Exporting Garri: Ijebu and Yellow Garri

Garri is a staple food in many West African countries, derived from cassava tubers. It’s highly valued for its versatility, affordability, and long shelf life, making it a popular food product for both local consumption and international markets. Among the various types of garri, Ijebu garri and yellow garri are two of the most sought-after varieties. As more Africans migrate abroad and global interest in traditional and gluten-free foods increases, the demand for these garri types is expanding worldwide, offering excellent opportunities for exporters.

1. Types of Garri for Export

• Ijebu Garri: Known for its fine texture, distinct sour taste, and crispiness, Ijebu garri is particularly popular among the Yoruba people of southwestern Nigeria. It’s usually made from finely ground cassava and is enjoyed either by drinking with cold water, sugar, and groundnuts or by preparing as “eba,” a staple solid meal eaten with soup. Its tangy flavor and crunchy texture make it a favorite across many communities, both locally and internationally.

• Yellow Garri: Yellow garri is made by adding palm oil to the grated cassava during processing, giving it a distinct yellow color and a slightly richer flavor. This variety is common in the eastern and southern parts of Nigeria. It’s typically used to make eba, which is eaten with various soups. The inclusion of palm oil increases its nutritional value, adding vitamin A, and making it more appealing to health-conscious consumers.

2. Key Exporting Regions

Nigeria is the largest producer of garri, with significant production in states like Ogun, Oyo, Ondo, Imo, and Delta. Ijebu garri originates from the Ijebu people in southwestern Nigeria, while yellow garri is more common in the southeast. Both varieties are increasingly being exported to regions with large African diaspora populations, including Europe, North America, and parts of the Middle East.

3. Global Demand for Garri

Garri’s international appeal lies in its role as a comfort food for Africans living abroad. With millions of Nigerians and other West Africans residing in countries like the UK, U.S., Canada, and Germany, garri is an essential item in African grocery stores abroad. Moreover, as the global food industry embraces more gluten-free and traditional food products, garri is becoming recognized as a versatile and nutritious alternative to wheat-based products.

Consumers abroad typically use garri to make eba, which is paired with traditional soups like egusi, okra, or vegetable soup. Garri’s lightweight and long shelf life make it ideal for export, as it can be transported and stored easily.

4. Export Regulations and Requirements

Exporting garri requires adherence to food safety and quality standards in the destination countries. Exporters must ensure that the garri is properly processed, free from contaminants, and packaged hygienically to prevent spoilage. Most importing countries, especially in Europe and North America, have strict regulations regarding food imports, including guidelines on packaging, labeling, and quality control.

• Packaging: For export purposes, garri is typically packaged in airtight, moisture-resistant bags ranging from 1kg to 50kg. Proper labeling is essential, including product name, net weight, country of origin, and nutritional information.

• Certifications: Exporters should be prepared to provide necessary documentation such as a phytosanitary certificate, proving that the garri has been inspected and meets health standards. Certifications for organic or gluten-free products, where applicable, can also add value in international markets.

5. Challenges in Garri Export

Despite the growing demand for garri, there are some challenges exporters may face, including:

• Quality Control: Ensuring that the garri maintains its quality during production, packaging, and transportation is critical. Poorly processed garri can develop a sour taste or even spoil due to moisture, affecting its marketability.
• Market Competition: With increasing demand, more exporters are entering the market, which means competition is becoming stiffer. To stand out, exporters need to maintain high standards of quality and consistency.
• Logistics: Shipping garri to distant markets can be costly, especially when dealing with small orders. Exporters need to manage logistics efficiently to ensure timely delivery while minimizing shipping costs.

6. Opportunities for Exporters

The rise in demand for traditional African foods, combined with the growing African diaspora abroad, presents excellent opportunities for garri exporters. Targeting markets in Europe, North America, and parts of the Middle East where there is a strong presence of West Africans can yield substantial returns.

In addition, the rising trend of gluten-free and traditional food consumption in health-conscious communities around the world offers exporters the chance to position garri as an attractive, gluten-free alternative. Developing value-added products, such as pre-packaged ready-to-eat garri meals or organic garri, can also help tap into niche markets.