ISHS Acta Horticulturae 380: Symposium on Tropical Root Crops in a Developping Economy
GARI PROCESSING IN IBADAN METROPOLIS: FACTORS CONTROLLING QUALITY AT THE SMALL-SCALE LEVEL |
| Author: | M. Olayinka Sanni |
| DOI: | 10.17660/ActaHortic.1994.380.40 |
| Abstract:
The quality of gari, a dehydrated, storage cupboard staple food obtained from roots of cassava (Manihot esculenta Crantz) is known to be quite varied. A 30-point questionnaire was administered to 65 small-scale gari processors (SSGP). All the SSGP were women who purchased cassava roots 1–3 days after harvest. Peeled roots were grated by power-graters which were rust-prone. Fermentation period varied from 1 to 5 days for mash dewatered by hydraulic jack, to 7 days for mash dewatered by heavy stones. Over 75% of the SSGP sieved only once before toasting, using metallic or cane sieves. More than 90% of the gari was toasted in open steel pans while the rest was toasted in open clay pots. The average daily output of each SSGP was about 45 kg and had experience of gari production of 1–20 yr. The number of the SSGP has increased considerably over the last 6 yr. The main factors controlling gari quality are postharvest age of roots, formation time, and quality of equipment e.g., rust-prone nature of sieves and graters. Although the cost of rust-free equipment should be subsidised by the government, public enlightenment is also needed to educate the SSGP on ways of improving the quality of their product. The processing constraints, useful by-products and their attendant environmental pollution are also discussed. | |
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