Producing Gari from Cassava: An illustrated guide for smallholder cassava processors
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Permanent link to cite or share this item: https://hdl.handle.net/10568/76815
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Gari – a popular and increasingly marketable food in West Africa – is one of many food products that can be produced from fresh cassava roots. This practical guide focuses on building the capacity of smallholder farmers and food processors to produce gari as a profitable business. Easy to follow, it uses photographs to illustrate how to design a cassava processing centre, selecting techniques to improve product quality, good hygiene practices and expanding your market.