CARI POST-HARVEST & FOOD PROCESSING PROGRAM 

Introduction

The Post Post–HarveHarvest Foodessing Department of the Central Agricultural Research Institute (CARI) is mandated to assess, identify, and , harvest matured crops for processing. During the post–post-harvestFood Processing activities, various crops are harvested and processed into series of value-added products such as plain white & yellow root Gari, super Gari, Tapioca, Cassava Chips, cassava cake and bread, deepor, High-quality Cassava Flour (HQCF), Fufu powder, fufu powder mixed with plantain, wet fufu, cassava starch, puffed rice, puffed rice mixed with peanut, rice bread, rice cake, rice flour, rice milk, rice malta, moringa tea, moringa seasons, etc. The Department also organizes training and outreach programs for farmers, processors, and/or other agriculture-related organizations. We train them in advance post-harvest activities, value addition (adding required nutrients) to food, and good hygienic practices in food processing. 

Aim and Objectives 

• To reduce post-harvest losses and  avoid spoilage

• To maintain crop and food quality

• To ensure that food crop retain their nutritional values, taste, appearances, and texture from harvest and to the consumer.

• To maintain food quality as demanded for

• To ensure food safety( reducing the risk of contamination & food born diseases)

See the below-listed sample valued products in pictorial: