GARI FACTS

Gari is a granular flour made from fermented, roasted cassava. It is a staple food in West Africa, versatile, and highly shelf-stable. It has a tangy taste and can be eaten as a cereal (soaked in water/milk with sugar/groundnuts) or cooked into solid meals like eba.

Industry Applications:

• Food & Beverage:

  • Packaged gari for diaspora markets (1–5 lb bags).

  • Ingredient for African restaurants and caterers abroad.

  • Processed into instant gari (just add hot water).

• Snacks & Confectionery:

  • Gari mixed with sugar, coconut, or chocolate for snack bars.

  • Sweetened gari drinks gaining traction in Afro-fusion cafes.

• Agro-processing:

  • Raw material for further starch processing

• Gluten-free baking flour blends (substitute in bread/cakes).

• Crossover snacks: gari energy bars, gari chips, flavored instant mixes.

• Functional foods research: exploring resistant starch in gari for gut health.

• Diaspora & cultural kits: packaged with soups/sauces for complete meal sets.

NAICS Codes:

• 311221 – Wet Corn Milling (comparable for starch/tapioca-like processing).

• 311999 – All Other Miscellaneous Food Manufacturing.

• 424490 – Other Grocery and Related Products Merchant Wholesalers.

Entrepreneurial Angle:

• Market gari in diaspora-heavy U.S. & European cities where demand is consistent.

• Innovate with instant gari porridges or flavored versions (chocolate gari, vanilla gari).

• Leverage its low-cost production vs. high-value packaged retail prices abroad.

• Position as a heritage food with modern convenience packaging.

Market Strength & Forecast:

• Global cassava-derived products market is growing due to gluten-free demand.

• Diaspora markets (U.S., UK, Europe) show strong, steady demand for gari as a cultural staple.

• Innovative brands are carving space by marketing gari beyond African communities as a nutritious, versatile grain product.