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Roots, tubers and cooking bananas are bulky and highly perishable. In Africa, except for yams, their consumption is mainly after transport, peeling and cooking in the form of boiled pieces or dough, a few days after harvest. To stabilize and better preserve the products and, in the case of cassava, release toxic cyanogenic glucosides, a range of intermediate products have been developed, mainly for cassava, related to fermentation and drying after numerous processing operations. This review highlights, for the first time, the impact of genotypes on labour requirements, productivity and the associated drudgery in processing operations primarily carried out by women processors. Peeling, soaking/grinding/fermentation, dewatering, sieving and toasting steps were evaluated on a wide range of new hybrids and traditional landraces. The review highlights case studies of gari production from cassava. The results show that, depending on the genotypes used, women's required labour can be more than doubled and even the sum of the weights transported along the process can be up to four times higher for the same quantity of end product. Productivity and loads carried between each processing operation are highly influenced by root shape, ease of peeling, dry matter content and/or fiber content. Productivity and the often related experienced drudgery are key factors to be considered for a better acceptance of new genotypes by actors in the value-addition chain, leading to enhanced adoption and ultimately to improved livelihoods for women processors. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

BACKGROUND: Nigeria and Cameroon are multi-ethnic countries with diverse preferences for food characteristics. The present study aimed to inform cassava breeders on consumer-prioritized eba quality traits. Consumer testing was carried out using the triadic comparison of technologies (tricot). Diverse consumers in villages, towns and cities evaluated the overall acceptability of eba made from different cassava genotypes. Data from both countries were combined and linked to laboratory analyses of eba and the gari used to make it. RESULTS: There is a strong preference for eba with higher cohesiveness and eba from gari with higher brightness and especially in Cameroon, with lower redness and yellowness. Relatively higher eba hardness and springiness values are preferred in the Nigerian locations, whereas lower values are preferred in Cameroon. Trends for solubility and swelling power of the gari differ between the two countries. The study also reveals that the older improved cassava genotype TMS30572 is a benchmark genotype with superior eba characteristics across different regions in Nigeria, whereas the recently released variety Game changer performs very well in Cameroon. In both locations, the recently released genotypes Obansanjo-2 and improved variety TM14F1278P0003 have good stability and overall acceptability for eba characteristics. CONCLUSION: The wide acceptance of a single genotype across diverse geographical and cultural conditions in Nigeria, as well as three acceptable new improved varieties in both locations, indicates that consumers' preferences are surprisingly homogeneous for eba. This would enhance breeding efforts to develop varieties with wider acceptability and expand potential target areas for released varieties.

BACKGROUND. Cassava is an important crop for the survival of smallholder farmers in Cameroon. However, the cassava sector has a low production per unit area compared to the technological potential in this country. In this context, breeders have developed varieties based mainly on their potential in terms of yield and disease resistance. These varieties have been widely disseminated in Cameroon within the framework of development projects. However, these releases have not achieved the expected adoption and yield levels at the national level. Therefore, it appears important to rethink the determinants of dissemination with a broader examination of the cassava production system. RESULTS. This paper analyses varietal complementarity as a key strategy in support of optimizing the experimental and continuous use of cassava varieties by farmers in the Central and Eastern regions of Cameroon. These two regions account for 50% of the country's production. A total of 111 semi-structured interviews were conducted with farmers selected through purposive sampling in four villages in Central and Eastern Cameroon where improved varieties have been disseminated. The research revealed four types of complementarity, related to use, crop management, risk management and cultural complementarity. CONCLUSION. Our results argue for considering varietal complementarities practiced by farmers, within research and development programs to develop more effective breeding and dissemination approaches. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high throughput instrumental methods for use by breeders, and to link the traits with consumer preferences. The definition of a food product's profiles, including its biophysical, sensory, and textural qualities, and the identification of the characteristics that determine its acceptability, are important if new genotypes are to be adopted successfully. Results: Eighty cassava genotypes and varieties (three different sets) from the International Institute of Tropical Agriculture (IITA) research farm were used for the study. Participatory processing and consumer testing data on different types of gari and eba products were integrated to prioritize the traits preferred by processors and consumers. The color, sensory, and instrumental textural properties of these products were determined using standard analytical methods, and standard operating protocols (SOPs) developed by the RTBfoods project (Breeding Roots, Tubers, and Banana Products for End-user Preferences, https://rtbfoods.cirad.fr). There were significant (P < 0.05) correlations between instrumental hardness and sensory hardness and between adhesiveness and sensory moldability. Principal component analysis showed broad discrimination amongst the cassava genotypes and the association of the genotypes concerning the color and textural properties. Conclusions: The color properties of gari and eba, together with instrumental measures of hardness and cohesiveness, are important quantitative discriminants of cassava genotypes.

Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context. This context is changing as participatory approaches using intersectional gender and place-based methods are beginning to inform how breeding programmes make decisions. This article presents an innovative methodology to inclusively and democratically prioritise food quality traits of root, tuber and banana crops based on engagement with food systems actors and transdisciplinary collaboration. The outcome of the methodology is the Gendered Food Product Profile (GFPP) – a list of prioritised food quality characteristics – to support breeders to make more socially inclusive decisions on the methods for trait characterisation to select genotypes closer to the needs of food system actors. This article reviews application of the methodology in 14 GFPPs, presents illustrative case studies and lessons learned. Key lessons are that the transdisciplinary structure and the key role of social scientists helped avoid reductionism, supported co-learning, and the creation of GFPPs that represented the diverse interests of food system actors, particularly women, in situ. The method partially addressed power dynamics in multidisciplinary decision making; however, effectiveness was dependent on equitable team relations and supportive institutions committed to valuing plural forms of knowledge. Actions to address power asymmetries that privilege particular types of knowledge and voices in decision making are crucial in techno-science projects, along with opportunities for co-learning and long-term collaboration and a transdisciplinary structure at higher level.

BACKGROUND: Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this with the food product quality as evaluated by the processors and the field yield. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral region). Eight cassava genotypes were evaluated. These eight varieties included newly bred genotypes, commercial checks and varieties provided and preferred by the processors. The roots of these genotypes were harvested and processed into gari and eba by processors. The time of each processing step was recorded. Processors assessed the quality of the roots and food products using pairwise ranking. RESULTS: In the field trials in Cameroon and Nigeria (Benue state), the newly bred genotypes showed superior performance in terms of dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries. Some newly bred varieties exhibited lower productivity that can make them more prone to drudgery than the local commercial checks and the varieties provided and preferred by the processors. Newly bred varieties were mostly ranked higher or equal to processors' preferred varieties concerning fresh root and food product quality. In the Cameroon location there were significant varietal differences in processing productivity and drudgery index which suggest that the particular processing methods there - such as pressing methods and fermentation time - cause these varietal differences to matter more. CONCLUSIONS: The varieties that were tested were observed to differ in yield, product quality, processing productivity, and potential drudgery levels. Some breeders' germplasms displayed a combination of increased yields and good product quality and good processor pro

CONTEXT: A key strategy in progressing towards the Sustainable Development Goals (SDGs) is scaling innovations to improve livelihoods of marginalized populations globally. Consequently, there has been a heightened emphasis on Agriculture Research for Development (AR4D) innovation teams' ability to swiftly identify innovations that can be scaled for broad impact. However, insufficient attention has been paid to the equitable distribution of benefits among different demographic groups, leading to documented unintended consequences affecting some of the most marginalized communities. To effectively contribute to the SDGs and avoid harm to specific groups, AR4D innovation teams must conscientiously consider various dimensions of diversity, including gender and other relevant factors. OBJECTIVE: Our objective is to introduce GenderUp, a new conversational method for responsible scaling, oriented to making scaling initiatives more inclusive and anticipatory of socially differentiated trade-offs. This new AR4D scaling tool seeks to ensure that scaling efforts not only contribute effectively to the SDGs but also consider and mitigate unintended consequences for marginalized communities. METHODS: This paper describes a new socially responsible scaling tool. Starting with a defined innovation, GenderUp helps: i) identify relevant diversity and intersectionality among intended innovation users; and ii) re-direct scaling strategies to better anticipate and mitigate unintended consequences for specific social groups. Through a series of five stages, a GenderUp facilitator guides teams through discussions, learning activities, and practical integration to develop a socially responsible scaling strategy. We provide details about each stage and reflect on the results of two early pilot experiences. RESULTS AND CONCLUSIONS: There is a need for increased recognition of the distribution of innovation benefits based on dimensions of diversity. GenderUp is proposed as a new method to sy

