GOOD DAY, my dear readers...
If you could recollect my previous post on how to start a garri packaging business without having to own a processing factory, i said we would be discussing the above topic soon. so, here we are...
Today, we will discuss, in essence, how to be a garri manufacturer without having to own a garri processing plant.
It is not news that when you produce, you have the opportunity to make more money. From the producer to the consumer, we have…
The producer à The distributor or Wholesaler à The Retailer à The consumer
Now, most producer are not interested in going through the many processes to reach the consumer, but as explained in my manual, in garri processing, we may want to bother about this to increase profit. Like I said, you may refer to my MANUAL to learn more.
The table of contents in displayed below.
The contents include:
• setting up your factory (reducing costs of production)
• environmental factors
• let’s get the machines (with prices)
• major types of GARRI and their processes of production
• know your cassava tubers (how to spot the best)
• choose your staff/manager
• peeling and washing
• grating and the grating area
• fermenting and pressing
• frying and other processes
• bagging and storage
• marketing and sales
• basic production of cassava flour
• contact your local fabricator with a voucher for discount.
Moving on…
You may want to ask this question, “How does one make money on garri processing?”
Let’s say a bag of garri is sold from the factory at N10, 000; it is apparent that the seller already made his gain by selling at the amount, to the wholesaler, who will also go sell to the retailer (open market or shop owners), who in turn, sells to the consuming market around her.
In this chain, we are right to say that the producer is not making much because if he adopts a more strategic marketing strategy as outlined in the manual, he will definitely make more. But don’t forget that he will be making more than the rest by selling faster (since he owned the source).
Now, HOW DO YOU, AS A NOVICE, BE A PRODUCER WITHOUT HAVING A PROCESSING FACTORY OF YOUR OWN?
FOLLOW THIS SIMPLE STEPS
Now, unless you already have it, or you are well versed in the processes involved in producing different types of garri, then you need to buy the manual. It is just 1,000. You can contact me through whatsapp or call directly to request for a copy. It is a PDF copy that would be sent to your email or whatsapp number. Any way you like it.
LOOK FOR A LOCAL FACTORY AROUND YOU
There are local factories all around us, all we have to do is look for a perfect one. When I say ‘perfect’, I mean the one that is okay for you. You do not have to worry about the obsolete machines, just concentrate on what you intended to take out of there. Just so you know, the quality of your final product depends on your time to monitor the processing and the knowledge you have about it itself. Do not forget that you must understand what is going on or you will be left with whatever is given to you as your final product. You have two ways to know these processes; you either visit a local factory or buy the manual (complete with pictures) and have the knowledge.
KNOW COST IMPLICATION
It would have been easy for me to give you the prices obtained around me, but it will be useless, since prices differs with areas . The prices you need to understand starts from the cost of cassava, cost of hand-peeling, cost of grating and pressing, cost of frying and the cost of the bags. But be rest assured, these prices are at the lowest you can imagine.
START PRODUCTION
First, you need to understand how to know the good cassava type to use (refer to the manual). This is not a case of ‘there are certain cassava good for garri production’ because all cassava can be used, but you need to know that while you buy a whole truck that will yield lesser result due to many factors ranging from deformity and low starch content, you can also buy the type that is favorable. So, how to you know this by mere looking at it?
MONITOR THE PROCESS
Traces of sands, availability of FE2O3 (rust ) and iron filings are the most common problems found by the food regulatory bodies when it comes to garri . And when any of these are found, you get turned down. It’s a pity that you may not be able to sell to the standard stores and forget about exportation. But you can avoid these by ensuring that you make them follow the steps as indicated in the manual. Dry properly when needed. The yellow garri doesn’t need to be crisply dried (revisit the manual).
BUY THE LOCAL BAGS
The process of bagging into your end bags (branded bags) cannot be well monitored or let me say, neatness cannot be well achieved if you want to bag at the local factories. All you need is bag your garri and cart them to either a small garage that has been assigned to do the repackaging, a room or a small place built for the job.
HOW TO PREPARE THE RE-BAGGING AREA.
What you need to know about the re-bagging area is that, this is the place where the food regulatory bodies will visit for assessment before approving your factory. That is if you registered as a repackaging business.
You will need:
1. A well tiled floor
2. A vacuum cleaner to ensure that all sand are removed.
3. A big stainless bowl to put on the scale
4. A measuring scale
5. Branded packaging bags
6. A bag stitcher
7. A nylon sealer
8. A store
FOR YOU MANAUL, KINGLY CALL/SEND A CHAT ON WHATSAPP THROUGH
+2347035593128
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