Why African Gaari is becoming a global superfood and how to export it
African foods are having a global moment, and garri is right at the centre of it. For so long garri has been a simple, familiar staple across West and Central Africa. Today, it’s crossing borders, appearing on pantry shelves in the U.S., the U.K., Europe, Canada, and Asian markets. What used to be “that food from home” is now being recognised internationally as a functional, gluten-free, gut-friendly superfood. But what exactly is driving this global rise? Why are diaspora shoppers, health-conscious consumers, and major food buyers suddenly paying attention to something Africans have always known? And most importantly — how do exporters ensure that garri reaches these markets fresh, clean, hygienic, and ready for retail? Let’s break it down. What Exactly Is Garri? Garri is a granulated food product made from cassava — one of Africa’s most abundant crops. It’s produced through a process of peeling, fermenting, grating, pressing, drying, and roasting the cassava tuber until i...