Marketing of gari in Benin City and Enugu, Nigeria

Bibliographic Details
Main Authors:	Ezedinma, C.I., Sanni, Lateef O., Okechukwu, R.
Format:	Book Chapter
Language:	Inglés
Published:	International Institute of Tropical Agriculture 2005
Subjects:	garri cassava byproducts food production value chain food processing marketing
Online Access:	https://hdl.handle.net/10568/96229

Similar Items: Marketing of gari in Benin City and Enugu, Nigeria

Quick Look
Spatial integration and price transmission in selected cassava products markets in Nigeria: a case of gari
Quick Look
From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria
Quick Look
Processing factors affecting the level of residual cyanohydrins in gari
Quick Look
Gari: food for the rich or the poor consumers in Nigeria
Quick Look
Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
Quick Look
How to make Gari
Quick Look
Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors
Quick Look
Sensory and physicochemical profiling of traditional and enriched gari in Benin
Quick Look
Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
Quick Look
Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia
Quick Look
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
Quick Look
Evaluation of the chemical composition and functional properties of gari from Liberia
Quick Look
Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
Quick Look
Variability in traditional processing of gari: A major food security product from cassava
Quick Look
Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
Quick Look
Development of a Novel Integrated Approach to Monitor Processing of Cassava Roots into Gari: Macroscopic and Microscopic Scales
Quick Look
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
Quick Look
Identification of end-users' preferences of a cassava product ("Gari") in Benue and Osun State, Nigeria
Quick Look
Quality management manual for the production of gari
Quick Look
Loss of residual cyanogens in a cassava food during storage
Quick Look
Current status of cassava processing technology in semiarid areas of Central and West Africa. In The small processor and development of local food industries for market economy
Quick Look
Microscale gari enterprise: investment and profitability in cassava enterprises
Quick Look
A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
Quick Look
Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)