1. Gari Revolution Roadmap
Gari Quality and Consumer Acceptance Working Group

2. Participants Adeseko Michael Agboola Ayodele Bela Teeken
Chyka V Unamma
Claude Fauquet
Dominique Dufour
Hemant Nitturkar
James Ekekwachi
Nathalie Ebo
Peter Kulakow
StefanHauser

3. Key Challenges Identified Around Gari Quality and Consumer Acceptance
Poor characterization of suitability of cassava varieties for gari
Insufficient definition of standards regarding the typology of gari linked to consumer preferences – Market differentiation
Lack of certification system and standards along the value chain

4. 1. Poor characterization of suitability of cassava varieties for Gari
What do we know?
Physiochemical parameters
What are the gaps?
Suitability to process
Efficiency
Preferences
Resources to conduct the analysis
Evaluation systems by farmer processors
How do we move ahead?
Conduct desk review of what is currently available
Develop properly planned evaluation system
Identify varieties adapted to each region for site specific varieties selection
Conduct variety testing by farmers and processors
Improve production of local farmer varieties suitable for processing. Critical to involve both growers and women processors in this analysis
Improve post-harvest physiological deterioration (PPD) related agronomical practices and related to storage and transportation (e.g., pruning, detopping, antifungeel)
Key actors that need to be mobilized
Growers – mostly men that own the land
Women processors
Need to identify entity that will coordinate testing and drive this (e.g., private extension agent and/or agrodealers)

5. 2. Insufficient definition of standards regarding the typology of gari linked to consumer preferences
What do we know?
Consumption type affects gari quality e.g.,
More coarse gari used for eba
Ijebu gari for drinks (though reduced now due to sanitary problems with lassa fever)
Buyers currently differentiate by taste at the market
What are the gaps?
No study to understand to consumption patterns and sensory descriptors of gari
How do we move ahead?
Conduct sensory and pattern consumption studies by region
Develop and test new products to test consumer acceptance. Could also test products for different segments as well as their willingness to pay (e.g., women, students etc.)
Conduct packaging studies
Conduct marketing, communication campaigns
Key actors that need to be mobilized
Consumers as tasting panels
Processors
Retailers
Food technology university to manage the study
School feeding programs

6. 3. Lack of certification system and standards along the value chain
What do we know?
These are the known existing characteristics for gari that can be evaluated:
Four classes of gari by particule size
Color
Fermentation time
There are safety concerns: cyanide, bacterial contamination (lassa fever), aflatoxins
What are the gaps?
Unsanitary conditions of processing sites
How do we move ahead?
Defining proper packaging techniques
Promote short selling circuits
Involve NAFDAC in developing certification process, standard protocols and rules to receive certification seal
Key actors that need to be mobilized
NAFDAC
Consumer Protection Council (CPC)
Gari processors groups