HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS | Page 49

A COMPREHENSIVE & PRACTICAL GUIDE ON HOW TO START CASSAVA FARMING & PROCESSING BUSINESS By: Micheal B. O. Gari that is not properly processed (especially by manual methods), may not last long in storage due to its high moisture (water) content. You may choose to sell the finished product as soon as it is bagged and ready. On the contrary, if moisture content in the finished product can be kept very low (using machine production), gari is known to last up to a year in storage and will command premium prices in the market during non-harvest periods. Some things you should consider before you start a gari and cassava production business A key success factor in this business is the nearness of a gari processing location to the source of your cassava tubers. Remember, if the tubers are not processed within 48 to 72 hours, cassava may start to spoil. If your source is far from your processing area, you may have to decide on a very reliable means of transportation to get your tubers to site as soon as possible. Second, gari production can be a very manual process but the required labour is largely available and cheap. Using labour with previous experience of gari production from the interior villages (where the practice is prevalent) will be very helpful. However, this traditional manual production of garri is considered to be crude, uneconomic and unhygienic. Investment in cassava processing machinery may help to save a lot of costs and improve the quality of your gari. Several machines including Cassava graters, Fermentation racks, Hydraulic presses, Automatic Garri Fryers and Vibrating Sieves are available and can make the production process hygienic and economical. Hotlines: 09090040011, 09031617999. 49. E-mail: [email protected]