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1st عام

Gari

Nigeria

0031

أحصل على آخر سعر

Nigeria

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-

Bags

15-20 Dys

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الاتصال الآن

مواصفات المنتج

Type : Ground Nut Taste : Sour Shape : Powder Packaging : Bulk Shelf Life : 6 Months or more Brand Name : Women Intl Style : - Drying Process : - Preservation Process : - Cultivation Type : - Max. Moisture (%) : - Certification : - Weight (kg) : -
Color : Creamy White

الوصف

Gari is a creamy-white, granular flour with a slightly fermented flavor and a slightly sour taste made from fermented, gelatinized fresh cassava tubers. Gari is widely known in Nigeria and other West African countries.
Gari is a creamy-white, granular flour with a slightly fermented flavor and a slightly sour taste made from fermented, gelatinized fresh cassava tubers. Gari is widely known in Nigeria and other West African countries.
It is commonly consumed either by being soaked in cold water with sugar, coconut, roasted groundnuts, dry fish, or boiled cowpea as complements or as a paste made with hot water and eaten with vegetable sauce. When properly stored, it has a shelf-life of six months or more.

Principle of preservation and processing of cassava.
Cassava is fermented to remove cyanide and produce the desirable flavors. It is then roasted to destroy enzymes and microorganisms, to drive off cyanide gas, and to dry the product. Preservation is achieved by heating during roasting. A low moisture content inhibits recontamination by bacteria. Packaging is needed, especially in areas of high humidity, to retain the low moisture content.

Hygiene
Fresh cassava is a moist, low-acid food that is susceptible to bacterial and fungal growth. Hygienic practices, especially in the early stages of processing, is therefore ensure minimal contamination. All waste materials from the process is removed from the site as they are produced to avoid the risk of cross-contamination.


Process control

Washing should be carried out thoroughly to avoid contamination of the final product with peel, sand, and so on.

Fermentation is properly controlled, as too short a period will result in incomplete detoxification and a bland product. Too long a period will give the product a strong sour taste. Both over- and underfermentation also badly affect the texture of the final gari.


image Gari

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الشخص الذي يمكن الاتصال به:Ms. Ajibike

الشركة:Women Multi Agro Services Limited

عنوان:Plot 269, Ngozi Okonjo-Iweala way, Abuja, Wuye Abuja, Nigeria,

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