Journal of Agricultural Research and Development

The AJOL site is currently undergoing a major upgrade, and there will temporarily be some restrictions to the available functionality.
-- Users will not be able to register or log in during this period.
-- Full text (PDF) downloads of Open Access journal articles will be available as always.
-- Full text (PDF) downloads of subscription based journal articles will NOT be available
We apologise for any inconvenience caused. Please check back soon, as we will revert to usual policy as soon as possible.

DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Assessment of Gari Processing Technologies in Oja-Iya Area of Ilorin Metropolis

OR Karim, AA Karim


Gari (fermented cassava meal) is one of the most popular carbohydrate foods that is being processed majorly through the traditional technologies in Nigeria. This study was conducted to assess gari processing technologies in Oja-Iya Area of Ilorin West local government area of Kwara State, Nigeria. Data were collected through questionnaire and observation methods. Highest percentages of gari processors procure their raw materials from farmers and market places. Gari processors greatly patronize cooperative societies for their loans. Greater numbers of people involved in processing activities were female above 30 years of age. Gari frying over a wood fire was the most popular method. Large scale gari processing was largely unsuccessful in the area because of lack of modern technology, high overhead costs, and lack of requisite technical expertise for operation and maintenance of sophisticated, capitalintensive equipment. Recommendations were made towards upgrading traditional gari processing technologies in the study area.

Keywords: Carbohydrate, Cassava, Gari, Traditional Technology


Full Text:

No subscription journal articles available during site upgrade.

AJOL African Journals Online