The Granary collection · Agodi, Ibadan · since 1998

Staple foods, milled with care in Ibadan.

Garri, bakers flour, instant ogi and elubo, made from crops grown by 2,100 farmers across Oyo and Osun, tested batch by batch, and carried to shelves in seventeen states by 1,400 distributors.

Walk the collection Distributor portal

26years at Agodi

38,000tonnes milled a year

1,400+distributors

A group of workers on the factory floor — No. 01The day shift, line twoAgodi mill, 2026

Dried corn ears in a woven basket — No. 02Maize, after harvestIseyin, Oyo State

A pile of freshly harvested cassava roots — No. 03Cassava, same morningOgbomoso farms

Room I · The grain

The grain starts on someone’s farm.

We buy maize, cassava, yam and soya from 2,100 smallholder farmers in Oyo and Osun, most of them women. We agree prices before planting, collect from the farm gate and pay within 48 hours by bank transfer. That is why our garri tastes the same in March as it does in October.

A woman planting crops in a field — No. 04Planting seasonOutgrower farm, IseyinSeed and training on credit

A woman holding a handful of grain — No. 05The handful testMaize, moisture 13 percentChecked before it leaves the farm

A pile of raw cassava roots — No. 06Cassava for garriTwelve month rootsPeeled within six hours

See this week’s buying prices and the farmers programme

Room II · The mill

Eight steps from root to roast.

Our mill runs two shifts, six days a week. Walk along the corridor: each frame is a step on the garri line, from intake at the gate to the warehouse at dawn.

Sacks of grain stacked in a dim storage room — Step 01Intake and cleaningEvery load is weighed, sampled and cleanedMaize and cassava arrive from 2,100 farmers

Step 02Peeling and gratingCassava is peeled within six hours of harvestFreshness decides taste

Step 03Pressing and restingTwo days of gentle fermentationWater leaves, sourness arrives

A man holding a root vegetable over an open fire — Step 04RoastingWide pans, stirred by hand, then by machineThe crunch is made here

An old millstone grinding flour — Step 05MillingStone and roller mills, sized by productFine for eba, coarser for drinking garri

Workers in a laboratory with testing equipment — Step 06The laboratoryMoisture, acidity and sieve tests on every batchResults stored by batch code

A worker filling food trays on a conveyor — Step 07PackingSealed and coded at 120 packs a minuteEach pack carries its batch

A large warehouse filled with pallets — Step 08The warehouseStored off the floor, first in, first outLoaded for the road at dawn

Scroll to walk the corridor. On phones, swipe sideways.

Room III · The pack

The collection, in its packs.

Eight products, each made on its own line and sealed with a batch code you can check on our quality page. Four of them below, framed as they leave the mill.

No. 01Golden garriRoasted crisp, Ijebu style. 1kg to 50kg.From ₦2,100 a kiloSee details

No. 02Bakers flourStrong wheat flour for bread. 10kg and 50kg.₦78,000 a 50kg bagSee details

No. 03Instant ogiFermented maize pap, ready in a minute. 500g.₦2,400 a packSee details

No. 04Elubo, yam flourSun dried yam, milled for smooth amala. 1kg to 25kg.From ₦3,900 a kiloSee details

See all eight products Check a batch code

17states with Granary on the shelf

6depots, from Ilorin to Ikeja

48hfrom order to most distributor stores

2,100farmers paid within two days

Room IV · The road

The road out of Agodi.

Trucks leave the mill from 5am, before the Iwo Road traffic, to five depots and straight to large distributors. Every truck is tracked and every distributor sees its load move in the portal.

Own fleet of 34 trucks, plus contracted haulage
Depot pick-up from 7am, Monday to Saturday
Delivery windows agreed the day before

No. 13Routes from the millDrawn map, not to scaleDepots are examples

Room V · The trade

The trade, on one screen.

Our 1,400 distributors order stock, track trucks, pay invoices and watch their rebates grow in the Granary distributor portal. Try the demo: sign in with any email.