Cassava growers warn against consumption of Ugep Garri, says processors cutting corners

The Cassava Growers Association in Cross River State has strongly cautioned consumers to beware of Garri made in Ugep part of the state and consumed largely in Southern Nigeria.

Chairman of the association Augustine Oqua warned that the lives of residents may be in danger over the sharp practices by producers of Garri.

Garri, a by-product of cassava is considered too dangerous for consumption and poisonous as it contains cyanide when not processed properly.

In an interview, Oqua explained that those who process the cassava in Ugep, a town in Yakurr LGA of the state, are always in haste 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.

“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.