Natural  Garri Flour

  • We Grow the best cassava varieties which are disease and pest resistant, low in cyanide content, drought resistant, early maturing, and high yielding.

  • We Process cassava tubers into the best tasting natural garri flour using ancient fermentation and roasting techniques.

  • We Deliver to the Nigerian marketplace year-round.


As stewards of some of the most fertile land in West Africa, handed down over thousands of years, we are steadfast in our commitment to supporting our fellow Gari flour producers in Akoko Edo, Edo State, Nigeria in retaining our reputation as the "Gari Capital of West Africa".

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Abodunde Farms Is A:



We are committed to the preservation of our natural resources, the well being of our family of smallholders, the selection of specialty varieties of a wide range of crops and the nourishment of our communities.

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We produce gari flour using ancient fermentation and roasting techniques. Our flour milling facility operates professionally, and we use comprehensive food and safety guidelines to ensure quality.



We strive to ensure the product being delivered to the consumer will meet the needs and quality expectations. We provide trucking 

delivery services for the various products we sell in the agricultural industry. 

From Field To Table

Bantu Farming

Bantu means "Human" In the Kongo language. The growth of the equatorial and southern portion of Africa, once referred to as the Bantu expansion, began about 4000 BCE with the adoption of an agricultural way of life in West Africa. The Bantu first originated around the Benue - Cross rivers area in southeastern Nigeria and then began to spread over Africa. 


The Iron Age in West Africa began a thousand years before the empires of Rome and Greece. This led to the eventual development of agriculture based states and towns across west, central, east and southern Africa.


The Crop

Cassava was unknown to the Old World before the discovery of America. There is archaeological evidence of two major centers of origin for this crop, one in Mexico and Central America and the other in northeastern Brazil. Portuguese settlers found the native Indians in Brazil growing the cassava plant. and Pierre Martyr wrote in 1494 that the "poisonous roots" of a yucca were used in the preparation of bread.


It is believed that cassava was introduced to the western coast of Africa in about the sixteenth century by slave merchants where it quickly became an important crop. Today, Nigeria accounts for 20% of total global output.


Cassava is sometimes described as the "Bread of the Tropics"It is the third-largest source of food carbohydrates in the tropics,  after rice and maize.


The importance of cassava to Africans is epitomized in the Ewe (a language spoken in Ghana, Togo and Benin) name for the plant,  Agbeli, meaning "There is Life”.

Our Region

Abodunde Farms is Headquartered in Akoko Edo, Edo State, Nigeria.  We are in the Guinean forest savanna. The Guinean forest-savanna mosaic is an ecoregion consisting of a band of interlaced tropical forestsavanna, and grassland running east to west across Western Africa. The mosaic is a vast area of grassland dotted with ancient rocks,  as well as with  tropical trees which grow alongside streams and on hillsides. Sporadic fires keep back the growth of trees in open country.


The biodiversity of Guinean forest-savanna mosaic is globally significant but poorly described, and little understood in terms of its functional significance. The area is mostly an agriculture-forest mosaic. These highly modified forests provide food, fuel, fibre and a range of ecosystem services for over 200 million people. As a consequence, the future of biodiversity in the region is intimately linked with the lives and livelihoods of local people.


17th c. painting, cassava plant and tubers by Albert Eckhout in Dutch Brazil

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The harvesting of manioc or cassava root, ou histoire phisico-economique des vegetaux de la Torride, 1789  


Cassava tuber, waxed


Leaves and flowers of a cassava plant

Our Flour

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Abodunde Farms garri flour is 100% natural, no chemical additives. We employ ancient processing techniques which yield the unique yellow "sour" tasting gari flour that is prized all over West Africa.


A large majority of customers in the tropics look for naturally occurring raw ingredients in their food that are processed without modifying the native chemical structure of any of the produce. In the old world regions of this planet, the term "natural" is very defined and covers a scope of genuinely natural occurring and processed products within the food manufacturing industry.

Preparing Cassava flour in Central America, 1909.


We hand peel with clean stainless steel knives and wash all produce at least twice ensuring that the rind is completely removed.

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To obtain a uniformly smooth cassava mash we grate tubers 

properly in motorized stainless steel graters. The smoothness of

the mash determines the quality, yield and market value of the

finished end product, gari flour.  

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Our cassava mash is then placed into clean sacks and stacked in special fermentation racks for up to 4 days to allow development of our signature sour tasting gari flour.

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The fermented cassava mash is then pressed to remove as much moisture as possible. Pressing is completed when water is no longer dripping from the sacks during fermentation.

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Mash breaking/Sifting: The pressed cassava mash is then broken up. Mash breaking is followed by sifting using stainless steel sifters into clean basin. 

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Our sifted cassava mash is then roasted in large, shallow cast-iron pans over fire. This is a 20-30 mins process. Our finished product, garri, is recognized from a distinct natural smell, crispy texture and a color change from a white mash to a yellow palm oil fortified gari.


Palm oil is a natural  additive with health benefits that include decreasing cholesterol levels, reducing oxidative stress, boosting brain health, slowing the progression of heart disease, increasing vitamin A status, and improving skin and hair health.

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The roasted garri is then placed in a raised rack on clean stainless steel trays lined with clean polythene material to cool the garri to room temperature.

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Our garri is then put in polypropylene sacks lined with thin polythene material for bulk sales, and labeled to reflect our standards with that of national regulatory agencies, then sealed or stitched as appropriate.



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Our garri is packaged and stored in a clean, insect and moisture proof environment which guarantees its wholesomeness and the retention of its nutritional, physical and sensory qualities. 

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Abodunde Farms would like to thank the following organizations and initiatives for their guidance and resources.


Contact us

Abodunde Farms is a wholesaler that operates in a private buyer, formal and informal economy. We are a cash on delivery operation and invoice on a case by case basis only.

Please contact us by via SMS, WhatsApp, or email. 

Email: Info@Abodundefarms.com

WhatsApp: +1 215 868 6809