Where Roots Become
Refined Products
Step inside the SCRC facility — where technology, sustainability, and craftsmanship turn raw cassava into premium food products.
See Our ProcessA Modern Refinery Built for Impact
Our facility is purpose-built to handle the full cassava value chain — from intake and washing through peeling, milling, refining, and packaging. Every stage is designed to maximise quality while minimising waste and environmental impact.
We operate with food-grade equipment, rigorous hygiene standards, and clean-energy processing methods that eliminate the harmful firewood-frying practices common in traditional gari production.
- Food-grade stainless steel processing lines
- Zero-firewood, low-emission frying systems
- Hygienic cold-storage and packaging halls
- On-site quality laboratory
- Scalable capacity to support farmer growth
Our Production Process
Every batch of cassava travels through a controlled, traceable process that guarantees consistency from farm gate to finished product.
Cassava Intake
Fresh cassava roots are received from pre-contracted farmers, weighed, and inspected for quality and moisture content.
Washing & Peeling
Roots are machine-washed and peeled under hygienic conditions using Cassvita-enhanced preservation to extend freshness.
Milling & Refining
Peeled cassava is milled, pressed, and refined into specific product grades — gari, starch, or flour — depending on market demand.
Clean Frying
Gari is fried using LPG-powered rotary fryers — no firewood, no smoke, consistent heat, and a far lower carbon footprint.
Quality Testing
Every batch undergoes lab testing for moisture, texture, microbial safety, and organoleptic properties before leaving the floor.
Sieving & Grading
Products are mechanically sieved to achieve the fine, uniform texture that defines SCRC's premium quality standard.
Packaging
Products are sealed in food-grade packaging in a clean-room environment, labelled, and batch-coded for full traceability.
Distribution
Finished goods are moved to climate-controlled storage and dispatched via our logistics network to retailers and export markets.
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Production Lines
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Technology & Equipment
We invest in modern, food-safe machinery that delivers precision, efficiency, and consistency at scale.
Industrial Cassava Graters
High-throughput stainless steel graters that process raw roots into fine mash with minimal fibre loss, ready for pressing.
Hydraulic Press Systems
Automated hydraulic presses remove excess moisture from mash evenly, producing the correct dry content for each product grade.
Rotary LPG Fryers
Gas-powered rotating drums deliver even, odour-free frying that replaces traditional firewood methods and cuts carbon output.
Multi-Stage Sieving
Vibrating sieve decks grade product by particle size, ensuring the uniform fine texture consumers expect from SCRC.
Cold-Chain Storage
Finished products move into refrigerated holding bays that extend shelf life and protect quality ahead of distribution.
Automated Packaging Line
Fill-and-seal machines apply consistent weights, food-safe seals, and batch codes that support full product traceability.
Quality You Can Taste — and Trust
At SCRC, quality control is not an afterthought — it is embedded in every step of production. Our on-site laboratory tests each batch before it moves to the next stage, and again before packaging.
We adhere to national food safety regulations and are working towards international certifications that will open our products to export markets across West Africa and beyond.
Factory Gallery
A look inside the facility where every step of production is carried out with care and precision.
Interested in partnering or visiting the facility?
We welcome agribusiness partners, investors, and researchers who share our vision for a stronger cassava value chain.