Garri & Cassava: From Cameroonian Staple to Global Superfood

For generations, garri and cassava have fed millions across Cameroon and West Africa. But today, these humble staples are gaining global attention — not just for their flavor, but for their gluten-free, allergen-safe, and climate-resilient qualities.

Could they be the next big thing in functional foods?

🌾 What Makes Cassava So Special?

Cassava is a survivor crop — it grows in poor soils, withstands drought, and produces high yields with minimal inputs. In a world facing climate change and food insecurity, that’s not just useful. It’s essential.

But beyond resilience, cassava offers:

• Gluten-free starch perfect for celiac-safe baking
• Low glycemic index, ideal for diabetic diets
• Neutral flavor that blends into pancakes, noodles, and energy bars

And when fermented into garri, it becomes shelf-stable, sand-free, and ready to reconstitute into eba — or soak in milk for a nutritious breakfast.

🇨🇲 Why Cameroonian Garri Stands Out

Our garri is made from high-quality cassava roots grown in the Littoral and Southwest Regions. The process is traditional but upgraded:

• 72-hour natural fermentation
• Hydraulic pressing to reduce cyanide
• Solar-powered roasting for consistent texture
• Triple-sifting for a fine, lump-free granule

No chalk. No sand. No preservatives. Just pure, authentic garri — ready for export.

🌍 Global Opportunities

From African diaspora markets in the UK and USA to health food brands exploring gluten-free flours, demand for Cameroonian garri and cassava is rising.

Innovative brands are already using cassava flour in:

• Grain-free pasta
• Plant-based snacks
• Baby food formulations
• Biodegradable packaging

This isn’t just nostalgia. It’s the future of food.