Developing a Cassava Processing Quality Improvement Protocol for Small-Scale Gari Producers in Imo State

The quality of gari, the most widely consumed cassava derivative in South East Nigeria, varies significantly among small-scale processors, and a professionally designed quality improvement protocol would standardise production practices, reduce food safety risks, and enhance market competitiveness for Imo State producers. This study developed a cassava processing quality improvement protocol for small-scale gari producers in Orlu, Owerri West, and Ideato North LGAs of Imo State, South East Nigeria. A protocol development methodology was applied, drawing on quality analysis of 60 gari samples from small-scale producers (assessing moisture content, starch content, cyanide level, granule size, and microbiological load), structured interviews with 20 processors, 8 food scientists, and 4 NAFDAC regulatory officials, and review of Nigeria Industrial Standard specifications for gari. Quality assessment confirmed that 63.3 percent of samples exceeded the permissible cyanide level (10 mg HCN per kg) due to inadequate fermentation duration. Moisture content above the 12 percent maximum was found in 46.7 percent of samples, increasing spoilage risk. The protocol developed specifies minimum fermentation duration of 4 days for high-cyanide varieties, moisture reduction targets before sieving, temperature-time requirements for frying to ensure microbiological safety, and packaging and labelling guidelines for market compliance. Expert review by seven food science and processing specialists confirmed the protocol's technical accuracy. The study recommends training delivery through Imo State Cassava Processors Association with support from FIIRO.

Keywords: gari quality, cassava processing, protocol development, Imo State, food safety