Matching crop varieties to their target use context and user preferences is a challenge faced by many plant breeding programs serving smallholder agriculture. Numerous participatory approaches proposed by CGIAR and other research teams over the last four decades have attempted to capture farmers’ priorities/preferences and crop variety field performance in representative growing environments through experimental trials with higher external validity. Yet none have overcome the challenges of scalability, data validity and reliability, and difficulties in capturing socio-economic and environmental heterogeneity. Building on the strengths of these attempts, we developed a new data-generation approach, called triadic comparison of technology options (tricot). Tricot is a decentralized experimental approach supported by crowdsourced citizen science. In this article, we review the development, validation, and evolution of the tricot approach, through our own research results and reviewing the literature in which tricot approaches have been successfully applied. The first results indicated that tricot-aggregated farmer-led assessments contained information with adequate validity and that reliability could be achieved with a large sample. Costs were lower than current participatory approaches. Scaling the tricot approach into a large on-farm testing network successfully registered specific climatic effects of crop variety performance in representative growing environments. Tricot’s recent application in plant breeding networks in relation to decision-making has (i) advanced plant breeding lines recognizing socio-economic heterogeneity, and (ii) identified consumers’ preferences and market demands, generating alternative breeding design priorities. We review lessons learned from tricot applications that have enabled a large scaling effort, which should lead to stronger decision-making in crop improvement and increased use of improved varieties in smallholder agriculture.

Non-PR, IFPRI5; DCA; 2 Promoting Healthy Diets and Nutrition for all; 3 Building Inclusive and Efficient Markets, Trade Systems, and Food Industry; 4 Transforming Agricultural and Rural Economies; Cross-cutting gender theme, Markets, Trade, and Institutions (MTI); Food and Nutrition Policy, CGIAR Gender Platform, Women and men value chain actors in low-income countries assess and choose varieties, animal breeds, or strains according to a multitude of factors, such as local agroecological conditions, production and consumption habits, and seed availability and accessibility. Continuous changes in the ecological, economic, and political contexts shape women’s and men’s day-to-day social interactions as well as their livelihood options and can create new needs for specific breeding products. However, the uptake of new breeding products is also contingent on women’s and men’s range of choice options. The existence and extent of these choice options depend on one’s social and economic position and capacity to negotiate access and control over strategic resources.

This perspective describes the opportunities and challenges of data-driven approaches for crop diversity management (genebanks and breeding) in the context of agricultural research for sustainable development in the Global South. Data-driven approaches build on larger volumes of data and flexible analyses that link different datasets across domains and disciplines. This can lead to more information-rich management of crop diversity, which can address the complex interactions between crop diversity, production environments, and socioeconomic heterogeneity and help to deliver more suitable portfolios of crop diversity to users with highly diverse demands. We describe recent efforts that illustrate the potential of data-driven approaches for crop diversity management. A continued investment in this area should fill remaining gaps and seize opportunities, including i) supporting genebanks to play a more active role in linking with farmers using data-driven approaches; ii) designing low-cost, appropriate technologies for phenotyping; iii) generating more and better gender and socioeconomic data; iv) designing information products to facilitate decision-making; and v) building more capacity in data science. Broad, well-coordinated policies and investments are needed to avoid fragmentation of such capacities and achieve coherence between domains and disciplines so that crop diversity management systems can become more effective in delivering benefits to farmers, consumers, and other users of crop diversity.

