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Gari is a cassava semolina traditionally processed and widely consumed in West Africa. Its shelf-life is largely dependent on both its water content and storage temperature and relative humidity. This paper deals with gari`s adsorption properties in relation to water availability at 15, 25, and 30 degrees C. From the results, optimal packaging conditions can be estimated, thus providing an extended shelf-life for gari.
Purity: 99% min
Moisture: 14% max
Color: Yellow
Min. Order: 24 Metric Ton
Packing: new pp bag 25/50 kgs