Addressing Micronutrient Deficiency Through Staple Food Innovation
Vitamin A deficiency remains a significant public health concern in parts of Sub-Saharan Africa, particularly among children and pregnant women. Its consequences include weakened immunity, increased infection risk, and impaired vision.
One of the most sustainable ways to address this challenge is through biofortification — enhancing the nutritional value of widely consumed staple foods.
Vitamin A Yellow Garri represents a strategic intervention within this framework.
The Science Behind Vitamin A Yellow Garri
Unlike conventional garri, Vitamin A Yellow Garri is processed from biofortified cassava varieties rich in beta-carotene. Beta-carotene is converted by the body into Vitamin A, supporting:
• Improved immune response
• Enhanced eye health
• Stronger child development outcomes
• Long-term nutritional resilience
Because garri is already deeply integrated into Nigerian diets, biofortification delivers impact without requiring behavioral change.
Cato Foods’ Approach to Nutritional Integrity
Cato Foods partners with trained smallholder farmers in Osun State to cultivate biofortified cassava under structured agronomic practices.
Our production process prioritizes:
• Controlled fermentation
• Hygienic roasting and drying
• Nutrient retention during processing
• Consistent texture and taste
Each batch undergoes quality checks to ensure both safety and nutritional value meet premium standards.
A Strategic Staple for Institutions and Households
Vitamin A Yellow Garri is particularly valuable for:
• School feeding programs
• NGO nutrition interventions
• Government food security initiatives
• Health-conscious households
• Retail and export markets
By combining affordability with micronutrient enhancement, it positions itself as both a commercial product and a public health tool.
At Cato Foods, we believe staple foods should nourish beyond calories. They should strengthen communities.