This report provides a summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Gari/eba in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBFoods team. The operations were timed and recorded for each activity. The four (4) processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The peeling time, washing time, weight of root after peel, grating time, fermentation time, weight of dewatered mesh, sieving time, toasting time and gari yield were recorded in that order. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local varieties as checks. The results were drawn from the following activities: agronomic data, laboratory data, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users needs and preferences. The result of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the Physico-Chemical properties obtained from gari products showed that dry matter of the gari had no significant difference. The swelling index ranged from 2.04% to 2.23% with F68P007 having the highest. Nwaocha and F9P002 scored highest in starch (62.88% and 62.78%) and lowest in sugar content (5.46013 and 5.3568) for Abia and Benue respectively. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia State, 99 consumers were females and 51 were ma

Work Package 5 activities aimed to evaluate whether the qualitative indicators of the consumer preferred characteristics of steamed matooke can be predicted by quantitively laboratory-assessed indicators of those characteristics. Four genotypes; improved hybrid NARITA 4 and NARITA17 together with two local genotypes- Kibuzi and Nakitembe were tested with 300 Consumers in the field and also characterized in the Laboratory using instrumental, biochemical and descriptive sensory panel of 12 members. Consumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were smooth mouth feel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste, and smell. Principal component analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes whilst the less preferred characteristics were associated with hybrids. Qualitative indicators of the consumer preferred characteristics of steamed matooke can be predicted by quantitative laboratory assessment. The strong associations observed between laboratory-assessed and consumer-based characteristics (moldable by touch, and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. The study demonstrated that the laboratory-based methods can be used to predict the consumer acceptance of the new matooke genotypes.

This report provides summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Fufu product in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBfoods team. The operations were timed and recorded for each activity. The four (4) champion processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The Processing data were recorded at different stages. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local variety as checks. The results were drawn from the following activities: agronomic, laboratory, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users' needs and preferences. The results of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the physic-chemical properties obtained from fufu products showed that dry matter, starch and amylopectin of the five (5)fufu products had no significant difference. The swelling index ranged from 1.74% to 1.83% with TMEB419 and F68P007 having the highest in Abia and Benue. Nwaocha scored highest in both starch and sugar content (64.2% and 4.85%) in Abia while F9P002 scored highest in starch (64.2%), F1053P0010 (4.8%) lowest in sugar content in Benue. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia state, 98 consumers were females and 52 were males while in Benue state 99 c

In order to establish mechanisms to link breeding outputs to key users, from producers to processors and consumers as well as to provide feedback to breeders on any adjustments to be made in selecting varieties with potential for high food product quality, this methodological report was elaborated within the framework of RTBfoods Project, funded by Bill & Melinda Gates Foundation. It was developed to provide support to RTBfoods partners for the evaluation of the clones that were identified as the most suitable to satisfy users' needs. The evaluation has a two-fold objective: (1) evaluating new varieties to determine suitability for release and promotion, and (2) providing feedback to breeders and food scientists so that they better understand the specific quality criteria and their thresholds to apply throughout the entire breeding process. The document describes methodologies that will be used by RTBfoods partners, often in cooperation with national agriculture research programs, to evaluate food products and processability of advanced clones of Roots, Tubers and Cooking Bananas (RTBs). It covers seven main topics including: 1) main characteristics to be included in the evaluation for each Product Profile, 2) trial composition and location, 3) agronomic evaluation 4) evaluation of raw material harvested with 'champion' processors, 5) processing evaluation with 'champion' processors, 6) sample analysis at laboratory level using RTBfoods-developed Standard Operating Procedures and other available protocols, 6) consumer testing, 7) next steps. Each topic discusses the key need-to-know aspects highlighting the relevant postharvest evaluation methods and tools for RTBs. This guidance is a generic methodology and has to be adapted to each food product to be fully effective. Procedures and forms for data collection could be used in integrated electronic templates for trial design, data collection, archiving and data analysis such as those developed by Cornell University f

