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There is a great sense in this. This is because as long as we are alive, we would require good and quality food, good clothing, good shelter and good health to lead an acceptable level of existence. Nigerian communities must begin to look at developing businesses that can address these basic needs. This is why garri processing plant is one great business opportunity that fits this mould. The industrial processing of cassava in Nigeria holds much potential for investors. Cassava can be processed into different products like garri flour, fufu, tapioca, ethanol, chips, starch, glucose syrup, etc. All these products are in high demand locally and possess significant export potentials. However, restricting your plant to processing only garri flour for sale can still achieve for you the status of a large, national and/or international business. Read Also: Sowing Guide for Different kind of Crops The Garri Staple Food Garri is a creamy-white or yellow granular flour with a slightly fermented flavour and sometimes sour taste. It is made from fermented, gelatinised fresh cassava tubers. According to an article thet was wrtten in ***5, Garri is a staple food largely eaten in Nigeria and other West African countries. Even in faraway America, Australia, Europe and some other parts of Africa, people eat this popular staple food with different delicious African soups. The soaked version of garri flour taken with coconut, bean cakes (akara), beans pudding (moin-moin), groundnuts, or smoked fish, is another interesting delicacy for many people, especially when taken with cold water and during hot periods. Some even prefer to add evaporated milk and sugar to enjoy their soaked garri. Types of Garri Flour in the Market The different types of garri flour in the market depend on the method of processing, grain size and the location of Africa where it is produced. The choice of texture or size is to meet the specific use you want to put your garri to. While the fine or coarse grain garri is usually all right for eba, the extra coarse grain garri is usually soaked in water and eaten. Garri is also classified based on the period of fermentation or whether palm oil is added to it. The following are the different types of garri in the market: (1) White Garri This is the commonest form of garri found in most places in West Africa. It is fermented for two to three days without the addition of palm oil. (2) Red Garri (which is actually yellow in colour) This type of garri is commonly found in states like Edo, Delta and other Southern parts of Nigeria. It is also called Bendel garri. It passes through the same preparation process like the white garri, only that red palm oil is added to give it that deep yellow colour. The addition of palm oil helps to reduce the cyanide content and give it that unique colour. (3) Ijebu Garri This garri is made the same way the others are made, just that the fermentation is about 7 days. No palm oil is added. It is fried to become crisped, is less starchy and has a very sharp taste. People from the Western part of Nigeria like this type of garri. Read Also: The Different Nutrients Required by Crops at each Growth Stage (4) Ghana garri This garri is made in Ghana and the process is the same with the others just that the harvested and peeled cassava is soaked in water. In the case of Ghana garri, after grating the peeled and soaked cassava, it is dried in the sun before it is fried to look and feel crispy.