الوصف

Garri (also known as gari, garry, gali,cassava flakesor tapioca) is a popular West African food processed from cassava tubers. The spelling garri is mainly used in Nigeria, Cameroon, Sierra Leone, Benin, Togo and gari in Ghana. Either spelling is used in Nigeria. In some sub-Saharan regions of Africa, it is referred to as gali. 
Garri comes in various consistencies, which can roughly be categorized into rough, medium and smooth. Each type is used for a particular food. As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted. Peanuts or evaporated milk are sometimes added. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water, but with sugar and roasted peanut added. In West Africa, there are two types during garri processing, white and yellow garri. Yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour; white garri is fried without palm oil.
During garri processing plant, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and weights are placed on the bag for a day to a few days to press excess water out. When the cassava has become dry enough, it is ready for the next step. It is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. 
 
Garri processing plant equipment:
a. Belt conveyor: 1. Conveying 2. Lifting 3. adjustable speed   
b. Paddle Type washing machine: 1. rotating by paddles 2. full of water 3. Small defects are cleaning up 4. Material to the next stage automatically
c. Scraper lifter: 1. two ways of washing 2. Washing length reach to *0m 3. Washing and lifting 4. Material to the next stage automatically
d. Washing peeler: 1. peeling 2. washing 3. do not hurt the material 4. material to the next stage automatically
e. Primary grinder: 1. two ways of crushing 2. Several national patents owned 3. Low energy and high efficiency with fully automatic
f. Dewatering: By using the principle of hydraulic and self-weight, nofilter chamber cavity, will directly press and squeeze the water under putting the material into the filter bag to further reduce the moisture content.
g. Fryer: 1. Double layers with + type mixer 2. Speed automatically controlled 3. Multi heat resources can be selected 4. *4 hours continuous work available
h. Automatic packing machine: 1. Automatic weighing and calculating 2. Large adjustable weighing scope from ***0kg 3. Hand seal, Packing garri in different bags.