The objective of WP1 is to identify quality characteristics of RTB products for different user groups using robust, participatory, and interdisciplinary methods. This is achieved through a 5-step qualitative and quantitative methodology that cumulates in the WP1 Gendered Food Product Profile (FPP) (step 5) (Forsythe et al., 2022 DOI: doi.org/10.1111/ijfs.14680). The FPP is essentially a description of a high-quality food product from an evolving list of sensory, processing and agronomic characteristics. As each step involves different research participants, methods, and research designs, the data cannot be aggregated quantitatively in an FPP at the sub-national level. Therefore, a subjective, qualitative interpretation of the data is required. For this reason, this document was developed to provide broad guidance on how to synthesize the key data relevant to the FPP, analyse the data through comparative analysis, and interpret the data, in the context of the project's development objectives, to develop the FPP. An overview of the FPP method is as follows: 1: Prepare the evidence; 2: Convene a multidisciplinary 'design team' meeting; 3: Apply the adapted G+ tool, and 4: Finalise the WP1 Food Product Profile. The WP1 Gendered FPP method was developed by the FPP working group and was informed by Demand-Led Breeding, G+ Product Profile Tool, along with the RTBfoods Advisory Committee and Gender Working Group. Following WP1's development of the FPP, it will be refined by other RTBfoods WPs, most immediately by WP2.

Nigeria is a multi-ethnic country with diverse eating habits and preferences for food characteristics can be influenced by factors such as socio-economic status, household size, culture, health perceptions etc. The objective of this study is to study cassava stakeholders' quality characteristics for consumption of the well-known West-African food dough-like cassava product called Eba. We are aiming to better understand the relationships between overall liking and quality characteristics identified during activity 3 gendered food mapping and activity 4 participatory processing under WP1 RTB Foods. A hedonic, a Check-All-That-Applies and Just-about-right tests were conducted with 301 consumers at eight locations (4 villages, 2 major towns and 2 cities) in Osun and Benue state in Nigeria using Eba made from two commonly cultivated, two improved and one biofortified cassava varieties. There were significant differences between states for the mean overall liking of the four Eba samples (p≤0.05) but there was no strong significant difference by men and women. The study revealed differences in consumers' overall liking for Eba samples. The JAR and CATA test results confirmed that colour-appearance, texture, odour, and granule size affected overall liking of Eba. Desired characteristics of eba identified in the study are 'white' or 'cream colour' 'mouldable', 'good odour', 'neat' and 'good taste' while consumers described 'bad' eba as 'dull/dark/brown', 'too sticky', 'too soft', 'not stretchy', and 'tasteless' 'with fibres'. Breeders need to incorporate sensory testing and consumer acceptability of food products in cassava breeding evaluation activities to identify cassava that meet stakeholders' consumption needs and preferences. Breeding of cassava with desired food qualities along with the best agronomic traits will enhance adoption and utilization by cassava end-users.

In order to establish mechanisms to link breeding outputs to key users, from producers to processors and consumers as well as to provide feedback to breeders on any adjustments to be made in selecting varieties with potential for high food product quality, this methodological report was elaborated within the framework of RTBfoods Project, funded by Bill & Melinda Gates Foundation. It was developed to provide support to RTBfoods partners for the evaluation of the clones that were identified as the most suitable to satisfy users' needs. The evaluation has a two-fold objective: (1) evaluating new varieties to determine suitability for release and promotion, and (2) providing feedback to breeders and food scientists so that they better understand the specific quality criteria and their thresholds to apply throughout the entire breeding process. The document describes methodologies that will be used by RTBfoods partners, often in cooperation with national agriculture research programs, to evaluate food products and processability of advanced clones of Roots, Tubers and Cooking Bananas (RTBs). It covers seven main topics including: 1) main characteristics to be included in the evaluation for each Product Profile, 2) trial composition and location, 3) agronomic evaluation 4) evaluation of raw material harvested with 'champion' processors, 5) processing evaluation with 'champion' processors, 6) sample analysis at laboratory level using RTBfoods-developed Standard Operating Procedures and other available protocols, 6) consumer testing, 7) next steps. Each topic discusses the key need-to-know aspects highlighting the relevant postharvest evaluation methods and tools for RTBs. This guidance is a generic methodology and has to be adapted to each food product to be fully effective. Procedures and forms for data collection could be used in integrated electronic templates for trial design, data collection, archiving and data analysis such as those developed by Cornell University f

