NextGen Cassava project develops new gari product for consumers in Benue, Imo, and Osun states

Traditionally, the cassava mash used for gari production in Nigeria is left to ferment between 48 and 96 hours, depending on its quality. Thus, there is high variability in the sensory attributes and consumer acceptability of the gari Additionally, the fermentation process takes longer in some communities where highly sour gari is preferred, reducing the…

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