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Gari
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Gari

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- Minimum Order

País:

Nigeria

N º de Modelo:

0031

Precio FOB:

Lugar de origen:

Nigeria

Precio de pedido mínimo:

-

Cantidad de pedido mínimo:

-

Detalle de embalaje:

Bags

El tiempo de entrega:

15-20 Dys

Capacidad de suministro:

-

Tipo de pago:

-

Grupo de productos :

-

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Miembro Básico

Persona de contacto Ms. Ajibike

Plot 269, Ngozi Okonjo-Iweala way, Abuja, Wuye Abuja

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Especificaciones del producto

  • Type: Ground Nut
  • Taste: Sour
  • Shape: Powder
  • Packaging: Bulk
  • Shelf Life: 6 Months or more
  • Brand Name: Women Intl
  • Color:Creamy White

Descripción del producto

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.


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País: Nigeria
N º de Modelo: 0031
Precio FOB: Obtener el precio más reciente
Lugar de origen: Nigeria
Precio de pedido mínimo: -
Cantidad de pedido mínimo: -
Detalle de embalaje: Bags
El tiempo de entrega: 15-20 Dys
Capacidad de suministro: -
Tipo de pago: -
Grupo de productos : -

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A:

Ms. Ajibike < Women Multi Agro Services Limited >

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