Nigeria is the largest producer of cassava roots in the world. This implies availability of raw materials to cassava processors. Also, gari, a by-product of cassava, is a popular staple eaten by almost all Nigerians. A population of about 200 million people is definitely a huge market for producers. Head of Agro-Economy Desk, FEMI IBIROGBA, writes on the basic requirements for starting a gari processing business.
The Consultative Group on International Agriculture and Research’s (CGIAR) estimation of gari production per annum in Nigeria is nine million metric tonnes.
Gari is made from cassava, the main food crop across West Africa, and Nigeria is ranked the largest producer of the root crop in the world. This ensures availability of raw materials for production of gari.
One of the factors in production business survivability and success is constant and timely supply of affordable raw materials. Hence, production of gari is enabled with the all-year production and supply of the root crop as obtainable in Nigeria.
Communication and Knowledge Sharing Expert of the International Institute of Tropical Agriculture (IITA), Godwin Atser, told The Guardian that the country produces over 50 million metric tonnes of cassava yearly, making it the largest producer so far.
The word ‘gari’ is believed to have its origin in Hausa language and it is used for granular powder. However, it has metamorphosed into a national, if not regional or international staple.
It is consumed in different forms. Some people, tertiary institution students inclusive, soak gari and eat it with fried meat, chickens, barbecue or groundnuts and sugar. Gari is also sprinkled on cooked beans. The thick, starchy eba is prepared with hot water and is eaten by almost cultures in the country.
Why investing in gari production?
Gari implies a big business in Nigeria, not only because of a huge and growing population, but also because it serves the need and budgets of the resourced impaired Nigerians.