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6. **Review the Cash Flow:** Look at cash flow from operating, investing, and financing activities. Is the company generating positive cash flow from its core operations?
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Alright, let’s get cooking! The **roasting process is the heart of garri production**. It's the stage where the fermented and dewatered cassava mash is transformed into the granular garri we know and love. Roasting also gives garri its characteristic flavor and texture. This step involves frying the mash in a large pan or pot, usually over a wood fire or a gas stove. Traditionally, a large, shallow pan is used. The pan is heated, and the dewatered mash is added. Continuous stirring is essential to prevent the garri from burning and to ensure even cooking. The garri needs to be stirred constantly throughout the roasting process. Roasting time can vary, but it what are the most painful things in the world usually takes around 20-30 minutes. The garri is ready when it turns a golden yellow color and has a distinct aroma. During roasting, the heat of the pan and the continuous stirring cause the moisture in the mash to evaporate. The starch granules in the mash expand, giving the garri its characteristic texture. The roasting process also helps to inactivate any remaining toxins, making the garri safe for consumption. Be careful not to over-roast, as this can result in a garri that is too dry and has a burnt taste. Roasting is more of an art than a science. The timing and the temperature are critical, and experience can make all the difference.
