RE: Profits Will Be Our Undoing!!!

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RE: Profits Will Be Our Undoing!!!

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emrysjobber in Hive Learners • 27 days ago

I can definitely attest to the fact that you are an experienced Nigerian 😂, the way you were able to notice the gradual deterioration in the quality of garri, it takes a level of usage of the commodity 😅. But when it comes to garri most times the issue is not with the way it was planted with chemicals but more of the way it was processed, an error in the making. The ones that are planted and harvested locally also have the same issues, I would have elaborated on the cause of it but it will be a long story.

I notice something in the village I currently reside, they look stronger, live longer and more healthy than regular people in the city. The reason is quite simple, everything they consume is directly from the farm without the application of any chemical compound for preservation. They plant and harvest for consumption, they cook their meals without adding any manufactured ingredients and it still taste good, which is something rare. In order to have tasty meals in the city you will have to add a lot of ingredients because our meals lacks taste and nutrients.

27 days ago in Hive Learners by emrysjobber

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bruno-kema 26 days ago

Wow... i always thought that it was because they were making it in commercial quantities, and not really focusing on the quality. I guess I was wrong. But all those issues can't just be because of error in the making, or are they?

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emrysjobber 23 days ago

Truly, focusing on quantity definitely have effects on the production but it rarely happens. I wrote a post last year, in the post I analysed the garri making process also known as cassava flour.

If you refer to the post, there is a step there called "Jacking", this is down after the cassava has been blended by a machine, the process of jacking is to drain out water from cassava flour before it is fried.

Failure to allow water to be drained out of the cassava flour before proceeding to the next stage is what usually affects the quality of it or failure to proceed to the next stage as quickly as possible after the water has been drained out of the cassava flour will also make it "Sour" which might result to the same issue.

The second cause occurs during the last stage which is frying, there are some cassava flour producers who do not allow it to fry properly before putting into sacks and selling it off.

This two issues usually occur as a result of max production due to commercial intent or lack of resources to produce the cassava flour properly. That is why I categorised it as error in the process of making.

Application of technology or chemicals rarely have effects on the cassava flour itself.

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bruno-kema 23 days ago

Omo... this is eye-opening! Thank you for clearing this up. So, it's can be impatience to let the water properly drain, or laziness to proceed to the next stage on time... these are the issues. And we the consumers suffer for it.

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emrysjobber 23 days ago

Exactly
Those who buy it in large volumes tends to have a way of confirming the quality but some usually choose to buy the ones that are of low quality because it is cheap and they sell it at high rates to final consumers.

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