At Nava Foods Limited, producing garri is not just a business — it’s a passion rooted in tradition, backed by technology, and upheld by global food safety standards. We understand that garri is a staple in millions of homes across Africa and in diaspora communities — and we believe every spoonful should be clean, natural, and safe.
That’s why we follow a standardized, transparent, and NAFDAC-compliant production process to ensure our Ohaji Garri not only meets expectations but exceeds them.
“Our End-to-End Production Process: A Story of Care and Excellence
What is the Farming Investment Fund
- Soil and Water Conservation- Participatory Watershed Management
- Land Resource Inventory, Characterization Agricultural Land Use Planning
- Model farming agreement on banana in regional languages
- Clarification regarding Interest Subvention in Central Sector Scheme for financing
- Information on policy framework for agricultural extension
1️⃣. Farm-to-Factory Sourcing: Choosing the Best Cassava
We begin by partnering with local farmers in Ohaji-Egbema and nearby agricultural belts known for producing high-starch, disease-free cassava. Only mature, freshly harvested roots (8–12 months) are selected, ensuring:
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High nutritional value
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Ideal texture and flavor
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Zero chemical exposure or post-harvest decay
We pay fair prices to farmers, promoting sustainability and empowering local agriculture.
2️⃣. Peeling and Triple Washing: Hygiene First
Once delivered to our facility, cassava is:
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Mechanically peeled to remove outer layers
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Soaked and triple-washed in clean, treated water to eliminate dirt, sand, and microbial contaminants
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Inspected manually by trained staff to remove defects
This meticulous approach ensures the roots are 100% clean and food-grade safe before moving to the next stage.
3️⃣. Precision Grating and Fermentation
The cleaned cassava is grated using stainless-steel food-processing equipment, ensuring hygiene and uniformity. The grated pulp is then bagged and left to ferment naturally in a clean, enclosed environment for 2–3 days.
Fermentation:
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Reduces cyanide levels
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Enhances the distinctive taste profile
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Improves digestibility
We maintain optimal humidity and airflow to prevent spoilage or bacterial growth.
4️⃣. Pressing, Sieving, and Texture Control
The fermented mash is pressed using hydraulic food-grade machines, extracting moisture without contaminating the product. We then sieve the mash to:
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Remove fibers and coarse lumps
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Achieve a uniform, fine grain
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Prepare it for even roasting
This step ensures the smooth, fluffy consistency that sets Ohaji Garri apart.
5️⃣. Roasting With Care: Crisp, Clean, and Golden
Roasting is carried out by trained operators using stainless-steel pans with temperature control. Unlike traditional open-fire methods, our roasting process:
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Prevents smoke and ash contamination
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Ensures uniform drying without burning
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Preserves color, flavor, and nutrients
We cool the roasted garri in sanitized, enclosed trays to prevent post-process contamination.
6️⃣. Packaging and Labelling: Safe, Smart, and Export-Ready
Once cooled, the garri is packed in resealable, moisture-proof pouches that protect it from air, moisture, and insects. Each package is:
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Clearly labelled with batch number, weight, NAFDAC number, and nutritional facts
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Heat-sealed for freshness
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Passed through a final quality assurance check before distribution
We follow Standard Operating Procedures (SOPs) under the guidance of NAFDAC, and all our packaging is suitable for both local and international export markets.
Why You Should Buy Nava Foods Ohaji Garri
✅ 100% Natural – No additives, no chemicals
✅ Produced Under Strict Hygiene From farm to pouch
✅ Export Grade & NAFDAC Certified
✅ Resealable & Long Shelf Life
✅ Smooth Texture and Classic Taste
✅ Perfect for Eba, Soaking, and Snacking
Whether you’re in Abuja, London, Toronto, or Accra, you can now enjoy authentic Nigerian garri carefully processed and packaged to meet international standards.