We process cassava in to garri. We have white and yellow garri. Due to the increase in starchy food consumption here in Nigeria, the white garri is allow to ferment for seven to ten days to reduce the starch content to lowest possible level. The yellow garri is made from Vitamin A fortified casaava. The yellow garri with a low glycemic index and rich in beta carotene is essential for a healthy and a productive life.
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