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain, can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, ‐ one of the major cassava products in Sub Saharan Africa ‐ in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end‐uses of the roots, their agricultural yield and the processing determinants of roots that support their major high‐quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high‐quality characteristics are: dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria is mainly characterized by its textural properties: smoothness, firmness, stickiness, elasticity, mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

Within communities in Osun and Imo States of Nigeria, farmer‐processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer‐processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer‐processors. The objective was to identify food quality criteria to inform demand‐led breeding to benefit users, especially women, given their key roles in processing. Farmer‐processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer‐processors. Evaluation of varieties under farmer‐processors' conditions is crucial for providing guidance to breeders on critical selection criteria.

Cassava is a major staple food among rural and urban dwellers in Nigeria. It serves as food security and source of income for cassava value chain stakeholders. This study was conducted to ascertain desired cassava root and food qualities to assist breeders to develop variety that meet the needs of cassava end users. This study was conducted in Osun and Benue states Nigeria with 3 champion' cassava farmers-processors in each state to select cassava with preferred roots and food qualities. Freshly harvested roots of four cassava genotypes with contrasting characteristics were presented to 3 champions' farmers-processors to process into gari and eba to illicit information on desired roots and food qualities of cassava. Fresh roots, gari and eba were evaluated. The produced quantities of food products were used to carry out consumer testing in rural and urban areas. The results of this consumer testing are covered in a separate report. Structured questionnaires were used to illicit information from the three champions' processors on preferred qualities of cassava fresh roots and products (gari, eba). Fresh roots and its products were ranked by the processors. The preferred cassava fresh root qualities identified were:root weight (29%), marketable root size (26%), quality and quantity of products that can derived from the roots (23%), less water in the root pulp (14%), root colour (9%), preferred gari qualities identified were granule size (24%), weight (16%), colour (16%), taste (14%), well-cooked (14%), loose on fingers (11%) and crunchiness (5%) while smoothness (24%), moldability (18%), drawability (18%), colour/shininess (15%), taste (9%), easy to swallow (9%), softness (3%) and moderately hard (3%) were eba qualities identified. The local variety in Benue state was rated as the best but portrayed the highest weight of chaff to be removed per unit of fresh roots. An improved variety TMS14F1278P0003 also had high chaff weight but was nevertheless very well appreciate

PR, IFPRI4; CRP2; CRP3.4, PIM, CGIAR Research Program on Policies, Institutions, and Markets (PIM); CGIAR Research Program on Roots, Tuber, and Bananas (RTB), Breeding is a technical pillar of CGIAR research: the animal/fish breeds, and plant varieties developed are international public goods that contribute to agricultural development for low-income contexts worldwide. Gender equality and women’s empowerment are critical social dimensions underpinning agricultural development in these contexts. Progressing toward gender equality in agriculture requires that women, as well as men, have equal capabilities to make decisions about agricultural innovation, and specifically technology choice. Current evidence, however, suggests the situation here is not yet equal. Nevertheless, despite ongoing inequalities, there is a dearth of literature on the connection between gender and breeding in agricultural research. This chapter critically examines what has been done to address gender dynamics in (current) breeding structures and processes, and what more can be done so that breeding programs contribute to advancing gender equality. We are specifically concerned with technology choices in relation to the plant variety or animal/fish breed by resource-poor smallholders in low-income countries. The chapter explores how CGIAR and public breeding programs generate options based on user needs, preferences, and constraints, and the institutional requirements needed to develop them in such a way that they contribute to gender equality and women’s empowerment.

