Prix FOB
Obtenir le dernier prix|
- Minimum Order
Pays:
Nigeria
N ° de modèle:
0031
Prix FOB:
Localité:
Nigeria
Prix de commande minimale:
-
Commande minimale:
-
Packaging Detail:
Bags
Heure de livraison:
15-20 Dys
Capacité de Fournir:
-
Payment Type:
-
Groupe de produits :
-
Personne àcontacter Ms. Ajibike
Plot 269, Ngozi Okonjo-Iweala way, Abuja, Wuye Abuja
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.
| Pays: | Nigeria |
| N ° de modèle: | 0031 |
| Prix FOB: | Obtenir le dernier prix |
| Localité: | Nigeria |
| Prix de commande minimale: | - |
| Commande minimale: | - |
| Packaging Detail: | Bags |
| Heure de livraison: | 15-20 Dys |
| Capacité de Fournir: | - |
| Payment Type: | - |
| Groupe de produits : | - |
