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Cassava Processing

30%
in 3 Months
Starting from ₦100,000
Ijebu Garri Processed Cassava

Description

Processing of cassava for food involves combinations of fermentation, drying, and cooking.

Submerged fermentation involves the soaking of whole peeled, cut and peeled, or unpeeled cassava roots in water for various periods, as typified by the production of fufu and lafun in Nigeria.

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Planning & Research

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Investment Planning

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Business Consultancy

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