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 re-contamination by bacteria. Packaging is needed, especially in areas of high humidity, to retain the low moisture content.
Raw Material: Fresh cassava should be free from microbial or insect damage and without serious bruising or cuts. It should be processed within two days of harvest to prevent deterioration and loss of quality in gari.
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, should therefore ensure minimal contamination. All waste materials from the process should be removed from the site as they are produced to avoid the risk of cross-contamination.