Abstract: Different varieties of cassava were processed into gari to determine the material losses and the rate of gari yield as they are affected by the age of maturity, varietal traits and the processing method and equipment. The varieties were harvested at the ages of 10, 12 and 14 months, respectively. The study showed that varietal differences and age at harvest of cassava roots have notable influences on the average yield of gari. Older cassava roots generally recorded higher gari yields. The material losses also varied across the unit operations. The average losses occurring independently at the various processing stages were: peeling losses, 27.87%; grating losses, 3.95%; dewatering losses, 24.42%; sifting losses, 2.37% and roasting losses, 18.29%. An average overall material loss of about 77% with gari yield of 23% of the fresh tuber weight were recorded. This translates into an average garification rate of 0.23 (23%) of the test equipment and processing method. This factor provides a numerical index for comparing the efficiencies of alternative gari processing methods and equipment in terms of the rate of gari yield.