Cassava is a major staple food among rural and urban dwellers in Nigeria. It serves as food security and source of income for cassava value chain stakeholders. This study was conducted to ascertain desired cassava root and food qualities to assist breeders to develop variety that meet the needs of cassava end users. This study was conducted in Osun and Benue states Nigeria with 3 champion' cassava farmers-processors in each state to select cassava with preferred roots and food qualities. Freshly harvested roots of four cassava genotypes with contrasting characteristics were presented to 3 champions' farmers-processors to process into gari and eba to illicit information on desired roots and food qualities of cassava. Fresh roots, gari and eba were evaluated. The produced quantities of food products were used to carry out consumer testing in rural and urban areas. The results of this consumer testing are covered in a separate report. Structured questionnaires were used to illicit information from the three champions' processors on preferred qualities of cassava fresh roots and products (gari, eba). Fresh roots and its products were ranked by the processors. The preferred cassava fresh root qualities identified were:root weight (29%), marketable root size (26%), quality and quantity of products that can derived from the roots (23%), less water in the root pulp (14%), root colour (9%), preferred gari qualities identified were granule size (24%), weight (16%), colour (16%), taste (14%), well-cooked (14%), loose on fingers (11%) and crunchiness (5%) while smoothness (24%), moldability (18%), drawability (18%), colour/shininess (15%), taste (9%), easy to swallow (9%), softness (3%) and moderately hard (3%) were eba qualities identified. The local variety in Benue state was rated as the best but portrayed the highest weight of chaff to be removed per unit of fresh roots. An improved variety TMS14F1278P0003 also had high chaff weight but was nevertheless very well appreciate

The Sok report was developed based on a review of existing literature on plantain from Nigeria and other countries where plantain is a predominant crop and interviews with key informants in Nigeria. The report addresses aspects of production, marketing and consumption of plantain. Although the focus is fried plantain (dodo), the report also focuses on other plantain products since little is known about the relative importance of dodo and plantain products within Nigeria in general. The SoK also considered the role of bred plantain hybrids (improved plantain varieties) disseminated in Nigeria which is also a focus of the end user survey.

There is a diverse range of preferences of gari and eba related to ethnicity and socio-economic status. In general, processing is largely conducted by women. Processing and preparation steps differs according to variation in regional and ethnic preferences. South West (SW) consumers generally like a soft, low elasticity eba and a sour and an off-white, ivory, butter-like color for gari. Greyish gari is least liked, but is less expensive. Gari and eba are usually “cooked” less long, prepared by ending with adding hot water to gari. South South (SS) and South East (SE) consumers generally prefer hard, elastic eba and non-sour, white or yellow gari, the latter achieved from the addition of palm oil, which in turn might reduce storability. “cooking is longer” This is usually prepared by adding the gari to boiling water. SS like eba and gari can connect to the needs of specific occupations: In SW construction workers prefer a SS like eba, it takes more time before they get hungry again. Some food science expert key informants state that unfermented gari and eba have a lower glycemic index than fermented gari/eba. This needs clarification. It seems it is mainly the difference in cooking time/rehydration that creates the difference. Varieties with low starch may affect a gari that is traditionally cooked for a short time (SW): after preparation there will not be enough rehydration of the starch to make the eba hold together well. Also, higher dry matter and starch provide more gari yield. However the drawability and hardness of the eba seems majorly determined by the way eba is made: longer cooking means more rehydration and complete gelatinization and a harder more drawing eba. Sun drying to complete the drying of gari after roasting (SouthWest) effects the color as fermentation continues during sun drying. Swelling of gari is important: the higher bulk density of the gari, the higher the volume expansion from gari to eba, and the lower the bulk density the higher the vol