The Cross River State Cassava Growers Association has strongly advised consumers to be wary of Garri produced in the state’s Ugep region and primarily consumed in Southern Nigeria.
The association’s chairman, Augustine Oqua, has warned that the sharp practises of Garri producers may endanger the lives of residents.
Garri, a cassava byproduct, is considered poisonous and unsafe for consumption because it contains cyanide when not processed properly.
Oqua explained in an interview that those who process cassava in Ugep, a town in the state’s Yakurr LGA, are always in a hurry to make money and do not allow the plant to properly ferment when immersed in water.
“I want to caution residents of the state and Nigerians generally to beware of the Ugep garri.
“Ugep garri contains a heavy dose of cyanide, which is not very good for the body system.
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“The processors don’t allow it to ferment enough before they fry it into garri. They hurry and peel the cassava today, grind it today and fry it today. It can kill.”
The cassava boss warned processors to allow the cassava to ferment for three days before it is fried and pushed to the market.
He said his Association is embarking on a sensitisation tour to the Ugep cassava farmers and processors to caution them about the inherent dangers.
