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This study reveals that softness of boiled cassava roots and in‐ground storage‐ability as key attributes influencing varietal preference in addition to high yield, non‐bitter roots, disease resistance, early maturity and drought resistance, Summary This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users.

Understanding the genetic relationships among farmer‐preferred cassava (Manihot esculenta Crantz) varieties is indispensable to genetic improvement efforts. In this study, we present a genetic analysis of 547 samples of cassava grown by 192 smallholder farmers, which were sampled at random within four districts in Uganda. We genotyped these samples at 287,952 single nucleotide polymorphisms using genotyping‐by‐sequencing and co‐analyzed them with 349 cassava samples from the national breeding program in Uganda. The samples collected from smallholders consisted of 86 genetically unique varieties, as assessed using a genetic distance‐based approach. Of these varieties, most were cultivated in only one district (30 in Kibaale, 19 in Masindi, 14 in Arua, and three in Apac), and only three were cultivated across all districts. The genetic differentiation we observed among farming districts in Uganda (mean fixation index [F ST] = .003) is similar to divergence observed within other countries. Despite the fact that none of the breeding lines were directly observed in farmer fields, genetic divergence between the populations was low (F ST = .020). Interestingly, we detected the presence of introgressions from the wild relative M. glaziovii Müll. Arg. on chromosomes 1 and 4, which implies ancestry with cassava breeding lines. Given the apparently similar pool of alleles in the breeding germplasm, it is likely that breeders have the raw genetic material they require to match the farmer‐preferred trait combinations necessary for adoption. Our study highlights the importance of understanding the genetic makeup of cassava currently grown by smallholder farmers and relative to that of plant breeding germplasm.

Although breeders have made significant progress in the genetic improvement of cassava (Manihot esculenta Crantz) for agronomic traits, lack of information on heritability and limited testing of high-throughput phenotyping methods are major limitations to improving root quality traits, such as softness after cooking, which rank high among Ugandan consumers. The objectives of this study were to determine heritability for softness of cooked cassava roots, and quantify the relationship between penetrometer and consumer testing methods for phenotyping softness of cassava roots. Softness defined as the maximum force (N) needed to penetrate cooked root samples using a penetrometer, was evaluated at four cooking time intervals: 15, 30, 45, and 60 min on 268 cassava genotypes. Estimates of broad-sense heritability (repeatability) ranged from 0.17 to 0.37, with the highest value observed at 45 min of cooking time interval. In the second study involving 135 cassava consumers from Kibaale district in Uganda, penetrometer measurements of cooked roots from six cassava varieties were found to be in strong agreement (r2 = 0.91; P-value = 0.003) with ordinal scores of root softness from consumer testing. These results suggest that: (a) softness of cooked cassava roots is a trait amenable for evaluation and selection; and (b) a penetrometer can readily be used for assessment of cooked root softness. These findings form the basis for operationalising the routine assessment of root softness in cassava breeding trials, an output that will enhance ongoing efforts to breed for desired end-user root quality traits.Key words: Breeding, cooking, Manihot esculenta