so that the business can run smoothly, and generate enough money to fully run itself.

Koko Quality Garri Ventures is a business owned by the Lateef family, an entrepreneurial family with businesses in various industries. This has always been regarded as one family business that do not intend to source for external investors. However, due to growth and expansion plans, we intend sourcing for capital from just two sources.

The areas which we intend to source for start-up capital for our business includes;

• Sourcing for loans from family members
• Sourcing for loans from Micro-finance bank

N.B: Having been able to generate N3.2 million from family members, we were able to get approval for the sum of N3,000,00 from a reputable micro-finance bank with a good interest rate and repayment option that will not stifle the growth or our business.

14. Sustainability and Expansion Strategy

Every established business’ aim is to make enough profit that will sustain the company and also ensure that growth and expansion takes place. However, before we can make this profit, we know that certain factors need to be in place to ensure that we have a chance at sustainability.

The reason why most businesses exist is because of its customers, as without having any customers, one’s business might not only remain stagnant but fail in the end, because customers inject money into the business that will keep it running.

Due to this fact, we intend to ensure that we treat our customers right by ensuring we promptly attend to their requests, orders and complaints. We also intend to ensure that our loyal customers and those who refer us are given discounts on certain quantity of garri they buy from us.

Having customers isn’t enough, but hiring the right people into the right positions is also paramount to us. Our employees will not only be professionals with vast experience, we also intend to ensure that they have the best welfare package necessary to improve their productivity, and also the best training to enhance their skills and make them better than their peers in the same industry.

Aside having the required start-up capital necessary to start the business, we know that if the above factors are correctly done, we will be successful at not only sustaining the business and also expanding the business in the long run as well.

Check List/Milestone

• Business Name Availability Check:>Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• writing of business plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Graphic Designs and Printing of Packaging Marketing / Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Creating Official Website for the Company: In Progress
• Creating Awareness for the business both online and around the community: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Opening party / launching party planning: In Progress
• Establishing business relationship with vendors – wholesale suppliers / merchants: In Progress
• Purchase of trucks: Completed