Glossary and Abbreviations - Unido

Fermented cassava/Gari
In Uganda cassava is fermented in three ways: a dry fermentation (Table 4.4), a wet
fermentation (Table 4.5) and a rapid ‘gari’ fermentation (Table 4.6). It is then dried and milled to
a flour, which is used as a staple in some parts of the country.
Dry fermentation
Naturally occurring moulds are allowed to grow on the peeled cassava and to soften it and
assist in the removal of cyanide (see text in Section 1).
Table 4.4. Process chart for dry fermented cassava
Stage in
Process
Cassava
Inspect
Wash
Sort/
grade
Peel
Heap
Scrape
Pound
Dry
Pound/mill
Pack
Label
Notes
Harvest as carefully as possible to reduce cuts, bruising and other
damage.
Select roots that are fresh without visible damage, rots or mould
growth. Remove any mouldy or rotting roots. Remove all
contaminants (leaves, stalks, stones, etc). Poor quality raw materials
produce poor quality, and perhaps unsafe, finished products.
Use wash tanks or special washers with potable water to remove
surface contaminants, (e.g., insects and dirt).
Remove any small areas of mouldy root.
Peel by hand using knives or peelers, or using small peeling
machines. Check that all traces of peel are removed.
Heap into piles and cover with banana leaves, grass or sacks. Leave
for 4 days to allow mould growth. This removes toxic cyanide
compounds.
Remove mould using a knife.
To a pulp in a pestle and mortar
The time needed for drying depends on the temperature, humidity and
speed of the air and the type of dryer. Check for mould growth, insect
contamination and the temperature and time of drying.
Mill to uniform particles, sieve flour.
For retail packs, use an electric heat sealer to produce moisture-proof,
airtight plastic bags. Check fill-weight and seal. For bulk/wholesale
sales use woven polypropylene, paper or hessian sacks, sealed with a
sack stitcher.
Check that label is correct for type of product. and is properly aligned.
Store
Store in a cool dry place away from sunlight.
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